Take a heavy bottomed vessel, add milk. Bring it to boil and keep stirring to avoid burning of milk.Once the milk comes to a boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring (if required, add more lemon juice or vinegar) cook for few seconds until the milk solids get separated from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over stainer, squeeze out all the whey water.

Then rinse chena or paneer or cottage cheese under the tap water as much as possible.Now hang the cloth covered chena or paneer for 30 minutes.Then remove it and and place a heavy weight on chena or paneer for another 30 minutes.It will help to squeeze more water from chena or paneer.After that,remove the cheesecloth from the chena or paneer.
The chena or paneer should not have so much moisture nor be too dry.

Take the paneer in a wider plate.Add 1 teaspoon soon rava or semolina,adding sooji or semolina helps to bind the mixture.First mix the sooji with chena and then begin to knead for 5 minutes.
Knead it well with your palms for 8-10 minutes to get smooth texture.Mix rose water,knead it another 2 minutes well with your palms to get smooth texture.
The kneading process is very important here,see the texture of chena after kneading.

Take small portion from chena and roll them between your palms to get a smooth tiny round shape ball.Prepare all rasgullas balls like way
Prepare the sugar syrup following the recipe and drop the rasgulla, before adding the rasgulla balls, roll it again with your palms Cover the lid and cook for 25 minutes on medium flame.Put a heavy weight on lid When the syrup will start bubbling,switch off the heat.Your rasgullas are ready to serve.