Boil the milk at low temperature.
While boiling add the 1 tsp rosemilk syrup, lemonjuice and stir it. Your milk will start to curdle and you can see diluted water which seperates from chena(chhana) will be formed.

Now using a muslin cloth drain the water and wash the chena under the running tap water. (this step is to remove all the vinegary or if you are using lime juice, lemony taste or smell.)

Now tied the two ends of the muslin cloth tightly and let it drain all the excess water for30 to 45 minutes.

And at this time you may put a heavy weight on the muslin cloth for better draining.

And at this time you may put a heavy weight on the muslin cloth for better draining.

Now mash the chena using your palm on the kitchen slab till it’s very smooth and creamy and has absolutely no lumps.

Now Divide the chena into equal parts. With your palm give them nice and even ball shape

The balls should have no cracks otherwise it may break off during boiling.

These balls will be double in size after boiling in sugar syrup.Accordingly prepare the size of the balls.

Now make sugar syrup using the sugar and water in the exact quantity mentioned. The syrup should not be thick and will be on the thinner side.

Add remaining 1 tsp of rose milk essence to the sugar syrup..

Then add the prepared balls in this syrup,cover it tightly with a lid and let it boil for 20 -25 mins.

As the rasogollas will be almost double in size after boiling,choose a boiling pan of a big size so that after increased in size they can easily play around in the sugar syrup.