Heat milk in a wide pa. When it is about to boil, lower the flame and add the curd or lemon juice. Mix well and keep mixing till the milk begins to curdle.

Once the milk is completely curdled and whey is separated switch off the flame.

Line a colander with 2 layers of muslin or cotton cloth. Transfer the curdled milk to the cloth and let all the whey drain. Let it drain for 5 minutes.

Once all the whey is drained bring the edges of the cloth and wash well in running water. This will help in getting rid of tangy taste from lemo or curd used for curdling. Make a tight knot.

Hang this for around 45 minutes.

Once you open the cloth the fresh chenna will be formed as a mass.

Take this in a wide plate and start kneading. Knead very well for 15 minutes. It is the very important step. Be patient while kneading. Knead and make a very soft and smooth paneer dough.

I made around 35 mini rasgullas with this amount of chenna. You can make 16-18 regular rasgullas too.

Add 1 3/4 cups sugar and 4 cups water in a big and deep vessel. It is better to use a big pressure cooker for this. Let the sugar dissolve completely. Once the sugar is completely dissolved maintain medium flame and boil the sugar syrup. Once the sugar syrup starts to boil, add rose essence and cardamom powder. Mix well.

Add the prepared chenna balls lowly and close the vessel. Cook in medium flame for 5-7 minutes.

Open the lid and see if the rasgullas are getting big. gently move the floatig rasgullas and close the lid again. Cook for 7 more minutes.

By Now the rasullas will be doubled in size. Also if you press a rasgulla it will retain its shape again like a sponge.Transfer the rasgullas to a serving container along with some sugar syrup. Thoroughly chill. Serve rasgullas as dessert.