6 pts fresh milk (4 pts to turn paneer, 2 pts to thicken)
4 tsps Cream of wheat or white flour
8 cups water
2 cups sugar (for syrup)
Saffron, cardamom
Vinegar  a little


Curdle 4 pints of fresh milk with a little vinegar and leave it to drain in a fine cloth for four hours. Paneer has now come out. Take a board and knead paneer till it gets smooth and soft. Add 4 teaspoons of flour to it and knead it thoroughly once again. Make flat long oval shapes. In a saucepan, put sugar and water to boil. As it starts boiling, put pieces of paneer cum flour and boil them for 15-20 minutes on medium fire. Now they are called Rasgullas. In the meantime, take another saucepan, put 2 pints of milk, some cardmom and saffron, sweeten it and thicken it on slow fire. Drain out syrup from Rasgullas, set them in a dish and pour thickened milk on it. Decorate and serve.