Bring milk to boil in pot add 2 tbsp lemon juice & stir untill the milk curdles
Place a colander over a large bowl &line with a thin cloth Drain the Curdelemilk rinse the chenna under running water tie the cloth &squeeze water
In pan add sugar, cardamom and water make sure you use wide pot goo enough to hold all rasgullas.stir and dissolve the sugar bring to boil add rose syrup.
Now knead the chenna well to make smooth dough for 5mints.when you see the mixture turns uniformly smooth then make small balls
Now all balls should be tiny and not big as they expand in size after boiling now drop the ball one after the other gently cook 9 to 10 minutes with cover.you can serve cool garnish with saffron
