Let 500 ml milk come to boil. Put off the flame. Mix vinegar with 1 cup of milk and pour into milk make chhena. Put into cloth,wash with water and squize nicely.

Mash well. Add flour. Mash nicely.

Make small balls. In a bowl add 1.5 cups of sugar and 3 cups of water. When sugar will dissolve and water will start to boil add Chhena balls.

Make paste of mango and 3 tbsp sugar.

Boil 500 ml milk until thick. Add rasgulla to it. Boil for 2 minutes. Take 1/2 cup malai milk away to cool down and blend with mango paste and add to rasomalai. After cooling sprinkle some chopped casew nut and serve.