Boil 1kg milk, after it boils add curd into it without switching off the gas.

Continuous stir it, till it become panner.

Switch off the gas and let it become lill cold. Then with the help of muslin cloth, separate water and panner.

And tie it tightly in that cloth so that water squeeze out for about 10mins.

After 10mins. Take out the panner and with the help of your palm, mash it properly so that no lumps remain in it and make a proper dough.

Then keep it aside for 10mins.

Mean while, Add sugar, water and elachi powder and start making sugar syrup out of it. Make sure you don't hve to cook it more.

Now back to rasgulla dough, divided the dough into 8 equal parts. Make small even ball without any breaks in it.

As sugar syrup start Boiling, add rasgulla's in it. At this time,keep your gas on high to medium flame.

Cover the rasgulla for 10-12mins on high to medium flame only.

After 10mins. Check the rasgulla's are they done or not. If not,then keep it for 5mins more.

How to check rasgulla's are ready or not: Take a glass of normal water, pour a rasgulla in it, if it sit down in the glass..it means rasgulla's are ready.