Step 1
Boil the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent burning.
Step 2
Once the milk reaches a boil, turn off the heat and slowly add lemon juice, stirring gently until curds form.
Step 3
Strain the curdled milk using a muslin cloth to separate the chenna from whey. Rinse under cold water to remove lemon flavor.
Step 4
Squeeze out excess water and hang the chenna for 30 minutes to drain completely.
Step 5
Transfer the chenna to a flat surface and knead it for 10 minutes until it becomes smooth and pliable.
Step 6
Divide the chenna into equal portions and roll into smooth balls without cracks.
Step 7
In a large pot, bring water and sugar to a boil to make the syrup. Add cardamom powder and rose water.
Step 8
Gently drop the balls into boiling syrup, cover, and cook for 15 minutes. The rasgullas will double in size.
Step 9
Turn off the heat and let them cool slightly. Add ice cubes to stop cooking and help them firm up.
Step 10
Transfer the rasgullas along with syrup to a bowl and chill for at least 2 hours before serving.
