Bring the milk to a boil. Add the lemon juice and stir until the milk curdles. Strain the curds through a cloth, then rinse the curds with water 2–3 times to remove the lemon flavor. Tie the curds in the cloth and hang for a while to drain excess water.

Once the water has drained, transfer the curds to a plate. Knead with your palms until smooth, then shape into small balls.

In a large pot, combine the water and sugar and bring to a boil. Once the sugar dissolves and the syrup is boiling, gently add the curd balls one by one. Keep the heat high, cover, and boil for 15 minutes. The rasgullas will double in size as they cook.