Heat milk, stirring occasionally.

Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth/dupatta/cheese cloth.

Once, the milk boils, switch off the flame. Wait for 30 seconds, add about ½ of the lemon mixture and stir well.. It should start curdling. Add a few more drops and stirring again.

Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander.

Wash the chenna with some cold water. This will remove the lemon thing and will also help in making soft chenna.

Gather the sides, and lightly squeeze the chenna. Dont apply much pressure. Lightly squeeze. After that, hang this for 30 mins in a kitchen tap or a cupboard.

While the chenna is hanging, take a pot which is wide and is deep.

The more the deeper and wider, the better! I took a cooker which is of 4 liters. Any pot works as i dint close the lid of it.

Add 10-11 cups of water to the cooker and 2 cups of sugar. Heat that up!

Take the chenna out from the cheesecloth, it should be dry but moist. Start kneading this.

Kneading time depends upon the quality of milk. I wont give a specific time, just knead until it gathers all together, no lumps and bumps are there. And some fat will start releasing, as soon as it starts releasing, stop there and make balls. Make smooth round balls of a small lemon size ball.

The rasgulla to swim in the syrup to ensure it is round. The more the height and width, it's better!

Now when the syrup is boiling, add the balls into it and cover it. Setup a timer of 15 mins! The water should be continuously vigorously boiling.. I keep the flame on the higher side!

After 5 mins, open the lid once, and stir with utter care. Cover and do the same after 10 mins.

As soon as the timer rings, transfer the rasgullas to a bowl with a good amount of syrup!

After 6-7 hours, it'll be soft, juicy, moist, spongy, it'll hold it's shape and will be heavenly!

Serve it cold.

Happy cooking