Ingredients 

For chenna  

• 1 lt cow's milk
• Juice of 1 medium sized lemon.

For rasgullas  

• 1 tsp refined flour
• 2 cups water
• 1 cup sugar
• 1 tsp rose essence

• Boil the milk and let it cool in room temperature. Skim the milk of the cream. 
• Again boil the milk and when it begins to boil add the lime juice and continue boiling until the whey separates out. 
• Cover the vessel for 15 mins. 
• Take a muslin cloth and strain the curdled milk. Lightly press to strain of the water. 
• Hang this for 1/2 hour and then place a heavy weight of say 5 kgs for about 1 hour. 
• The end product is the chenna. 
• Take the chenna on a dry surface and knead with hand for about 3 mins. 
• Then add refined flour and continue to knead for about 5 mins. 
• Meanwhile ,in a pressure cooker boiled sugar, essence and water to form a thin syrup. 
• Make small balls of the chenna mixture and place then in the cooker. 
• Cover and cook for 7 mins or until 2 whistles in medium flame.