Allow milk to boil and add vinegar to boiling milk. Keep stirring till milk curdles and greenish whey starts separating.

Switch off the heat and strain the curdled milk and wash it in some fresh water. Collect curdled milk or chhena in a muslin cloth and tie a knot.Keep some weight on it to remove excess water for approximately 10 to 15 minutes. Now mash it with hands till soft and homogeneous mixture.

Make small balls of mashed chhena.

Add sugar and water and prepare sugar syrup.When sugar syrup starts boiling add balls to it and cover with a lid.slow down the heat and let them cook for next 10 minutes on low heat.

Add cardamom powder and garnish with saffron strands and chopped dry fruits and serve chilled. Soft spongy Rasgulla is ready to relish