First in a large vessel add milk and let it come to a boil and switch off the heat.In a small bowl add citric acid and little water mix until dissolved.

Add this into milk (tsp at a time)and stir until the milk curdles.

Drain the curdled milk over a cloth-lined over a colander. rinse off the curdled milk with fresh water to remove. sourness.squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.hang it for 15 mins.

Now start to knead the chhena using your palm for 5-6 mins till it becomes smooth and your hands becomes greasy.

Now add tsp of maida and knead again to smooth and make equal size of balls from it.

Meanwhile in a wide pan add sugar and water and stir until sugar dissolved completely, let it come to a boil and then add prepared chenna balls one by one.(put these balls in the boiling sugar syrup at interval of 20 seconds so that the syrup keeps boiling).

Cover it and let it cook.do stir very carefully after every 5 mins.let it cook for 20 minutes.take out the balls from the boiling syrup and put directly into ice cold water. it should immerse to the bottom when this happens it means they are cooked perfectly.Keep it for 15-20 mins.in ice cold water. squeeze excess water from rasgulla balls and put in sugar syrup,let it soak for an hour.

Delicious, spongy Rasgulla is ready to be serve.