Steps for making chhena:-Take a heavy bottom pan and pour the milk.Bring the milk to boil, keeping in medium flame. Once boil comes, switch off the flame. Wait for 4 mins and then pour the vinegar mixture slowly. Mix it well. I prefer vinegar over lime juice. Because if we use lime juice, then the chhena tastes slightly bitter in taste. So I suggest you use vinegar. Use as much as you need. Add till the complete milk curdles up.

Then you can see the transparent water and chhena separates from one another.Strain the chhena in a muslin cloth. Rinse it under running water.Try to squeeze out water slightly but donot use so much of pressure. Now, tie the Muslim cloth and hang it for 4 hours so that all the excess water would drain.

Steps for Sugar Syrup:-In the mean time, in another pan add water and sugar and bring it to boil to make the sugar syrup. Let the sugar completely dissolved in water and comes to a boil. It takes about 10mins. Once the sugar syrup boiled properly with the thin consistency(half a thread consistency) that is the time you can add the cardamom power to it. Mix it well.

Steps for making Rasgulla balls:-While all the excess water will drain from the chhena, grind the chhena in a mixer grinder to make it smooth easily. Then take the chhena and again knead the mixture very well with the tip of your wrist to make completely smooth chhena.

Now take small portion from the chhena and make a tiny ball to check if there is any cracks or not. If there are no cracks,then prepare all the balls in the same way and those are ready to go to the syrup and if there are cracks in the balls, then knead the chhena from the starting again. All the balls need to be small. Because after the balls go into the sugar syrup the size of it will be doubled.