Rasgulla

I followed this recipe from "Manjula's Kitchen"

Ingredients

6 Cups of Full fat Milk
2 TBSP of Lemon Juice
1 TBSP of water
For Sugar Syrup
1 Cup of Sugar
2.5 cups of water
For Outer Layer of Khoya
1.5 cups of khoya (mava)
2 TBSP of sugar

Here we go

1. Boil Milk in a thick bottom pan
2. Once it starts boiling add lemon juice mixed with 1 tbsp water
3. Filter out all the water and retain the paneer. Wash well in cold water till the lemon smell goes.
4. Drain all water from paneer and knead well. To check if the consistency is correct, take a small ball, keep it on your palm and rub using thumb. If you are able to make a ball without crack then the paneer is done
5. Now make small balls.
6. Simultaneously, boil sugar and water in a wide mouthed vessel till sugar dissolves. 
7. Now add paneer balls.
8. Cover the vessel and cook for 10-15 minutes. Ensure there is enough space inside as these rasgullas would become almost 2.5 times the original size. 
9. Serve chilled