For Chenna, take some Water & add some White Vinegar to it. Mix it well and keep it aside. Take a steel vessel put some Water & Raw Cow Milk and keep it on the flame for boiling. When the milk starts boiling turn the flame off and stir it continuously.

Then put some Vinegar Water gradually until the milk curdles. Then take a big bowl, keep a strainer with a cotton cloth, and put the torn Milk (Chhena).

Rinse off the curdled milk with fresh water to remove the sourness from it. Squeeze off the water completely.

Then tie it tightly for at least 1 hour. Take out the Chhena on a plate and knead it properly with palms for 5 to 7 minutes. Then add some Corn Flour or Arrowroot & mash till it turns out smooth texture without any grains of Chhena.

Make a dough ball & then give it a round shape. For Sugar Syrup, put some Water and Sugar in a pan & boil it first by covering it.

Then drop the rolled Chhena Balls one by one into boiling Sugar Water & boil it for 5 minutes without covering it. After 5 mins, stir the Rasgullas carefully and again cover it and cook it for 20 mins. Then put the Rasgullas in an ice-cold water bowl immediately for 3-4 hours to prevent them from shrinking in size.

Once cooled completely, take into a serving bowl and pour in Chilled Sugar Water.