Heat the milk in a pan.
Once the milk starts boiling, lower the flame. Pour the beaten curd and stir the milk. Once the milk starts curdling, remove the pan from oven.
Put it over a soft cotton cloth. Let all the water drain away. Now wash the chenna with cold water and squeeze out the excess water.
Place a heavy object on the cheena and keep the object for 30 minutes. After 30 minutes transfer the cheena in a plate.
Now grind the cheena in a mixer grinder for 1 minute or till smooth. Then transfer the cheena to a plate and make small sized balls by using the cheena.
Bring 6 cups of water to a boil with 2 cups of sugar. Stir until the sugar dissolve completely.
Add the balls to boiling syrup gently.
Cook coverd the balls on high flame for 4-5 minutes.
After 4-5 minutes cover the pan and cook the small rasgullas for another 15-20 minutes on medium flame.
Once the balls are cooked, let them cool down to room temperature.
Take out the cooled down rasmalai balls from the sugar syrup and squeeze the balls carefully as they are very soft and can break easily.
In a heavy bottom pan, boil another 1 litre of milk.
Once the milk comes to a boil, reduce the flame to medium and add milk powder. Continue to stir the milk.
When the milk become half in quantity, now add Hershey's chocolate syrup and cook for another 4-5 minutes on medium flame.
Transfer the balls to thickened milk.
Cook the rasmalai on high flame for about 3-4 minutes on high flame.
Now turn off the heat and transfer the rasmalai to a bowl and let it cool down to room temperature.
Chill in the refrigerator for 1 hour and garnish the rasmalai with dre