Rasgulla

Milk - 4 cup

Lemon juice - 3 tbsp.

Corn Flour - 1 tsp

Sugar - 1 cup

Heat Milk in a heavy bottom pan. Once the milk comes to a rolling boil, turn off heat and add 1/2 cup Water to bring down the temperature. Add Lemon juice till the Milk curdles. Drain the curdled Milk using a cheese cloth. You are now left with soft Paneer.

Take the soft Paneer in 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 Water along with Sugar; let it boil at high temperature.

Put the prepares Rasgulla balls in the hot boiling Sugar syrup. Cook the Rasgulla' s in Sugar syrup for about 18 minutes on high flame.

Refrigerate the Rasgullas with Syrup and serve chilled.