Rasagulla

Ingredients:
1 cup Nido milk powder
1 cup sugar
1/2 tsp of lemon salt

Method:
First make milk with the one cup of Nido and three cups of water.
Allow the milk to boil.
Dilute the lemon salt in 1/2 cup of water, and pour this into the boiling milk. It will curdle at once. When the milk curdles and the water separates, filter it in a muslin cloth.
Wash the paneer (cheese) with cold water. Tie and hang up the cloth with the paneer for the water to fully drain for two hours. Press hard to squeeze the excess water.
To making the sugar syrup add three cups of water for one cup of sugar. Allow the sugar to get diluted and leave it to boil.
In the meantime, knead the paneer to make it nice and soft. Make into small smooth balls, and put them in the boiling sugar water. Reduce the flame to medium so the water doesn't evaporate.
Allow it to boil for 10 minutes then cover the vessel and cook for an additional 10 minutes.
Once the rasagullas enlarge to double the size, turn off the stove.
Serve it hot or cold.