Heat the whole milk in a pan and bring it to boil. Stir it at intervals to avoid the milk getting stuck to the pan.

Once the milk is boiled, add 2tbsp of lemon juice and switch off the flame and stir it well.

At this stage, you can see the milk has curdled and the whey water is separated.

Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water 2-3 times to remove the lemon flavour.

Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 30 minutes.

Make small balls according to your choice and keep it aside covered with a tissue paper to avoid drying. Heat a wide bottom pan with 3 cups of water and 1 cup of sugar.

Bring the sugar syrup to a boiling point, at this stage add the cardamom powder and Kewra water and stir well.

Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.

Reduce the heat a little bit and again boil them for another 10 minutes.

Now Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.

Rest the Rasgullas at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasgulla will be soft and juicy inside.