firstly, in a thick bottomed pan add 1 litre milk
furthermore, stir occasionally and get to a boil
additionally, add lemon juice and stir well
add more lemon juice and stir till milk curdles completely
and immediately drain the curdled milk into the hand kerchief
pour a cup of water and clean the paneer as it has lemon juice in it
furthermore, bring it together and squeeze off excess water
hang for 30 minutes
or till all the water drains off completely
after 30 minutes, start to knead the paneer
knead paneer till it turns out smooth without any grains of milk
furthermore, make small balls of paneer and keep aside
for sugar syraupfirstly, in a deep vessel take 1½ cup of sugar
furthermore, add 8 glasses of water and stir well
boil the syrup for 10 minutes on medium flame
after that, drop the prepared paneer balls into boiling sugar syrup
cover and boil for 15 minutes
the paneer balls will have doubled in size
furthermore, keep aside till it cools completely and then refrigerate
finally, serve rasgulla chilled or at room temperature garnished with few saffron strands
