Make small balls according to your choice and keep it aside covered with a tissue paper to avoid drying. Heat a wide bottom pan with 3 cups of water and 1 cup of sugar.
Bring the sugar syrup to a boiling point, at this stage add the cardamom powder and Kewra water and stir well.
Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.
Reduce the heat a little bit and again boil them for another 10 minutes.
Now Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.
Rest the Rasgullas at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasgulla will be soft and juicy inside.
Enjoy tasty and soft, spongy Rasgullas with your family and friends.