Boil milk in a heavy bottom pan. Before you begin please read all the tips above.

Meanwhile line a strainer with muslin cloth.

When the milk becomes frothy and bubbles start to form on top that's the time to add vinegar/lemon juice.

Pour in vinegar/lemon juice.

Slowly mix vinegar/lemon juice in the milk and milk will curdle.

When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.

Strain it immediately. Do not let the paneer in sit in that whey for long or else rasgullas will become chewy.

Wash paneer under cold water to get rid of vinegar/lemon juice taste.

Squeeze paneer and allow the water to drain.

You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. This step is important. If water is not drained well from paneer, rasgulla will start disintegrating in sugar syrup.

Remove paneer from cloth. Paneer should feel crumbly but moist.

Start kneading the paneer like a dough.

Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough.

Until it forms a smooth dough.

Take paneer dough in your hand.

Squeeze it tight. It should not feel sticky at all. In fact it should feel creamy and roll smoothly in between your palms. Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.

Shape into small balls.

Keep the paneer balls covered at all time to prevent drying.

Just to give an idea - small balls will yield small rasgulla (angoori rasgullas).

A ball this size will yield....

Regular size rasgullas.

Boil water in a pan. Add rose water or kewra essence to it.

Bring it to a boil.

To test add a single paneer ball to the boiling water.

If all good, add rest of the paneer balls.

Add chilled water or ice cubes to stop the cooking process.

Remove rasgullas from water. Slowly squeeze out the water.

Rasgullas will come back to its original form. Drop them in hot sugar syrup.

To make angoori rasgullas, follow the same procedure. Make small paneer balls. During boiling add 1 teaspoon of kesar (saffron strands) to the water. It's color will change from white to yellow.

Please make sure, sugar syrup is ready before the rasgullas are done boiling. Assemble: ingredients for sugar syrup. In a heavy bottom pan, combine all the ingredients and bring it to a boil.

Soon impurities will start floating on top. Remove the impurities and discard.

Strain the liquid.

Sugar syrup is ready.

To test the sugar consistency, take some liquid in your finger (make sure it is not to hot) and it should coat your finger. Syrup should be thin not thick in consistency. If the syrup is thick, rasgullas will not absorb the syrup.

Allow it to cool completely.

Let's do a final test. Take rasgulla in between your fingers. Slowly squeeze as tight as you can.

Rasgulla will come back to its original shape.

Soft and spongy rasgullas are ready.

Chill and enjoy!!

Repeat test for small rasgullas - squeeze hard.

To the last drop.

It will come back to its original shape.

Angoori Rasgullas are ready.

Chill and enjoy!!