How to make Bengali Rasgulla

Ingredients:
1 liter whole milk
½ cup curd / whisked yogurt (you can use lemon juice or vinegar too, but with yogurt they smell and taste perfect)
1 liter ice cold water or 1 cup of ice cubes
1½ cups sugar (you could increase by another half to quarter cup, if you have a sweet tooth)
2¼ cups water
¼ tsp. cardamom powder
Few saffron stands (optional) for garnishing
½ tsp. rose water (optional)
Procedure:
Rinse a heavy bottom utensil to boil milk. By rinsing, you can prevent the milk from being burnt beneath.
Bring the milk to a boil, if you are using cold milk from refrigerator, heat up on a low flame else it can give a weird smell.
When the milk is rapidly boiling about to spill over, pour the curd and stir in. The entire milk gets curdled well within 2 to 3 mins. Off the heat and let it rest for 2 mins. If the milk doesn’t curdle well, add some more yogurt while the milk is still boiling.
Pour ice cold water or add ice cubes to stop the cheese from further cooking. This way it stays soft. Use a cheese or muslin cloth and drain it.
Rinse the chenna under running water, this is actually not needed if you use yogurt for curdling. It is rinsed to remove the smell of lemon or vinegar.
Knot the cloth and hang it for 45 mins to drain excess water in the chenna. Squeeze off the excess water to reduce the hanging time. Make sure there is no water in left in the chenna before you proceed to make the balls.
Knead the chenna or paneer for 3 to 4 mins to get a smooth dough and make small balls out of these. Do not make them too big, they will puff up and double in size when you boil them in sugar syrup. Mix sugar and water in a pan and bring it to a boil.
Cover and cook for around 10 mins on a medium high flame. Every 3 mins , open the lid and just stir the syrup gently. If the flame is too high, rasgulla may break or they double in size first and then shrink back. We do not want them to shrink or either break, so adjust the flame to medium high.