First Boil the Milk.

Gradually add Vinegar and Mix. Then Milk will start curdling. (Add more Vinegar if not Curdling) (Cottage Cheese will Separate).

Now Drain it in a Muslin cloth. Rinse with Water to remove acidic Flavour.

Squeeze the Cloth to Drain out more Water. Hang it for 50-60 Minutes.

After 1 Hour Take the Cottage Cheese out of the Cloth. Knead for 3-5 Minutes to make the Dough Smooth using your palm. (First you'll see that it's very crumbly but keep kneading or you can also scrape it using a Scraper). (Don't Over Knead otherwise it will get Soggy and Greasy).

Once Dough Smooth make Big or Small smooth Balls. (Secret Tip is to roll the balls on the back of a DISPOSABLE PAPER PLATE after making Balls of it. By Following these tip you'll make Smooth Balls without any Cracks).

For Sugar Syrup Tip is to take a WIDE POT this way the Rasgullas.

In a Wide Pot add Sugar, Water, and Cardamom. Wait for a Rolling Boil on High Flame.

Gently add the Rasgullas balls in it. Cover and Cook on High Heat for 5 Minutes.

After 5 Minutes, Cover and Cook on Medium Flame for 5 Minutes.

Now Uncover and Cook on Medium Flame for 7-8 Minutes.

After 8 Minutes, Turn off the Flame and Cool it Completely on Stove.

Enjoy your meal.