Rasaghulla Ingredients:

Milk 1 liter.
Citric acid 1/2 tsp.
Sugar 1 tsp.
Water  5 cup
Sugar 1 and 1/2 cup
Vanilla essence (optional) 1/2 tsp.

Rasaghulla Preparation:

Boil the milk and add the citric acid to make the paneer. Once the paneer separates from the whey, strain and wash it thoroughly. Tie the paneer in a muslin cloth and squeeze out the excess water. Now add 1 tsp. sugar to it and knead the paneer well. Divide the paneer dough into small balls and keep aside. Make a syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary).Cover with a lid and continue to boil it for 15 minutes. Remove from heat and keep to cool.

Tip:

You can use Ricotta cheese instead of Paneer, but the taste still differs a lot. But you can try using Ricotta cheese with the same process for Rasaghulla