Rasgulla breaks because of moisture in chenna. For making rasgulla,
chena (curdled milk) should be moist but not too much. It should not
have any whey and also it should not be too dry. If there is moisture in
chena then your rasgullas will break while cooking, or if it too dry
then the rasgulla will turn chewy, hard and also flatten after
cooling.
Recommended Next Step: To get answers to all your questions about this recipe, such as cooking method, tips and tricks, and best ways to serve it, go to "Rasgulla Recipe - How To Make Soft and Spongy Rasgulla"