Whole Milk - 1/2 gallon
White Vinegar - 1/4 cup mixed with 1/4 cup water
Date Palm Syrup - 1.5 cups
Water - 3 cups
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the vinegar gradually and stir the milk gently. When the curd starts separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or cotton napkin.
Wrap the cheese in the cloth, and rinse under cold water for at least 1 minute, and squeeze well.
Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for at least 5 minutes until it rolls into smooth soft dough.
Divide the dough into 12 portions and make them into smooth, slightly flat oblong/diamond shape.
Mix the syrup and 3 cups of water in a big wide pan on medium high heat and bring to a boil. Add the rasogollas and cover and cook for 10 to 15 minutes.
Serve at room temperature.