Take a pan boil milk and switch off the flame and stir it and slowly add lemon juice and stir continuously. Chenna and water will separate. Now squeeze the excess water from the chenna by using muslin cloth wash it two to three times to remove the sour taste from it and keep it hanging for 30 minutes.

After 30 minutes knead the chenna for 3 to 5 minutes and then make round balls from it.

In the meanwhile take a big pan add sugar and water and heat it till boil comes at high flame. Now drop the balls in it and cover the lid and cook it at high flame for 3 minutes then medium the flame and cook for another 10 minutes. Then take out rasgulla with sugar syrup and cool down and keep it in a refrigerator for 5 to 6 hours and then serve chilled. Our Spongy rasgulla is ready to serve.