Here's a traditional recipe for making Rasgulla, a popular Indian dessert made from soft paneer balls soaked in sugar syrup:Ingredients:For Rasgulla Balls:1 liter full-fat milk2-3 tablespoons lemon juice or vinegar1 cup water (for kneading the chenna)For Sugar Syrup:2 cups sugar4 cups water4-5 cardamom pods (optional)Few saffron strands or rose water (optional, for flavoring)Instructions:1. Prepare Chenna (Paneer):Boil the milk in a heavy-bottomed pan. Once it starts boiling, reduce the heat.Slowly add lemon juice or vinegar, stirring continuously until the milk curdles and separates into curds and whey.Turn off the heat and let it sit for a few minutes.Pour the curdled milk into a muslin cloth or cheesecloth and rinse it under cold water to remove the lemon or vinegar taste.Squeeze out excess water, but don’t let the chenna become too dry. Hang it for 30 minutes to drain any remaining water.2. Knead the Chenna:Once the chenna is drained, transfer it to a plate.Knead it with the palms of your hands for about 10 minutes until it becomes soft and smooth.Make small, smooth balls out of the chenna. Ensure there are no cracks in the balls.3. Prepare Sugar Syrup:In a large pan, add sugar and water, and bring it to a boil. Optionally, add cardamom pods for flavor.Once the sugar dissolves, lower the heat to maintain a gentle simmer.4. Cooking the Rasgullas:Gently drop the chenna balls into the boiling sugar syrup.Cover the pan with a lid and cook on medium heat for about 15-20 minutes. The rasgullas will double in size as they cook.Check occasionally to ensure the syrup does not become too thick. Add a little water if needed.After 15-20 minutes, turn off the heat and let the rasgullas cool in the syrup.5. Serving:Once cool, you can serve the rasgullas chilled or at room temperature. You can also add saffron strands or rose water for an extra touch of flavor.