Take one liter cow milk and boil it.

After boil curdle it with lemon juice.

Transfer it and seive the curdle, wash under running water.

Running water to remove the sourness of lime.

Squeez out water and place the potli of chenna under heavy weight.

After 1 hr you'll get the chenna in thick consistency like this. Then give 2,3 nice churn to chenna to make smooth.

Transfer it in to platform and make equal small balls out of this mixture.

In a kadhai take two cups sugar and 4 cups water. Let it boil till sugar melts add all the chenna balls in it. Boil it on high flame for five minutes.

Then boil with cover for another 5 minutes only on high flame. After 10 minutes u can see them double in size. OFF the flame and let them cool completely then add little rose water and pista.

Keep them in fridge and serve cool cool spongy yummy rasgulla.