Boil milk in a heavy bottom pan, once it comes to a boil, switch off the flame and wait for 5 to 10 minutes and then start adding lemon juice till milk curdles.

Add lemon juice till the milk curdles completely.

Using a strainer drain the water and collect the chhena.

Rinse it under tap water so that there's no trace of lemon juice in it.

Mash constantly for 10 minutes using your palm, once it's smooth, make small balls out of it and keep aside

Then heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.

Drops the balls in boiling sugar syrup and cook for 15 to 17 minutes, the balls will double in size then switch off the flame and keep aside.

Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals after 10 minutes add sugar and mix.

After 20 to 25 minutes the milk will thicken to desired consistency, add crushed cardamom and mix well and switch off the flame (also u can add finely chopped pistachio, almonds and shocked saffron milk).

Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands, transfer the balls to thickened milk, milk should be warm