Boil milk in pan or kadai on low to medium flame.

When the milk comes to boil, reduce the flame and add lemon juice. Stir it. If milk is not curdled add more lemon. In place of lemon you can use curd also.

When milk is curdled, put off the flame

Pour the curdled in to muslin cloth or sieve / strainer

Rinse chenna very well in running water to cool down the chenna and also it reduced the flavour of lemon.

Squeeze the extra water from chenna, put it under heavy weight for 10 minutes to squeeze the whole water.

Remove from cloth or stainer in  a bowl.

Add 1 teaspoon all purpose flour. Mix well and start kneading while mashing it with palms of your hand. Go on keanding till chenna becomes greasy. It may take 10 to 12 minutes.

knead to a smooth ball of chenna. Now pinch portions from the chenna and roll it make a mooth balls.

Cover all balls with moist cloth.

Take a large pan add sugar and 1 liter water.

Stir it to dissolve the sugar. Now add 1 tablespoon milk to remove impurities of sugar and water. If there anything remove it.

Now add 1 cup of sugar solution in a bowl. Also keep 1/2 cup in cup also.

Remaining syrup - Put on flame and bring to boil.

Put the rasgulla or ball gently in the sugar solution.

cover with a lid and let the ragulla cook keeping flame to a medium or medium high.

After 4-5 minutes add 1/4 cup syrup solution which was kept. shake the pan.

Cover again and continue to cokk.

After again 4-5 minute again add 1/4 cup of reserved syrup and cook for 2 minutes. so in total 10 minutes are required to cook. But it depends upon the pan also.

Check rasgulla - Pinch a small portion of rasgulla with you finger. If the pressed portion come back to it shape, then rasgulla is cooked properly.

Before servicing, put each rasgulla in a reserved sugar syrup, cover and keep aside.

Add rose / kewra water or cardimum powder. Allow the rasgulla to soak for 30 minutes.

Refrigerate them and serve later.