Heat milk in a heavy bottom pan.
Once the milk comes to a boil, turn off the flame and cool down the temperature a bit.
Add lemon juice till the milk curdles.
Drain the curdled milk using a muslin cloth. You are now left with "chena" or "paneer".
Squeeze the muslin cloth to remove all the water from the chena. Hang it for about an hour or two to drain excess water.
Take the chena in a plate and. mash the chena with the heel of your palm for 5 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.
To this add cornflour and mix well and mash for another 2 to 3 minutes.
Now, make small balls from the.
Meanwhile in a pan mix the sugar and water and let it boil at high temperature.
Put the rasgulla balls in the boiling sugar syrup.
Cook the rasgullas in sugar syrup for 18-20 minutes on high heat.
Now drop cooked Rasgullas into ice-cold water immediately to prevent shrinking in size. Completely cool down.
In a serving bowl, take some of the sugar syrup. Squeeze out the rasgullas from cold water and add them to the sugar syrup & soak.
Refrigerate the rasgullas with the syrup and serve chilled or at room temperature.