Boil the milk in a pan. Once it comes to boil, slowly add lime juice and keep stirring till the milk curdles, then take it off the stove. Let it rest for 4 to 5 mins.

Strain the curdled milk in a muslin cloth & immediately wash it under cold running water to remove all the traces of lime juice, squeeze the muslin cloth. Leave it for 20 mins to drain water completely.

Take the Chena(paneer) in a bowl or plate and mash it with the hands till it becomes soft and greasy.

Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly. Make small balls round or oval shape from the Chena mixture.

Take a deep pan and add 1 cup sugar and 3 cups water in it to make sugar syrup. Heat it over medium flame and stir to dissolve the sugar. When it comes to rolling boil, gently drop round or oval shaped patties (one by one) from side of the pan.

Cover the pot immediately with a lid. After 5 mins gently stir the sugar syrup once with a skewer without touching the rasgullas. Cover immediately.

Allow rasgulla to rest and cool completely. Serve them chilled. If desired garnish with rose petals.