To make the chena first take the 1 litre milk on a pan, turn on the heat and boil the milk. Boil the milk in medium - high flame.

Now while the milk is boiling squeeze the lemon juice in an another small bowl to it add 2 tbsp of water and mix it and pour it to the boiling milk or if using vinegar directly add 2 tbsp of vinegar to the boiling milk

When the milk being to curdle, increase the heat on medium flame and stir it.

As soon the milk is completely curdled, turn off the heat.

Now take any sieve and cover it with a Muslin cloth and now pour the curdled milk on the cloth.

Now pour cold water on top of the chena this will make the chena cool and washed.

Hold the cloth from all sides and squeeze the chena until all water gets drained out. Now tie the corners of the cloth and hang it for 30mins.

After 30mins of hanging the chena the water has gone and now take a pan and keep it on the stove and turn on the flame and put 1 cup of sugar into it.

Now pour 4 cups of water to the sugar and let the sugar melt in low flame.

As the sugar is melting and turning out to sugar syrup we will make our chena balls.

Take out the chena on a plate and start kneading it. Knead the chena with your palm for 2-3 mins and after that add 1.5 tbsp of maida to the chena and than mix it well.

Now again knead the chena for 10-12mins continuously and after that we can see that chena has become smooth

To check if crack appears on chenna balls or not take a small amount of chenna in hand and make a small ball out if it and if crack appears knead it for 2 more minutes and than finally if no crack appears that means chena is perfect and smooth and so make a dough out of it.

Now divide the chena dough into equal portion and roll it into small ball shape and make sure there are no cracks in the balls.

Now put the green cardamom to the sugar syrup and turn the flame medium- high and stir the sugar syrup.

Now turn on the gas flame to high and add chena balls carefully to the boiling sugar syrup. Now cover the pan with a lid and cook it for 8 minutes on high flame.

After 8 minutes open the lid and flip the chena balls gently. Now we can see that chena balls which we have made has now become double in size.

Now boil the rasgulla in the sugar syrup for another 2-3mins on high flame without covering the pan and in between keep flipping the chena balls at regular intervals.

Now again cover the pan and cook it for another 15 minutes on low flame. Flip the chena balls again in between.

Now turn off the flame and let the rasgullas cool down completely. Once the rasgullas are at room temp, transfer it in a bowl (this will help to maintain the shape of the rasgulla).

Now leave the rasgullas for few hours keeping it in bowl for few hours to get better result but don't keep them in a refrigerator. After few hours the rasgullas are ready to serve.