Milk – 4 cups
Lime juice – 1/4 cup
Sugar – 11/2 cups
Water – 41/2 cups
Rose essence – 1/4 tsp/ to taste
Mix lemon juice in half cup of hot water and keep aside.
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally.
As the milk comes to a boil, reduce the heat & add the lemon juice gradually. After sometime the milk solids will start to seperate; switch off the heat.
Transfer the cheese whey mixture to a colander lined with a moist cheese cloth & pour lots of cold water into it. Pick up the cheese cloth by the corners & squeeze it to remove the water from the cheese. Place the paneer under a heavy pan for 1 hour.
Remove the cheese on a clean work surface & crumble it repeatedly till it becomes very smooth & fluffy. Knead into a smooth dough & coat with a thin layer of oil on all sides. Divide the paneer into 10 equal parts; take one part & shape into a ball. You can easily shape it into a ball by placing it between your palm & applying pressure on it, as you release you will see the paneer portion will form a smooth ball. Repeat with the other paneer portions.
In a big vessel, heat sugar and water. When the sugar is dissolved and syrup comes to boil, slowly add the balls. The Rasgulla will expand its size by 2 times, so, use a big enough vessel to accomodate them easily.
Now, bring down the heat to medium and close the lid. Cook the balls for 25 minutes / till they are cooked. Transfer the balls along with the syrup to a clean bowl. Let the syrup cool for 10 minutes; add the essence & mix. Let the balls soak in the syrup for atleast 4 hours at room temperature.
Serve them chilled.