Rasgulla

Milk - 4 cups

Lemon juice - 3 tbsp.

Corn flour - 1 tsp

Sugar - 1 cup

Heat the milk in a heavy-bottomed pan. Once the milk comes to a rolling boil, turn off the heat and add 1/2 cup of water to bring down the temperature. Add lemon juice until the milk curdles. Drain the curdled milk using a cheesecloth. You are now left with soft paneer.

Take the soft paneer on a plate and add corn flour to it. Mash the paneer with your hands until it is soft and smooth. Make small balls from the mixture and keep aside.

Meanwhile, in a pot, add 4 cups of water along with sugar; let it boil at high temperature.

Put the prepared rasgulla balls in the hot boiling sugar syrup. Cook the rasgullas in sugar syrup for about 18 minutes on high flame.

Refrigerate the rasgullas with syrup and serve chilled.