Firstly, in a thick bottomed pan add 1 litre milk

Furthermore, stir occasionally and get to a boil.

Additionally, add lemon juice and stir well.

Add more lemon juice and stir till milk curdles completely.

And immediately drain the curdled milk into the hand kerchief.

Pour a cup of water and clean the paneer as it has lemon juice in it.

Furthermore, bring it together and squeeze off excess water.

Hang for 30 minutes. or till all the water drains off completely.

Knead paneer till it turns out smooth without any grains of milk.

Furthermore, make small balls of paneer and keep aside.

Firstly, in a deep vessel take 1½ cup of sugar

Boil the syrup for 10 minutes on medium flame

Furthermore, add 8 glasses of water and stir well.

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.

Furthermore, keep aside till it cools completely and then refrigerate.

Finally, serve rasgulla chilled or at room temperature garnished with few saffron strands.