Bring milk to boil in a pan. Reduce the flame, add 2 tbsp lemon juice and stir until the milk curdles.

Place a colander over a large bowl & line with a thin cloth. Drain the curdled milk.

Wash this curdled milk with water to remove the acidic taste. Squeeze to remove the excess water and hand for nearly 30 min.

This is Chena. It should not have excess whey and should be crumbly.

Make sugar syrup by adding sugar and water in a.large wide pan..Add cardamom.powder

Knead a Chena with your palm for 3to 5 min until it forma a smooth dough. Do not over knead as it may trim greasy and soggy.

Make small marble.size balls of Chena and pit it in the boiling syrup.Bring it to rolling boil and cook on medium flame.for 9-10 min covered.

To test if rasgulla are done, take one rasgulla and put it in a bowl of water. If it floats it is not done, if sinks the rasgulla are done and cooked.

Put off the flame and let it cool down to the room temperature. Add gulab jal. Refrigerate for an hour and serve chilled.