Bring the milk to a boil. Stir occasionally. When it comes to boil, turn off the heat. Wait for 1 minute.
Now put in the curd/ whey. Pour it little by little until the milk solids separate completely from the greenish water/ whey.
Collect the milk solids in a cotton cloth. Quickly put in the chilled water to stop more curdling. Hang it on a height and let it drop off more excess water.
Don't press it too much, else it will become hard and you can't make balls out of it.
To make the thick sugar syrup, add 2 cups of sugar with 2 cups of water and heat it.
When it comes to a boil, add 1 tbsp milk in the syrup. Let it boil for a few more minutes. After a while, impurities will be floating on the top. Remove it.
Bring it to boil again until you get 2 string consistency sugar syrup. Keep it in a bowl.
Kneading the cheese/ chenna is a very important step. Depending on the kneading process, the texture will be decided.
Now using the heel of the palm, start mashing and kneading the chena. Also add sooji/ maida to give it binding.
Continue the process until you can form a ball out of the dough and also your palm will become bit greasy.
Now you are done making a smooth dough. Make tiny balls out of them as after cooking they will be puffed up in double size.
To make a thin sugar syrup, add 1 and 1/2 cups of sugar and 7 cups of water in a large pan. Bring it to a boil.
To cook the cheese balls/rasgulla, when the water comes to a boil, put in the cheese balls.
Don't put too many balls in a batch. Give them space to swell up.
Cook for 5 minutes on a high heat, then 15 minutes on a low flame.
Every few minutes, move round the back of a spoon on the surface of the rasgulla and in the middle shake the spoon carefully. It will help the rasgullas to puff up.
The rasgullas will be ready within 30 minutes.
Once rasgullas are done, put them in thick sugar syrup.
Serve hot or cold anytime, anywhere.