First, bring the milk to a boil, then turn off the heat. Mix a little water with the lemon juice or vinegar, and slowly add it to the milk. Let it sit for a few minutes until the milk curdles and separates. Place a muslin cloth over a strainer set on a bowl, and pour the curdled milk through it to separate the chenna (paneer). Rinse the chenna with cold water to remove any lemon or vinegar flavor.

Press the chenna with a heavy object to remove excess water. Divide the chenna into three equal parts. Mix orange food coloring into one part, green food coloring into another, and leave the third part white.

Take each portion of chenna and knead it well with your palms until it becomes smooth and soft, like dough. Add the cornstarch or all-purpose flour and knead for another 5 minutes. Shape the mixture into small, smooth balls with no cracks.

For the syrup, add sugar and water to three separate pans. Once the syrup comes to a boil, reduce the heat. Place the colored chenna balls into their respective pans with syrup. Cover and cook on high heat for 5 minutes, gently swirling the pans 4-5 times. Continue cooking on high heat for 15 minutes, uncovering and stirring every 5 minutes.

After cooking, remove the rasgullas from the syrup and gently squeeze out the syrup. Place them in ice-cold water for 6-7 minutes to stop the cooking process and keep them soft and fluffy.

After 6-7 minutes, return the rasgullas to the warm syrup. Add rose water or kewra water, and let them soak in the syrup for 8-10 hours. Then refrigerate until chilled. Your tri-color rasgullas are ready. Serve chilled after 3-4 hours in the fridge.