1 liter full-fat milk
2 tbsp lemon juice
4 cups water
1 cup sugar
1–2 tbsp rose water
Dried rose petals or fresh petals
Boil milk and add lemon juice to curdle. Once whey separates, strain using a cloth. Rinse chenna with cold water and hang for 30 minutes to remove water.
Knead chenna on a flat surface for 8-10 minutes until soft. Make small and smooth balls with it of your preferred sizes.
Boil 4 cups of water with 1 cup sugar. Add rose water and keep it boiling until slightly thick.
Drop the chenna balls into boiling syrup. Cover and cook for 15 minutes. When the ball sizes doubles, turn off the heat.
Remove from heat and let cool. Chill rasgullas for 2-3 hours and garnish with rose petals to serve.