First of all boil the milk and when it starts boiling then switch off the flame.

Add vinegar into it and allow the milk to curdle.

Strain the chhena from the whey and hang it for 1/2 hour.

Mash the chhena with your hand for about 15 minutes and then add semolina and half of the cardamom powder and again with the heel of your palm for 10 minutes.

Then make small balls of it.

Make the sugar syrup by adding sugar and water for 10 minutes in medium flame and then add the cardamom powder in it.

Then boil the chhena balls in it and cover the lid for about 15 minutes. They become double in size.

Now your rasgullas as are ready.

Allow the rasgullas to soak the sugar syrup for 1 hour.

After that beat the curd well and mix salt in it.

For tampering take ladle and heat it and put oil in it.

Then add the punch photon,dry chilli in it.

When the mustard in the punch photon crackle then add the curry leaves in it and switch off the flame.

In the meantime squeeze the rasgullas from the sugar syrup and mix them with curd and then add the tampering materials in it.

At last sprinkle the roasted cumin, red chilli powder in it.

Now your Dahi rasgullas are ready to serve. Serve it with rice,chapati or as you wish.