Boil the milk without adding water.Once it reaches its boiling point, add lemon juice little by little.

Keep it in medium flame for 5minutes.After that take a cloth and pour this on to it.

Now wash the chenna in water so that the lemon flavour(if present) will go.Then tie the cloth and remove the water from it.

Keep it for 10 -15 minutes so that the water will come out completely.

Now take the chenna out and Knead well for 10 minutes and make them into small small balls.(The balls will become double its original size while boiling in sugar syrup)

Boil 800ml water and add 200 to 250g sugar,4 crushed elachi into it.Then add the chenna balls into the sugar syrup and boil for 10 minutes in high flame and 10 minutes in low flame.

Keep it aside for 5hrs so that the chenna balls absorbs sugar syrup.Yummy Rasagulla is ready to serve!!