Divide the chenna dough into small equal-sized balls and roll them between your palms to make smooth, crack-free balls.
In a separate saucepan, mix sugar, water, cardamom pods and rose syrup. Bring it to a boil to make a sugar syrup.
Gently place the chenna balls into the boiling sugar syrup. Cover with a lid and let them cook on medium heat for about 15-20 minutes. The Rasgullas will double in size during cooking.
To test if the Rasgullas are ready, put one in a deep bowl with water and they should sink to the bottom & not float.
Remove from heat and let them cool to room temperature.
Refrigerate them and enjoyy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/gulab-rasgulla/