Take milk in a wide pan and keep it to boil on medium-low flame.

When the milk comes to a boil switch off the gas.

Then add mixture of 2 tbsp water +3 tbsp lemon juice in milk. Stir continuously.

Milk has curdled in 3-4 min then switch off the flame. The milk has curdled completely with the watery whey.

Then place the muslin cloth on the strainer and pour the curdled milk.

Rinse the chenna with water to remove the lemony flavor.

Gather the muslin cloth from the sides and rinse chenna very well with running water. This brings down the temperature of chenna.

Then Squeeze the muslin tightly to remove excess water from chenna.

Hang the chenna for about 30min.

After 30 min removes chenna from muslin cloth.

Then begin to mash and knead chenna with the heels of your palms. Knead for 10 min.

After 10 min smooth and uniform texture of chenna without any grains. Do not knead chhena after it starts to release the fat or your hands are slightly greasy.

Take some portions from the chenna and roll them between your palms and make a smooth and round ball.

Cover all balls with moist muslin cloth and keep aside.

In a wide bowl take 2 cup of sugar and 6 cups of water.

Stir to dissolve the sugar syrup. The consistency of sugar syrup should be watery. Boil sugar syrup on high flame.

Reserve some sugar syrup which will be used for cooking rasgulla and serving rasgulla.

Once sugar syrup is completely boiling at high flame, then drop rasgulla in it.

Cover immediately with a lid and let the rasgulla cook on high flame 5 minutes.

After 5 minutes flip rasgulla and cook rasgulla for 5 min on medium-high heat.

Total 10 min remove the lid and continue to cook for 7 min on medium to low heat.

Once the rasgulla is cooked, switch off the flame and cool it for 2-3 minutes.

Then add cooked rasgulla into cold water to retain its shape.

After 2 minutes transfer rasgulla into the reserved sugar syrup.

Refrigerate rasgulla for 2 hrs before serving it.

Soft, spongy, and juicy rasgualla is ready to serve.