After preparing the paneer (chhena), spread it out in an open area and let it rest for 6-7 hours. Meanwhile, make the sugar syrup by combining 1 1/2 cups sugar and 6 cups water in a pot. Bring to a boil, then add 2 tablespoons milk to help remove impurities from the sugar. Skim off any foam or residue. Continue to cook over medium heat to make a thin syrup.

Mash the paneer thoroughly with the heel of your palm until it is very smooth. The more you mash, the spongier the rasgullas will be. Add 1 1/2 tablespoons all-purpose flour and 2 tablespoons sugar to the mashed paneer. Once the sugar dissolves, mash the mixture again until smooth.

Divide the paneer mixture into equal portions and roll into smooth balls. Gently drop the balls one by one into the simmering syrup over medium heat. After a few minutes, the balls will start to float. Use a large spoon to gently press the rasgullas into the syrup so they absorb it well. After a while, turn off the heat and cover the pot. After 20-25 minutes, place one rasgulla in a bowl of water to test.

If the rasgulla sinks in the water, they are ready. Sprinkle 1 cup water into the syrup and leave it uncovered. Once cooled, add 1-2 tablespoons rose water. Let the rasgullas soak for 7-8 hours before serving.