Take a container and start boiling the milk and mango puree in it. Then, add curd and lemon juice to it and mix well. Once the mixture appears to be cooked, turn off the flame and allow it to cool down.

Strain the mixture in strainer and allow it to cool. To strain out the extra water from chena, place a heavy bowl on it and let it be there for about 10-15 minutes. If your paneer is not ready by this time, place it for another 10-15 minutes.

On the other hand, we will prepare the sugar syrup. Add sugar, water, and in the cooker and bring it to boil. Once cooked, turn off the flame. Your sugar syrup is now ready!

Now, after squeezing the water from the chena to form cottage cheese, knead the paneer to form a dough. Add maida to the dough. Knead it again. Add water to the dough to make soft and smooth balls out of it.

Now flatten the chena balls using your palms and place the mango cubes or pieces in it. Then, cover the chena balls from all sides and let the Rasgulla balls soak in sugar syrup for some time. Reserve about 2 tbsp of sugar syrup from the prepared syrup and keep it aside.