In a large saucepan, add milk 🥛, stirring occasionally, once the milk comes to a boil, pour lemon juice and stir well.

Stir until milk 🥛 curdles, keeping the flame on low to medium, don't boil milk once water is separate completely, drain the curdled milk 🥛 over a cloth lined with a colander, squeeze off the water 💦 completely, be careful as the curdled milk 🥛 is still very hot, rinse off the curdled milk with fresh water, to remove the sourness of lemon juice 🍋.

Squeeze off the water 💦 completely, don't over squeeze as it might lose it moisture, hang for 1 hr, making sure the water 💦 is drained completely, yet remain the moisture, after 1 hr start to mash the cottage cheese for 5 mins.

Mash cottage cheese till it turns to be smooth texture without any grains of cottage cheese, make small balls and keep aside, cover well and keep aside. In a large saucepan, add water & sugar stir and dissolve sugar completely, boil the light sugar syrup for 5-6 mins and drop in rolled cottage cheese balls one by one into boiling syrup.

Cover and boil for 10 mins or until double in size, remove and drop in ice cold water immediately to prevent from shrinking in size, mean while add rose extract 🌹 in light sugar syrup and mix well, remove syrup in serving dish and add' rasgulla ' balls squeeze little to remove cold water 💦,add one by one in the syrup.

Serve in lunch or dinner and enjoy chilled' rasgullas'.

Note: if you don't have rose extract, rose water, the substitute can be' kewra' water or 1/2 tsp cardamom powder and saffron strands.