Boil the milk for 1 minute and switch off the gas. Remove the saucepan from heat, wait for one minute to cool. Add lemon juice and curdle the milk. Put cloth on the strainer and strain the chhana (cottage cheese). Wash the chhena properly so that sourness of the lemon juice was gone. Hang for 30 minutes.

Remove chhena from the cloth and smash by hand for 8-10 minutes. Chhena should be smooth. Add one tbsp sugar powder, mix well and make small balls.

Take a cooker, add 2 tbsp sugar and one tbsp water. Make it caramel. When it is amber colour,add one cup of water and boil it. Water become caramel colour. Now add 1 cup of sugar and 3 cups water. Bring it to boil and dissolve the sugar. Now add chhena boll one by one and cover the cooker with glass lid. First 5 minutes gas should be on high heat after that medium heat for 15 -20 minutes.

Keep the rosogolla into the syrup for 6-7 hours. SALEPUR RASGOLLA is ready to serve