First for making rasgulla boil 1 litre milk in a pan. Squeeze lemon juice in a bowl and add some water. Now pour it in the boiling milk. Stir continuously till it starts curdling. When curdled properly and u see greenish whey then switch off the flame and drain and strain the whey using a cotton cloth. Wash the chhena 2 time using water and squeeze it properly. Keep chhena for some time till becomes dry.

Boil 8 cups of water in another pan. Add 2 cups of sugar and Green cardamom.

Now transfer chhena into a plate and knead to make a dough. Make small balls and put it in the boiling water slowly. Cover it for 20-25mins. It will be doubled in size.

Then boil rest of the milk in a pan to make rabdi. Stir continuously. Add 1 cup sugar and 1/3 tsp turmeric powder. When it becomes thick switch off the flame.

Then bring out rasgulla one by one into another bowl. Pour rabdi over it. Garnish with dryfruits. Serve cool.