Rossogolla or Rasgulla its best.

Ingredients:

1. Regular Milk:1 litre
2. Distilled White Vinegar:1 Tablespoon
3. Sugar: 2 Cup
4. Water: 3 Cups
5. Lime juice: ¼ teaspoon.
6. Flour: 2 Tablespoons
7. pinch of Soda
8. Pista Nuts Shaved: ¼ Cup
9. Rose water: ½ Tablespoon


How to make:
1.In a deep pan take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well. Paneer will separate out. Drain off all the water and wash paneer with fresh water. Transfer the paneer in a cloth of about 1 foot size and twist it to drain out all the water and cover it with damp kitchen towel or plastic film wrap. Let it rest 15 to 20 minutes for binding to work.
2. Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your hand to make it smooth and soft
3. Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
4. Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
5. Put the balls in half of the boiling syrup for 10-15 minutes over medium heat.The cooking time depends on the size of the ball. When the balls float to the surface, remove from heat.
6. Drain and put the rasgullas in the remaining syrup.
7. Add Rose water. Let it cool,Garnish with shaved Pista nuts. Put in refrigerator. Serve Chilled.