Take raw milk, boil it, allow it to cool and keep in refrigerator. Remove the malai layer formed otherwise the balls will not form.
Take the milk, boil it again and the add lemon juice.
When you see the milk curdling, switch off the flame.
Strain the chhena in a muslin cloth and soak it tightly so that all the water is removed.
Wash the chena in cold water properly. Leave the chhena in the muslin cloth for half an hour. Now take the chhena and mash it up for 5 min.
Add 3 tspn of milk powder and again mash it properly. The more it is mashed up, the better the rasgulla will be.
Now add 1 tspn of sooji and again mash it to make a hard dough.
Once it's done, make small balls of it.
Heat water in a pan/pressure cooker, add in the jaggery and let it dissolve. Allow it to boil for 1 min and then start adding the balls.
Cook them on high flame for 5 min and then check. The rasgulla will double in size.
Lower the flame, cook it for another 10 to 15 min so the syrup penetrates in well.
Switch off the flame. Allow it to cool. Don't transfer immediately or they may break. The gur rasgulla are ready to serve.