Boil Milk in a pan in medium flame. First add 1 tblsp of lemon juice and stir slowly. Then add the remaining lemon juice and stir again till milk curdles completely. Now you can see, milk solids floating on top and the whey water separates. Switch off flame. Take a thin cloth / muslin cloth and pour the curdled milk. Drain the whey water. Rinse the chenna very well to remove the tangy taste / smell of lemon. Place a heavy object over the chenna for 5 minutes, or squeeze the chenna with your hands to remove the water. Hang it for 30 minutes.
After 30 minutes open the cloth and you can see the crumbled chenna. Knead the chenna gently for 10 minutes until a very smooth dough. No milk granules should be seen. Divide the dough and roll into balls, either small or normal size (I made both bigger one and mini sized). If you are not able to shape the balls add little maida / sooji / corn flour. Roll it without any cracks, keep it covered. The size of a vessel plays an very important role to make the perfect rasagullas. Select a vessel that has enough space, as the rasagulla's gets doubled in size.
Add sugar and water in a vessel and melt the sugar. Bubbles will appear. Reserve two ladles of sugar syrup.
Drop the rasagulla's one by one carefully. Cover it with a lid immediately. Cook covered for 5 minutes, open the lid and just shake the vessel. Now pour the reserved sugar syrup. This step is to maintain the temperature of the sugar syrup and syrup should not go to string consistency. Cook covered for another 5 minutes. Now the rasagulla's gets doubled in size. Switch off flame, allow it to cool, don't cover it until it cools or else rasagulla's shrinks. Then add cardamom powder / kewra essence / rose essence to the sugar syrup and shake the vessel, I used rose essence.
Drop the rasagulla in a bowl of water. If it sinks to the bottom, its cooked.
Take a rasagulla and press it. If it bounce back to its original shape, then it is perfect.
Delicious yummy and spongy rasagulla recipe is ready. Serve it in bowl.