Prepare the Dipping Syrup:

Combine 1.25 cups of sugar with 2.33 cups of water in a pan. Heat until the sugar dissolves completely, then set aside.

Make the Chenna:

Bring 1.0 litre of full-fat milk to a simmer, stirring regularly. Add the vinegar solution (2 tbsp vinegar mixed with 2 tbsp water) to curdle the milk. Once curdled, strain through a muslin cloth and rinse with cold water to remove vinegar taste.

Knead and Shape Chenna:

Knead the drained chenna on a flat surface until smooth. Incorporate 1 tsp refined flour to help bind. Divide and roll into smooth, crack-free balls.

Cooking the Rasgullas:

Boil 2 cups of sugar with 5 cups of water to make the cooking syrup. Introduce shaped chenna balls to the boiling syrup, adding 1/4 cup water mixed with 1 tbsp refined flour to ensure even cooking and prevent cracking. Cook covered for 10-12 minutes.

Soaking:

Transfer the cooked rasgullas to the previously prepared dipping syrup. Allow to soak and cool to room temperature or chill before serving.