For chena:_Boil Milk on medium heat.

Keep stirring in between so that milk does not get burnt at the bottom.

Once the milk comes to a boil and starts to rise, add Lemon Juice.

You will see the milk curdle and the whey colour will turn light yellow.

Strain this mixture in a cheesecloth to collect the Chhena / Crumbled Cheese.

Wash it with Fresh water to get the lemon juice and flavor out of it.

Wrap the Cheese cloth and squeeze to rid the Chhena of the liquid.
Hang it for 30 minutes.

After 30 minutes, you will see the Chhena has taken a nice round shape.

Break the Cheena and knead it well until smooth.Don't over knead it, this is done just to smoothed the Cheena and remove the crumbles.

Now take small amounts of this Cheena and make round balls of it.

Make balls of entire mixture

For syrup:-Boil water on medium heat

Add sugar and mix well.

Bring it to a boil

For rasgulla,:-Add Cheena balls to the syrup and cover with a lid.

Cook for 15 minutes on medium heat.

You will see the balls will increase in size almost double and take shape of Rasgulas.

Turn off the flame and keep it a side.

Let it cool down.

Refrigerate for 3 - 4 hours and serve!!