METHOD

For the Chenna

1. In a deep bottom pan, boil milk.
2. Once boiled, add in the lemon juice and let the milk curdle completely.
3. Once you see the water separate from the milk, strain this through a muslin cloth.
4. Squeeze out the excess water.
5. Wash this with running cold water twice, to get the sourness out.
6. Squeeze out the excess water completely and hang the chenna for 15-20 minutes until all the water drains out completely.

How to proceed

1. In a plate, take the dried Chenna and start kneading it.
2. Keep kneading until it becomes a little creamy in texture and the grains of the Chenna are no more visible.
3. Once done divide this into equal portions and roll into grape size small .
4. Shape out even smooth balls and keep aside until you make the syrup.

For the syrup

1. In a pan, mix water, sugar, and cardamom pods.
2. Let this boil.
3. Once boiled, add in the rasgulla and now let these cook for about 6-8 minutes on medium flame, until the rasgulla almost doubles in size.
4. Transfer this in a bowl, once done. And let it sit in the syrup for at least 30 minutes before serving.
5. You can store them in the refrigerator and use at your convenience.