To prepare chenna take milk in a big pan and boil it by adding few drops of lime juice to it. Stir it till the white curd forms at the top water is left at the bottom.

Turn off the flame and strain the milk. Take chenna in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chenna.

Press the cloth with the hands to strain the excess water. Chenna is ready to make rasgulla. Take out the chenna in a big plate, add ararot to it and mix it well. Knead the mixture so well that it should look like a dough.

Now divide the dough in equal parts and make small balls from it. Make as many balls as you can. Cover them with a wet cloth and leave it for half an hour.

Now take 300 gms sugar and 1 litre water and bring them, to boil. When the water starts to boil add all the balls to the syrup.Cover it with a lid, and let it boil for 20 minutes t medium flame. Rasgulla will puff up. Turn off the flame and let it cool down.

Chenna Rasgullas are ready. Keep them inside the refrigerator for some time. take them out of the refrigerator and serve them. (recpie acc. To respected nishamadhulika mam)