Spongy Rasgulla

Boil Milk on medium heat.
Keep stirring in between so that milk does not get burnt at the bottom.

Once the milk comes to a boil and starts to rise, add Lemon Juice.

Now the milk will curdle and the whey colour will separate.
Strain this mixture in a cotton cloth to collect the Chhena

Wash it with Fresh water to get the lemon juice and flavor out of it.
Wrap the Cheese cloth and squeeze to rid the Chhena of the liquid.

Chhena should be moist for spongy Rasgullas so dont let all the whey drain out.

Hang it for 30 minutes.

Now take the Cheena and knead it well until smooth.Don't over knead it, this is done just to smoothen the Cheena and remove the crumbles.

Now take small amounts of this Cheena and make round balls of it.
Make balls of entire mixture.

For syrup-Boil water on medium heat
Add sugar and mix well.
Bring it to a boil.

For Rasgulas
Add Cheena balls to the syrup and cover with a lid.
Cook for 15 minutes on medium heat.
The balls will increase in size almost double.
Turn off the flame and keep it a side.

Let it cool down.
Refrigerate for 3 - 4 hours and serve!!