After preparing the chenna, spread it out in an open area and let it rest for 6-7 hours. Meanwhile, make the sugar syrup by combining 1 1/2 cups sugar and 6 cups water in a pot and bringing it to a boil. When it starts to boil, add 2 tablespoons milk to help remove impurities from the sugar. Skim off any foam or residue, then simmer to make a thin syrup.

Mash the chenna thoroughly with the heel of your palm until it is very smooth. The more you mash, the spongier the rasgullas will be. Add 1 1/2 tablespoons all-purpose flour and 2 tablespoons sugar to the mashed chenna. Once the sugar dissolves, mash the mixture again until smooth.

Divide the chenna mixture into equal portions and roll into smooth balls. Drop the balls one by one into the simmering syrup over medium heat. After a few minutes, the balls will start to puff up. Gently press the rasgullas down into the syrup with a large spoon so they absorb the syrup well. After a while, turn off the heat and cover the pot. After 20-25 minutes, test one rasgulla by placing it in a bowl of water. If it sinks, the rasgullas are ready.

Sprinkle 1 cup water into the syrup and leave it uncovered. Once cooled, add 1-2 tablespoons rose water. Let the rasgullas soak for 7-8 hours before serving.