Take milk in a pan and keep it to boil on a low to medium flame.

When the milk comes to a boil, then reduce the flame to its lowest.

Add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir.

If the milk does not curdle, then add ½ to 1 tbsp of lemon juice more.

Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.

Rinse the chenna or coagulated milk very well in running water.

This brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.

Remember there should not be excess water or moisture in the chenna as then the rasgulla will break when cooking.

Place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes.

After 30 minadd 1 tsp unroasted sooji or rava or semolina.

With the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead.

Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.

Prepare all small balls this way. there will be fine cracks on the chenna balls and its fine to have them

In a large pan, take 2 cups sugar and 4 cups water.

When it boiling add 1 tbsp milk and stir. adding milk helps in removing impurities.

The purified sugar solution, reserve ½ cup in a cup or mug.

Slid the rasgulla gently into the sugar solution.

Once all the rasgulla have been added to the sugar solution, shake the pan. don’t stir the rasgulla with a spoon. just gently shake the pan.

Cover immediately with a lid and let the rasgulla cook. keep the flame to a medium or medium high

Cooked for a total of 10 minutes.

Rasgulla to be soaked in the syrup for about 30 minutes, so that the flavorings gets infused in them

You can serve the rasgulla now or refrigerate them and serve later.