Rasgullas are a popular Bengali sweet, commonly found in India. Learn how to make this Indian sweet dessert at your home.

Ingredients:
1 Ltr Milk
1/2 tsp Citric Acid
2 tbsp Water
1/4 tsp Cornflour
1/2 tsp Maida (all purpose flour)
2 & 1/2 cups Sugar
3 & 1/2 cups Water
1/4 cup Water
1/2 cup Water & 1tsp Maida
1/2 cup Water
1/2 cup Water
2 cups of water

Method:
- Boil the milk and keep stirring periodically.
- Add citric acid to water and stir till all the granules have dissolved completely.
- Remove the foam & thin layer of milk and add the citric acid water and stir very slowly.
- Once the milk is curdled, let the paneer cool down in the water completely.
- Strain the cooled down panner in a cloth and hang it somewhere for an hour to drain out excess water naturally without squeezing out any water manually.
- Knead the dough the cloth itself using wrist
- Add cornflour, maida and mix everything together
- Add small pinch of baking powder and mix it again
- In a pan add sugar to water to make the sweet syrup by stirring continuously till the sugar dissolves completely for about 6 - 7 mins.
- Meanwhile make tight round balls of the paneer dough
- Add water and bring the syrup to boil again and add the rasgulla balls for 5 mins
- Add water and maida mixed water slowly and get out the sugar impurities
- Add some more water and boil for 5 more mins by stirring the rasgullas.
- Add more water and keep flipping them occasionally and let it boil for another 5 mins
- Add 2 cups of water very slowly, boil for 2 more mins and turn off the flame
- Let them cool down in the syrup for at least 2 - 3 hrs.
- The rasgullas are ready to be served.