Heat milk in a heavy bottom pan.Once the milk comes to a boil, switch off the flame and allow the milk down the temperature a bit.Add lemon juice till the milk curdles.Take chenna in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chenna. Press the cloth with the hands to strain the excess water or tie and hang for 30 minutes for the extra water to drain out. Chenna is ready to make rasgulla.
Take the chena in a plate and mash the chena with your hands for 10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft
Now divide the dough in equal parts and make small balls from it.
Meanwhile in a pan mix the sugar and water and let it boil at high temperature.Put the rasgulla balls in the boiling sugar syrup.
Cover and cook the rasgullas in sugar syrup for 10-15 minutes on high Rasgulla will puff up. Turn off the flame and let it cool down.
Refrigerate the rasgullas and serve chilled.
