Pour the milk and bring it to a boil.

When Milk is hot and about to come to a boil switch off the flame. Wait for 2 min. Then add vinegar and stir until it curdles completely. If it doesn't then add another tbsp of vinegar.

Now sieve the water. Now pour chilled water for rinse vinegar flavour.

Wrap the paneer in a cloth. Place the heavy weight on paneer for 7-8 min.

In a plate add one teaspoon sugar in paneer, with the heels of your palm mash paneer and knead. This kneading process is very important. When you feel your palm becoming a bit greasy, it's time to stop. Now pinch small portion of paneer and roll them between your palm to a smooth round ball.

Now add sugar in a wide pot. Pour water. Stove gas on medium high flame. When sugar dissolves, slid rasgulla gently in it. Cover immediately with a lid and let them cook for 10 min.

After 10 min. open lid, the rasgulla had double in size. Now sprinkle one cup water on all rasgulla. Turn off flame, cover lid until the temperature has come down. Serve Rasgulla chilled or at room temperature.