Boil the milk, then remove it from the heat. Mix the juice of 1 1/2 lemons with 1 teaspoon of water and add it to the milk, stirring continuously. In 4-5 minutes, the milk will curdle. Pour it through a strainer to separate the whey and chenna (curds). Let the chenna sit in the strainer for 10-15 minutes until all the water drains out.

Place a deep pot on the stove and add 1 tablespoon of sugar to caramelize. Once caramelized, add 3 cups of water and mix well. Add the remaining sugar and cook over medium heat, stirring to make a syrup.

Place the chenna on a plate and knead it well with your hands. Shape into small balls and add them to the sugar syrup. Boil for 15-20 minutes. When the rasgullas double in size and float to the top, turn off the heat and cover for 30 minutes. The rasgullas are ready to serve.