Heat 1 quart (about 1 liter) of milk in a pot until it comes to a boil. Once it boils, turn off the heat and let it sit for 1 minute. Mix 2 tablespoons of water into the lemon juice, then gradually add this mixture to the milk while stirring. The milk will curdle, and soft chenna (paneer) will form.

Strain the curdled milk using a cheesecloth and a strainer. Rinse the chenna under running water twice to remove the lemony taste.

Transfer the paneer to a plate and knead it gently with your palm until it becomes smooth and soft.

Divide the dough into small, smooth balls. Make sure there are no cracks. While shaping the balls, add 1 small bowl (about 1/2 cup or 100 grams) of sugar and 5 small bowls (about 2 1/2 cups or 600 ml) of water to a large pot and bring to a boil to make the syrup.

When the syrup starts bubbling, gently add the balls one by one. Cook uncovered on medium-high heat for 5 minutes, then cover and cook.

Check occasionally. In about 20 minutes, your chenna rasgullas will be ready. Keep the heat at medium-high and do not let the syrup thicken. If the syrup reduces too much, add a little hot water as needed to keep the rasgullas soft. The syrup should not become stringy. Once done, add a little rose water to the syrup.

Your chenna rasgullas are ready. Decorate and serve as you like.