Boil milk, remove from the flame and add 1/4 cup water. Slowly add lemon juice and keep stirring milk gently.
Strain it with a cheese cloth. Wash it with cold water 3-4 times. Remove the water from it.
Put this chena in the mixie and grind it for 1 minute at medium speed. Mix corn flour with this.
Prepare a soft dough and make 12 small ball out of it, ensuring there are no cracks
Put water and sugar in a cooker and heat it until it boils on full flame. Add the cheese (chena) balls in it one by one. Wait for 1 minute.
Place the lid on the cooker and wait for first whistle. Lower the flame to minimum and let it simmer for 5 minutes.
Remove from the flame. Wait until pressure releases. Sponge Rasgulle are ready. Cool and enjoy!
