For Chhenna: First, boil 1 litre cow's milk. Switch off gas. Cool milk for 2-3 minutes.Make a solution of vinegar and 3 tsp water.

Add in vinegar solution 1 tsp at a time and curdle the milk. Stir gently for soft chhenna.

Keep adding vinegar solution gradually and curdle the milk until the whey separates completely. Strain the chhenna into a clean cloth kept on a strainer. Pour fresh water to wash away the vinegar solution from the chhenna.

Remove as much whey as possible. Press chhenna with a heavy weight to remove the excess whey,but do not make it very dry. Rest this arrangement for 30 minutes.

Now take the chhenna into a big plate. Add in cornflour.Knead with base of palm until smooth and does not stick to fingers.

When the chhenna is smooth and supple make portions. I made 11 rasgulla from 1 litre milk. For Sugar Syrup: Side by side make a sugar syrup.

Bring sugar syrup to a rolling boil. Add in the smoothly shaped rasgullas. Keep gas flame high to keep all rasgullas submerged in the boiling water. Cover and cook for 3 minutes. Add some water cover and cook again for 5 minutes.

Again open and add some water and stir a bit. Cover and cook for 3 more minutes. Switch off gas and keep the rasgullas covered for 2 hours.

Now gently transfer to serving bowl. Mix in some rose water. Chill rasgullas for 5-6 hours and serve. Enjoy super soft and spongy Rasgullas with family and friends. Happy Cooking😊!!