In a pan take milk, bring it to a boil & then add lemon juice, once the milk curdles strain the chenna into a muslin cloth & immediately pour cold water over it, tie a knot to the cloth & rest it for 30 mins to drain the excess water.

After 30 mins, take the chenna into a plate & knead it nicely so that it forms smooth dough, make small balls out of it & keep it ready to put in sugar syrup.

In another pan take equal quantities of sugar & water & bring it to a boil, once the syrup is boiling add the chenna balls & cover & cook for 5min, after 5 min lift the lid, you will see that the cooked chenna balls have come to the surface switch off the gas & let it come to room temperature, then refrigerate the rasgullas & serve chilled