Cooking Method:

Paneer when warm, smash it fine and make small balls. Dip them immediately in boiling syrup.

Boiling syrup:

In 2 litre of water add 1.5kg of sugar and boil. When the syrup boils remove a layer of white froth, which surfaces on the top of the boiling syrup. Strain the liquid to remove impurities. This syrup has to be kept boiling in which the Paneer balls are dropped.

Made Syrup:

In 2 liters of water 1.1kg of Sugar should be added, boiled and cooled and kept aside to add the Rassogollas in it. Now, from time to time you have to check the density of the boiling syrup with a spoon. If the boiling syrup thickens add a little water. The density of the syrup should be same through out.

You will find the Paneer balls in the boiling syrup getting larger in size. You have to boil the syrup and the balls for some more time until you find the balls getting smaller in size. Now take out the balls and dip them in the made syrup.