Raw/fresh Milk 1 litre
White vinegar 2 tbsp
sugar 1 cup
water 5 cups
Kewra water 2 tbsp
Bring milk to a boil. Take 1 cup water and 2 table spoon vinegar and mixed it. Pour it into the milk and turn off the heat.
Take muslin cloth or chesse hanging cloth to separate the chesse and water. Hang it to let drip for an hour.
Knead until it's gather all together to make a soft and smooth dough. It should be no lumps.
Use a deep pan. Take sugar and water. Kewra water and cardamom. Bring it to a boil.
Thin syrup is ready for rasgulla.
Cut it into 12 equal parts. Make it round ping pong smooth ball. Add this ball into boiling sugar syrup. And cover it by lead. Boil it in high heat for 5 minutes.
Shake it or take off by spoon and again cover it for 5 minutes into medium to high heat. After 5 minutes turn off the heat. Let it cool for 4-5 hours in the refrigerator.
Then serve it with syrup .