Knead the cottage cheese well to make it a smooth dough for 3 to 5 minutes.
Then add plain flour (maida) and knead again for few seconds.
Don't over knead to the extent that the cottage cheese turns greasy or soggy.
When you see the mixture turns smooth and no more grainy, then stop kneading.
Take small portions of this and roll to tiny balls.
Add water and sugar in a heavy bottom pan.
Cook on high flame until becomes boiling.
Then add rusglle and cook
Until becomes double in size and spongy.
Add chilled water in a bowl and dip rusglle in it.
Boil the remaining syrup and thicken it. Then remove rusglle from chilled water and soak in sugar serup for 1 hour.
Rasgulle are ready to serve.
