Ingredients 
Full Fat Milk 2 Lts
Lemon Juice 2 tbsp
Fine Semolina 1 tsp
Elachi 2
Sugar 1.5 Cups
water 3 cups
For Stuffing
1/4 cup Milk
1/2 cup milk powder
2 tbsp Choco Spread (I used Luvit)
2 tbsp Cream
1 tsp Ghee
Nuts for Garnish
Method
- Boil milk in deep bottom vessel stirring occasionally. Add 2 tbsp lemon juice and stir well. Switch off. Stir until the milk curdles completely.
- Immediately drain the curdled milk into a cotton muslin cloth. Pour a cup of water and clean the chenna to remove the smell of vinegar. Squeeze excess water
- Tie and hang cloth containing chenna for 30 minutes. or till all the water drains off completely.
- Knead the chenna for 8 minutes. Add semolina
- Knead until it is mixed thoroughly and chenna is smooth
- Make small oval balls from the dough and keep it aside.
- Heat Sugar and water in a deep bottom vessel. Stir until sugar dissolves completely
- Drop prepared rasgulla into the sugar syrup
- Cover and boil for 15 minutes, the balls will have doubled in size.
- Keep it aside until it cools completely
- Heat ghee in a pan and add milk. Mix well
- Add milk powder and cream, mix well
- Cook until milk starts thickening
- Now add, chocolate spread and mix well
- Cook and stir continuously till the mixture thickens and starts leaving sides of the pan
- Allow the mixture to cool completely
- Take cooked malai balls out of the sugar syrup. Make a slit in between without cutting them in half. Stuff them with prepared Chocolate stuffing gently
- press or garnish with some nuts and serve chilled
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