Rasgulla

To make Cheese (Paneer):

½ Gallon Milk (Whole Milk only Please)
3-4 Tablespoons. Vinegar

To make Rasgulla:

Paneer (Cheese) from above method
2 tsp.Semolina (rava) or All purpose flour (maida)

For Syrup

3 cups of Sugar
6 cups of Water
2-3 Cardamoms powder
½ tsp. Rose water

Method Of Preparation :

Boil Milk and when big bubbles show up, stir vinegar in it and let it boil.
The whey water and Paneer (cheese) will separate.
If you still see white liquid in it, it means you need more vinegar to add in it.
When it completely separated turn off the heat and strain it through a strainer.
Keep the cheese at least twelve hours so that all the water could be drained off of it.
Your Paneer is ready for Rusgulla.
Sieve the cheese through strainer so that it could be softened and pliable.
Add semolina or all-purpose flour 1 tsp.
Sugar and mash it nicely.
Divide in 25 equal portions and make balls.The balls should not have any cracks in it.
If you see any cracks it means the cheese is not soften enough.
If it sticks to your hands you can dust very little flour in it.
Meanwhile in a big pan add sugar and water and bring it to a boil.
Add all the balls in sugar syrup.
Cover it and let it cook for 30 minutes in medium-high heat.
Add cardamom powder and rose water after 25 minutes of cooking.
Remove from heat and let it cool.
It taste better when served chilled.