Once sugar syrup is completely boiling at high flame, then drop rasgulla in it.
Cover immediately with a lid and let the rasgulla cook on high flame 5 minutes.
After 5 minutes flip rasgulla and cook rasgulla for 5 min on medium-high heat.
Total 10 min remove the lid and continue to cook for 7 min on medium to low heat.
Once the rasgulla is cooked, switch off the flame and cool it for 2-3 minutes.
Then add cooked rasgulla into cold water to retain its shape.
After 2 minutes transfer rasgulla into the reserved sugar syrup.
Refrigerate rasgulla for 2 hrs before serving it.
Soft, spongy, and juicy rasgualla is ready to serve.