Wash a big vessel, pour the milk into it. Place The vessel on the flame.

Turn the flame of and the milk cool down a little (keep 80 percent hot). Now squeeze lemon to the water. Pour this lemon juice in the milk. In small portions and stir consently.

Keep adding it until the milk gets coagulated pour this mixture on a muslin cloth and let the water drain out completely.

Pour 1/2 cup of cold water over the prepared chana. This way it will cool down and tarty flavour of lemon will also get removed. squeeze removed throly to excess water.

Chena for spongy rasgulla is ready. Take chena out in a plate and need for 4- 5 minutes until it becomes smooth and soft. Divide it in to 10-12 equal parts.

Roll out the dough balls one at a time in to smooth balls. Similarly prepare the rest of the Chen's balls as well and keep it aside on a plate. rasgullas get prepared quickly in preshar cooker as compeard to any vessel. Their four add chup of water along with sugar into a preshr cooker.when the water starts boiling, genteelly dropped in Chen's balls.

Cover the lid and let them cook till a whistle is released low down the flame and let the Rasgulla coke about 7- 8minutes let the steam settle on its own or u can put the cooker under the tap so that it cools downqucly.

Remove the lid carefully take the prepared rasgullas in a bowl along with sugar syrup and let it cool down for 7-8 ars after cooling rasgullas will beacon sweet and spangy.

Bengali rasgullas are ready to serve. Keep them in refrigerator and enjoy them almost for 7 days.