Cooking Mode: Rasgulla

Step 1 of 6

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

Step 2 of 6

Knead fresh chenna dough smoothly with palms for 10 minutes until soft and oil releases.

Step 3 of 6

Shape kneaded chenna into small smooth balls with no cracks.

Step 4 of 6

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

Step 5 of 6

Drop chenna balls into boiling syrup, cover tightly, and boil on medium heat for 15 minutes.

Step 6 of 6

Cool down before serving.