A favorite Indian sweet dish, rasgullas are spongy and delectable sweets. A traditional Bengali sweet balls made of fresh paneer and dipped in sugar syrup.
To make rasgullas, add 2 cups of milk in a pan, let it boil.
Add 1.5 tsp lemon juice and stir it continuously to let the milk curdle.
Mix well, remove from heat, and strain the curdled milk using a muslin cloth to drain out the whey.
Transfer the paneer into a bowl, rub and knead till it softens.
Roll into smooth mediumsized balls without cracks.
For the chashni, heat 2 cups of water, 2.5 tbsp sugar powder, and 1 green elaichi in a pan.
Now, slowly drop the prepared rasgullas into the simmering liquid.
cover the pan with a lid and cook for 10 min.
Remove from heat, allow to cool and serve.