Firstly, in a thick bottom pan add 1 litre milk.stir occasionally and get to a boil then add lemon juice and stir well. add more lemon juice and stir till milk curdles completely then 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.

After 30 minutes, start to knead the paneer. add corn flour in it and
knead paneer till it turns out smooth without any grains of milk.
furthermore, make small balls of paneer and keep aside.

Take 2 cup sugar in a deep vessel
add 5 cup of water and stir well.
boil the syrup for 10 minutes on medium flame.
after that, drop the prepared paneer balls into boiling sugar syrup.
cover and boil for 5 minutes. then take the lid and cook for 10 mins, 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.