Firstly boil the milk and switch off the flame.Now add vinegar or lemon juice to make the milk curdle.After sometime it starts curdling.Now strain the whey and chenna.

Now run the tap water over the chenna and keep it in a muslin cloth tightly for 1 hour.

Now crumble the chenna and mash it with soft hands and add corn flour and make it smooth and creamy.Now add rose syrup and make a soft dough.It will give a light pinkish colour and flavour too.

In a meantime boil the water and sugar with adding few rose petals in a big vessel.Now make a small size smooth balls having no cracks.Like this make all balls.

Now add these balls in a boiling water with covered lid.And cook it for 15 minutes at high medium flame.

And during this time keep ready the bowl of chilled water with ice in it.After 15 minutes chena balls will get double in size.And dip these balls in a chilled water for 10 minutes.

Cool down the sugar syrup. Squeeze the water from the balls and dip in the sugar syrup and chilled it for 2 hours and Our yummilicious delicious spongy Rose Rasgullas are ready to serve.Enjoy 🥰😍👌👍