Ingredients

• Milk - 500 ml
• Whey - 100 to 200 ml
• Sugar - 5 cups
• Water - 2 cups
• Milk - 1/2 cup
• Water - 1/2 cup
• Corn flour - 1.5 tbsp
• Rose water - 1 tsp
• Warm water - 2 cups
• 2 soap nuts

How to Make Sweet Rasgullas

• Boil the milk and keep aside for 5 to 7 minutes till it cools.
• Take 5 cups of sugar with 2 cups of water in a container and keep on low flame.
• Stir continuously till sugar dissolves completely.
• Raise the flame and add 1/4 cup of milk to it to make the impurities surface.
• Add 1/4 cup of water and simmer the flame so that layer of impurities is not disturbed. After 5 to 10 mins, remove impurities carefully. Sieve the syrup and keep aside.
• Curdle the milk by adding whey in it slowly while continuously stirring it.
• Keep it for 5 mins, strain it through a thin cotton cloth, squeeze the cloth to remove water and press the cloth with something heavy to remove any remaining water.
• Break 2 soap nuts and add 3 tbsp water and boil it for few minutes till water becomes light brown. Prepare this water a few hours before.
• Remove paneer and knead it well till the dough becomes smooth and soft and make 10 balls of the same size.
• Put the sugar syrup on flame and remove 4 ladles of syrup and add equal amounts of warm water to make thin syrup and keep this aside.
• Make a thick syrup with required consistency.
• Add soap nut water in syrup which makes it froth.
• Add paneer balls and let cook for 10 to 15 mins.
• Continue to add warm water at regular interval to keep the consistency of syrup. After 10 mins of heating, add water every minute.
• Rasgullas when done will float to the surface of syrup and will show fine network of lines or cracks.
• Remove them carefully and put them onto the reserved thin syrup.
• Keep at room temp for 3 hours, add rose water and serve.