In a thick bottom vessel boil milk and stir continuously.

Once the milk comes to boiled switch off the gas for 5mins then pour 3 tbsp lemon juice and stir slowly. If lemon juice is required more then can be added.

Then switch on the gas on low to medium flame and stir continuously until milk curdles. Once water and chena become separate from eachother switch off the gas.

Take a strainer and on it place any fine cotton cloth and drain the chena. Then wash the chena for 2mins under tap to remove lemon flavour completely. Squeeze excess water and hang the potli for 15 mins.

When water drains completely and chena comes to normal temperature now mash it well knead continuously until it gets a smooth texture like dough of roti.

Now make small size balls from the dough and keep on a plate and after completing cover it with wet cloth.

Now in a large vessel add sugar and water let it boil until it becomes a sticky syrup. Then add cardamom and cover it. But we have to stir it.

Now slowly add chena balls into the sugar syrup and let it boil on high flame. When rasogolla doubles in size and becomes spongy then our sweet dish is ready.

Let it cool, when the rosogolla will reach to room temperature can be served after lunch or dinner.