Rasgulla

First boil milk and stir occasionally, in the meanwhile take a small bowl mix lemon juice with 2tbsp of water once the milk starts boil turn of the flame,add slowly the lemon juice mixture and stir well, it starts curdling then add a few more drops and stirring again..

Once the milk is curdled immediately drain the curdled milk into the muslin cloth,now wash the cheena with a cold water as it has vinegar taste in it.Now bring it together and squeeze off the excess water and hang it somewhere for an hour to drain out the excess water.

Now after 1 hour knead the dough using wrist, it takes 10 to 13 minutes(the chenna dough should be soft) Now in a pan add the the sugar,water and cardamom pods stirring continuously till the sugar syrup dissolves completely

Meanwhile make a smooth small ball out of the cheena,when sugar syrup starts boiling slowly add all the cheena balls then cover it with a lid on medium to high heat,cook it for around 10 to 12 minutes (stir in between)then turn off the flame served at room temperature.......