To prepare fresh chena,pour milk in a heavy-bottomed pan and put it over medium flame to boil after the milk starts to boil mix 2 tbsp water of vinegar or lemon juice in a cup of water then add mixture in the milk slowly and gently you will see the milk starts to curdle strain the Chenna on the muslin cloth add cold water tie the cloth squeeze it well
Knead the chenna well to make it a smooth dough for 2-3minutes when you see the mixture turns smooth then stop kneading.
Take small portion of this and roll to small balls.
Add sugar, cardamom and water to a deep pan bring the sugar syrup to a rolling boil on a medium flame then add the balls cover the pot with a lid.
Cook on a medium flame for 9-10 minutes after 5minute stir the syrup once with a spoon without touching the rasgullas and cover.
They double in size and also sink in syrup when cook completely allow rasgulla to rest and cool serve them chilled.
