1: Boil the raw milk until it comes to a boil.
2: Add white vinegar to the boiling milk and stir until it curdles.
3: Strain the curds using a muslin cloth to separate the chenna from the whey.
4: Rinse the chenna under cold water to remove the vinegar taste.
5: Squeeze excess water out of the chenna, and then knead it for about 5-7 minutes.
6: Form small balls from the kneaded chenna.
7: In a pot, bring water and sugar to a boil to prepare the sugar syrup.
8: Add the cardamom to the syrup for flavor.
9: Gently add the chenna balls to the boiling syrup and cook for about 15-20 minutes.
10: Once cooked, let the rasgullas sit in the syrup and serve chilled.
