| • | For chenna:
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| • | Take a pan and heat milk in it.
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| • | Bring it to a boil.
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| • | Remove it from the heat and add lemon juice.
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| • | Stir slowly and gently till white curd forms on the surface.
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| • | Wash chenna well under the cold running water.
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| • | Remove the water properly.
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| • | Now knead it to make soft dough.
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| • | Combine flour with it and knead again.
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| • | Make small balls from the dough, keep aside.
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| • | For sugar syrup combine sugar and water in a saucepan and boil them.
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| • | Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered.
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| • | Add rose essence to it.
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| • | Rasgulla are ready. |
