Boil the milk and continue boiling it, till it reduces it to half of its quantity.
Smoothen the chhena with the palm of your hands. Now pour the milkmaid into the reducing milk. Add in the chhena as well and continue stirring while the milk reduces.
Make sure to break all the lumps to form a smooth and thickened milk. Turn off the gas when the milk has the thick consistency similar to rabri.
Note that your thickened milk should have a rich and creamy color.
Take a baking dish, pour in half of the thickened milk at the base of the dish. Gently squeeze the rasgullas and arrange them on the baking dish on top of the milk. (Note to be gentle when squeezing the rasgullas.)
Then pour in the remaining thickened milk, so that the heads of the rasgullas are popping out a bit.
Preheat the oven at 200°C. Place the dish in the oven and bake for around 40-50 minutes or till the crust is golden brown in colour. (Convection mode at 200°C)
Once they are cooked, let them cool a bit.