Boil the milk and add lemon or vinegar until cheese (chenna) gets separated.

Pour in a cloth or filter and strain the whey water completely.

Knead the chenna with mild pressure and make balls. Pour 2 cup of water in a cooker with 1 cup sugar.

Once sugar melts add the chenna balls and leave it upto 3 whistle.

Rasgulla is ready to serve hot or chilled.

Note: Make sure you have enough spaced vessel. Chenna ball will rise 3 times bigger size once cooked. No need to add semolina as it will change the authentic taste.