Pour 1 liter of whole milk into a pot and set it over low to medium heat. Stir occasionally to prevent scorching.

Once boiling, reduce heat and add 1-3 tablespoons of lemon juice. Stir gently until curdled.

Line a strainer with muslin cloth and pour in the curdled milk to separate chenna. Rinse and gently squeeze out moisture.

Transfer chenna to a clean surface, add 1 teaspoon of soji, and knead until smooth, about 5 minutes.

Divide kneaded chenna into small portions and roll into smooth balls, about marble size. Keep covered with a damp cloth.

In a large pot, combine 2 cups of sugar with 4 cups of water. Optionally, add a splash of milk to clarify syrup. Bring to a boil.

Gently slide the rasgulla balls into the boiling syrup, cover, and cook for about 10 minutes.

Once doubled in size, transfer to a bowl filled with reserved syrup. Add rose or kewra water for flavor.

Let soak in syrup for at least 30 minutes before serving. Serve warm or chilled.