rasgulla/syrup filled roll

Take a cookware, add 1 litre milk, stir it and boil it for at least 10-15 minutes on low flame

Add 2 tbsp lemon juice, mix it and it will start to curdle, now add 1 tbsp lemon juice again and mix

After the water completely seperate, sieve it in a cotton cloth, squeeze and remove complete water from it and leave it for 1 hour

Now remove the cloth and put the prepared Chena/paneer/Indian cottage cheese in a plate, crumble it and using palm mash it gently (don't put much pressure) , mash it smooth and bring together (do not overknead)

Now make small seized balls with no cracks

Take a cookware, add 1.5 cup sugar, 6 cups water, 2-3 cardamom pods, mix it and boil for 5 minutes until sticky consistency

Now put the paneer balls into it and boil for 10 minutes

Now take out the balls and let it cool down, ready to serve