Rasgulla

Ingredients
Milk - 1/2 litre
Lemon Juice - 3 tblsp
All Purpose Flour - 1 tsp
Water - 2.5 cups
Sugar - 1 cup
Rose water - 1 tsp

Method
1. Bring the milk to a boil in a milk cooker or in a heavy bottomed pan.
2. When the milk is boiling add the lemon juice little by little till the milk curdles. (i.e paneer seperates from the pale coloured whey.)
3. Switch off the stove and drain this using a clean kitchen cloth.
4. Squeeze out excess water with your hands.
5. Dust a clean surface with the all purpose flour and knead the paneer.
6. Applying pressure and knead for about 5 minutes till it forms a cohesive mass.
7. Combine the sugar and water in a wide pan or a pressure cooker. Let this come to a boil while you make the balls.
8. Make small marble sized balls with the paneer dough.
9. Roll each ball applying some pressure with your palms so that there aren't any cracks. (A smooth ball is very important for good rasgullas.)
9. Add the balls to the boiling sugar syrup and cook for about 20 minutes. If you are using a pressure cooker, cook for 2 whistles.
10. Switch off and add the rose water. The balls would have doubled in volume and become spongy.
11. Refrigerate for few hours and serve chilled.