Use full cream/whole milk to make rasmalai and check that it is not UHT (Ultra High Temperature Pasteurized). . Low fat or fat free will not give good results.
Don’t squeeze the chena too hard, do leave little water,else it will become dry and resulting rasmalai balls will not be soft.
Proper kneading of chena is required, so that can make a smooth balls out of it.Your rasmalai balls should be smooth and crack free when you dip it in the milk.
Dont overcrowd the pan with chena balls,as it will double in size while cooking.
Always use 4:1 water to sugar ratio for prefect syrup consistency. The balls should not touch the bottom of the pan.