Let milk boil. Then add curd to milk to make chena. Squize chena into cloth to drain water. Mash chena adding 1/2 tsp sugar and semolina for 5 minutes. Add 2 tbsp mango pulp. Again mash for 2 minutes. Keep aside.

Add 2 cups of sugar and 4.5 cups of water to pan. In medium flame let sugar dissolve. Add 2 tbsp mango pulp. Let the syrup come to boil. Make small chhena balls.

When syrup will start boilling add chena balls to it. Covering with lid boil in medium flame for 10 minutes and then flip rasogolla and without cover boil for 10 minutes. Then keep rasogolla aside.

Let the syrup boil in high flame for 10 minutes. Add rest of mango pulp and let it thick

Put off the flame. Add rasogolla. Stir the bowl to cover up rasogolla with syrup.

Keep aside for 5 hours. Then serve.