RASGULLAS

Ingredients :
Milk - 1 litre
lemon juice - 1 big lemon

For the syrup :
sugar - 500 gms
water - 600 ml

Method :
1) In a non stick pan, boil milk.
2) Once boiled switch off the gas and put the lemon juice after 3-4 mins whilst the milk is still hot. keep stirring till the milk curdles and you can see the whey clearly
3) in a sieve, put a thin muslin cloth and pour the curdles mixture till most of the whey has drained.
4) show it under running water till you think the lemon flavor has gone. squeeze the cloth and remove the excess water, keep this on the sieve and keep a weight above it for around 1/2 hour. This residue would be almost 99% free of water.
5) break this into small pieces and beat this mixture in a mixie till it is smooth.
6) remove this and put it in a shallow vessel and start mixing it with your hand till you can make a smooth ball out of it. keep aside covered till you make the syrup.

For the syrup :
7) in a pressure cooker, take the 600 ml of water and add 250 gms of sugar, stir well and bring it to a boil
8) whilst it comes to a boil, make small smooth balls out of the paneer. (please note that these balls would increase double, so accordingly make the balls)
9) put them into the cooker once the sugar syrup has boiled and give 1 whistle.
10) once the whistle has cooled, open the cooker and put all the rasgullas in a shallow serving dish
11) in the remaining water, add the remaining sugar and boil the syrup once again till it becomes slightly thick
12) add this to the rasgullas and serve when cool.  

Note :
Preferably this would taste good the next day as the sugar syrup would soak into the rasgullas.
The reason why i did not add all the sugar whilst cooking the rasgullas is because it tends to become hard after it cools.