In a heavy bottom pan, bring milk to a boil while regularly stirring. Do not let the milk stick to the bottom by regularly stirring with a ladle.

Once the milk comes to a boil reduce the flame and add diluted vinegar or the coagulant of your choice. If using raw milk, turn off the flame and wait for a minute or two before adding the coagulant.

Once you see that all the milk has coagulated, curdles have separated and clear hay is left behind, add 7-8 ice cubes, or use ice-cold water.

Strain the curdled milk on to a cheesecloth by placing it in a colander and collect the milk curdles or Chena.

Wash the Chena under the running water 2-3 times.

Remove the excess water from the Chena by squeezing and turning the cloth. Hang overnight and let gravity do the job or manually remove out all water from the Chena. Stop squeezing when water stops to appear on the cloth surface.

Take out the Chena on a clean countertop or a big plate. Knead using the palm of your hands in a forward motion. ( Eyeball the Chena in two parts and knead them separately. Once they both have become smooth and no graininess is left in the Chena combine it and knead together). It should take 3-4 minutes or longer depending on the texture of the Chena. So, always root for the texture and not the time of kneading. When you see that the Chena has started to become slightly greasy, immediately stop kneading.

Divide the dough into 16 equal pieces for medium-sized Rasgullas. Take a portion in hand and press between palms and then gently roll to form crack free ball. Repeat to make all Chena balls.

Prepare sugar syrup by adding 1 cup of sugar to 4 ¼ cups of water. Bring the sugar syrup to a boil and add Chena balls one by one while maintaining the boil in syrup.

Cover and boil in a consistently boiling syrup for 10 minutes.

Then, uncover and quickly flip the cooking Rasgullas using a spoon. Take care to be as gentle as possible while turning the Rasgullas. Make sure to maintain the syrup boil when the lid is open.

When done, keep covered. Open the lid when the syrup has considerably cooled down.

When the syrup reaches room temperature, remove the Rasgullas into a bowl and chill for 6 hours or overnight.

Serve chilled with little syrup.