Once this is ready, make it into smaller balls, using both hands, but without pressure. We can keep the sugar syrup ready in the stove. Take 1cup of sugar with 5 cups of water and allow it to boil. (This is for mild sweetness. If you want it sweeter, add more sugar. The quantity of water doesn’t matter, as long as the ratio of sugar and water is maintained). As the syrup starts boiling, place the small rasgulla balls gently inside it and close it with a lid (a lid with a hole). Keep the stove in medium heat. Let it boil well. Allow a good 12 to 15 minutes. You could see the small white rolls have now become quite bigger.