Easy making Rasgulla needs some patience because the power of absorbing is required for the whole. So, just prepare the white Chhena first of all by arranging full fat cream milk with amul powder milk (two types of milk that I have used) and vinegar or lemon juice.

Turn the oven on and pour the full fat cream milk in a large pan and let it boil completely with pouring some amount of amul powder milk. When the milk is done, add a little vinegar or lemon juice mixed with water in it and keep gently spreading it till the white Chhena is formed.

When complete, turn off the oven and drain the chhena with a dry white clean cloth so that not a drop of water remains in it and wait at least one hour for the Chhena dough's next preparation.

In the meantime, you can prepare your sugar syrup, which is essential to make the Rasgulla more tasty, more sweet! This requires a little water, sugar and some essential things.

If you pour a total of four cups of water in a pan with oven on, then you have to pour two cups of sugar in it. Homemade sweets so health rules must be followed. But, experts say that without full fat cream milk, Rasgulla can't be made. So, you must cautious about the whole thing whenever you are going to eat Rasgulla much!

When the syrup of Rasgolla is made with the help of water and sugar, add some cardamom in it and let the syrup freeze well.

After one hour, when the chhena is well frozen but soft, mix it well with a little flour. It should be noted here that the good and bad of the whole Rasgolla depends on the chhena smashing. So take a good look by smashing the Chhena perfectly.

Then apply a little oil on your hands to make a round rasogolla shape and pour them in the pre-made sweet juice and let them boil in a pot for at least half an hour and cover for the first half an hours.

After half an hour, open the lid and see that Rasgolla has been done. Then turn off the oven and lower them and serve after a while while it is slightly warm.