Boil the milk the night before you intend to make the rasgullas.
Next day, remove the cream from the top.
Reheat the milk till it becomes a little hotter than the warm stage. Add crystals of citric acid dissolved in 2 tsp of water.
Do not disturb the milk during that time. Let the milk curdle. It may take 20-25 minutes.
Once the whole milk gets curdled, drain the water by passing it through a muslin cloth.
Tie the the ends of the muslin cloth and hang it for 5-6 hours. Ensure that the water is well drained.
Now in a large plate, mash the cottage cheese with the palm of your hand. Mash it well so that no grains are left.
If you wish, you may add refined flour to the cheese at this stage.
Start making small balls (since they will double in their size when boiled) with the cottage cheese by gently pressing the cheese between your palms.
Put a deep container (I use a wok) on fire and mix in the sugar and water. Once the water starts to boil, add lemon juice so that all the scum comes to the top. Remove the scum from the water surface.
Gently add these balls to the boiling water. Ensure that water is on a rolling boil. Cover the pan with a lid and let the balls of cheese cook for 10-12 minutes. Then uncover it and every half a minute sprinkle the rasgullas with little bit of water. This technique makes the rasgullas softer and spongier. Carry on this process for 5-7 minutes.
Once done, remove the container of rasgullas from fire and transfer them to the serving bowl. Serve warm, at room temperature or chilled.
Makes 8-10 rasgullas