Boil milk nicely.Add fresh orange juice for curdling the milk. Sieve through a cloth and keep under anything heavy so that all water drains out.Take the orange chena in a plate and add 1/2tsp of sooji.

With help of your palm mash and knead to make it soft. Divide the chena in 10-15parts and make smooth balls.

Add sugar and water in a pressure cooker. Add 1/2 cup fresh orange juice, orange rinds and few strands of kesar. Let it boil.

When it starts boiling, add the balls to it. Close the cooker with a lid and let it whistle once. After one whistle reduce the flame and cook for 5-7 minutes.

Cool the cooker under water. Open the lid and take out the rasgulla in a bowl. If the syrup is too thin boil it againfor few seconds. Add the rasugulla in the syrup and let it cool. Serve it chilled or at room temperature.