Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
Boil water and 1 cup of sugar and 6 cups of water  in a deep vessel  until it boils vigorusly

Knead paneer until very smoothwith in the cloth . Make into walnut sized balls, flattening them a little, like a ‘peda’ or a small burger.
add to boiling warter/sugar water.and boil at high flame and the rasgullas will be ready in 10 min
remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.

serve garnished with flakes of almonds.