CHENNA / PANEER RECIPE:
In a thick bottomed pan add 1 litre milk.
Stir occasionally and get to a boil.

Add lemon juice and stir well. If it doesn't curdle
add more lemon juice and stir till milk curdles completely, Switch off the gas stove. Rest for 2 minutes.

Drain the curdled milk into the thin cloth or muslin cloth.
Rinse the chenna under running water to remove the acidic flavour.

Now bring it together and squeeze off excess water.
Hang for 30 minutes. or till all the water drains off completely.
After 30 minutes, start to knead the paneer.
knead paneer till it turns out smooth without any grains of milk.
Make small balls of paneer and keep aside.

SUGAR SYRUP RECIPE:
In a deep vessel take 1½ cup of sugar.
furthermore, add 8 glasses of water and stir well.

Boil the syrup for 10 minutes on medium flame.
Add Rose water to the sugar syrup.
after that, drop the prepared paneer balls into boiling sugar syrup.
cover and boil for 15 minutes. the paneer balls will have doubled in size.
keep aside till it cools completely and then refrigerate.

Serve rasgulla chilled or at room temperature garnished with few saffron strands.