To make the Spongy rasgullas start with boiling the milk in a vessel. Once the milk starts simmering, turn off the flame and allow it to cool down a little.

As the milk remains 80 percent hot, add the lemon juice mixed in some water in small portions to the milk while stirring it constantly. Keep adding the lemon mixture until the milk coagulates completely.

Cover the sieve placed upon a vessel with muslin cloth and pour the curdled milk on it. Pour 1-2 cups of cold water to wash the chena to remove tarty flavor of the lemon from it. Transfer the chena on a plate and knead it continuously for 4- 5 minute until it becomes smooth and soft. Divide the chena into 10- 12 equal parts and roll out each part into small ball.

Take 4 cups of water in a pressure cooker along with sugar and let it simmer on flame. When the water starts boiling, gently drop the chena balls and pressure cook until one whistles. Then reduce the flame and cook for 7 to 8 minutes more. Turn off the flame and the let the steam escape.

Transfer the spongy rasgullas in a bowl along with sugar and syrup and allow to cool down for 5 to 6 hours to make them sweet and spongy. Bengali sponge rasgullas are ready to serve.