Chhena Rasgulla

Ingredients - For 12 Rasgullas
1. 1 Ltr Milk
2. 2 tsp Corn Flour
3. 3 small cups sugar
4. 6 small cups water
5. 2 small size lemons

Recipe:
Boil the milk on high flame and keep stirring so that malai is not formed
After milk is boiled, let it cool down slightly for 3-4 mins
Add 4 tbsp lemon juice
Milk will start separating from Chhena
Once it is completely separated, drain out Chhena using a cotton muslin cloth, placed over a strainer
Squeeze the cloth to remove excess water from chhena
Wash the chhena once with water to remove lemon taste
Again squeeze and drain excess water
Hang this potli for 15-20 mins
Till then prepare for making chashni. Add 3 small cups of sugar to 6 small cups of water and keep it for boiling.
Now take out the Chhena and mash it with hands for about 10-15 mins
Now add 2 tsp corn Flour and mash it again for about 10 mins till you start getting a slightly chewy noise while mashing.
Make very small sized balls of this dough
Add these balls to hot boiling chashni.
Cover and cook on high flame for 15-20 mins
Keep checking after every 5 mins. If chashni consistency looks very thick, keep adding 1 spoon water at a time, but ensure that chashni keeps boiling throughout the process.
Now allow this to cool for 5 mins.
Keep them dipped in Chashni for 6-7 hours and then serve

Important Points:
Do not add lemon immediately in boiling milk.
Chhena needs to be properly mashed otherwise the rasgulla consistency will not be perfect.
Also, you may try dipping these balls after cooking in ice water for 4-5 mins and then again adding it to chashni (This is not tried, just a recommendation)