Rasgullas are a popular Bengali sweet, commonly found in India. Learn how to make this Indian sweet dessert at your home. br br Ingredients: br 1 Ltr Milk br 12 tsp Citric Acid br 2 tbsp Water br 14 tsp Cornflour br 12 tsp Maida (all purpose flour) br 2 & 12 cups Sugar br 3 & 12 cups Water br 14 cup Water br 12 cup Water & 1tsp Maida br 12 cup Water br 12 cup Water br 2 cups of water br br Method: br - Boil the milk and keep stirring periodically. br - Add citric acid to water and stir till all the granules have dissolved completely. br - Remove the foam & thin layer of milk and add the citric acid water and stir very slowly. br - Once the milk is curdled, let the paneer cool down in the water completely. br - Strain the cooled down panner in a cloth and hang it somewhere for an hour to drain out excess water naturally without squeezing out any water manually. br - Knead the dough the cloth itself using wrist br - Add cornflour, maida and mix everything together br - Add small pinch of baking powder and mix it again br - In a pan add sugar to water to make the sweet syrup by stirring continuously till the sugar dissolves completely for about 6 - 7 mins. br - Meanwhile make tight round balls of the paneer dough br - Add water and bring the syrup to boil again and add the rasgulla balls for 5 mins br - Add water and maida mixed water slowly and get out the sugar impurities br - Add some more water and boil for 5 more mins by stirring the rasgullas. br - Add more water and keep flipping them occasionally and let it boil for another 5 mins br - Add 2 cups of water very slowly, boil for 2 more mins and turn off the flame br - Let them cool down in the syrup for at least 2 - 3 hrs. br - The rasgullas are ready to be served.