Cooking Mode: Traditional Rasgulla

Step 1 of 5

Boil milk, add lemon juice to curdle, strain whey through cheesecloth, and rinse chenna under cold running water.

Step 2 of 5

Knead fresh chenna with the palm of your hand for 10 minutes until smooth, pliable, and free of lumps.

Step 3 of 5

Shape kneaded chenna into small, smooth round balls with no surface cracks.

Step 4 of 5

Boil sugar, water, and cardamom powder together in a wide pot to create light syrup.

Step 5 of 5

Drop chenna balls into boiling syrup, cover with a lid, and boil on medium-high heat for 15 minutes until doubled in size.