Take low fat milk or cow milk, bring to boil. Switch off the gas, And add vinegar or lime juice stir it well until the milk curdles.

Drain the curdled milk using a muslin cloth. This is known as "chena" or "paneer". And wash this chena properly to remove sour taste of vinegar/lime.

Squeeze the muslin cloth and hang for 1 hour or put some heavyweight over the muslin cloth to remove all the water from the chena.

Mash the chena with your hands and mix maida/corn flour and again mix for 10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft. Before doing this step make sure chena was squeezed properly.

Make small balls from the chena after the mashing (after boiling rasgulla balls will be double in size so make small balls only)

Meanwhile in a pan mix the sugar and water and let it boil at high temperature.

Put the rasgulla balls one by one in the boiling sugar syrup.

Cook the rasgullas in sugar syrup for 20-25 minutes on high flame. And switch off the gas. Here cardamom powder can be added (it's optional)

Let it cool down and then refrigerate the rasgullas with the syrup and serve chilled.