Make milk from milk powder and keep it for boiling. { 2 cupS milk powder + 6 cups lukewarm water to make milk }
When milk is boiled, add vinegar and when it curdles switch off the gas.

Take the chenna (curdled milk) in sieve and open the tap so that the chenna cools down. Tie it in a muslin cloth for 2-3 hrs. “Don’t take out the water by pressing it with the hand”.
Divide paneer in three parts & keep while part separate in other two parts add kesariya food colour in 1 part & green in other part

Mash all the parts of paneer with palm and make balls.
Boil sugar and water { 1 cup sugar + 3 cup water } in three different pans while boiling add very little food colour in 2 different pan { in one put kesariya & other one green }on the gas

You need to add little food colour and saffron in chenna & little in sugar water while making kesariya rasgulla
Same in green colour you need to add little green food colour in chenna while making green rasgulla

Then add the paneer balls and cook for 10 min on high heat.
While making sugar syrup keep little water on the other gas for boiling. Sprinkle water on the sugar syrup when the rasgullas are boiling.

How to remove rasgullas after boiling?
1. Take little water in a bowl. Put one by one rasgulla with little syrup in the bowl & add little more syrup so that the rasgullas float on the syrup.
2. After cooling, add little rose water in white rasgulla and serve.
3. In kesariya sprinkle some saffron threads & rose water
4. In green add some kewda water