Chenna Preparation:
In a deep vessel pour 1 litre milk and set it to boil.
When it comes to boil turn off flame, stir it for 1 minutes,
pour in 2tbsp vinegar diluted in 2tbsp water.you can also use lemon juice instead of vinegar. Add this solution to milk (1tbsp at a time) and stir continuously, until milk get curdled.

Now spread a clean cotton cloth over a deep bowl and pour the curdled milk to separate the chhena from the liquid. Squeeze the cloth with hands nicely so that the extra liquid is drained out. (Washing the chhena with plain water will help in cooling down the chhena and completely remove the taste of vinegar from it.) Hang it for 1 hour..

Now take out the chhena... it should not have too much moisture nor be too dry.
* Add in cornstarch, mix it with chenna and with the heels of your palms, mash the chenna and knead. Keep on collecting the chenna from the sides and continue to mash and knead.
* When you feel your palms becoming a bit greasy, it is time to stop. It takes total 8-10 minutes.

Further, Boil 4 cup water in a deep vessel and add sugar. Keep the flame on high. When sugar dissolve completely, take out 1/2cup syrup in a bowl and keep it in freezer for later use.

Mean time roll small balls of Chhena. Make sure the chhena balls should be smooth and no cracks. Prepared all the balls.
Now add the chhena balls to the boiling sugar syrup one by one. Cover vessel with lid and let chhena balls cook in the chashini for 20 minutes over high flame. Add hot water little by little if syrup becomes thick.
Then turn off the flame.

Keep Rasgulla in refrigerator for 1-2 hours before serving.