Take one litre milk and boil it.

Curdle milk with lemon juice

Now take the curdle milk in a big chalni and keep it running water to remove the sourness of lemon.

Now take muslin cloth and transfer the content from chalni to the muslin cloth

Squeeze the extra water and keep it a side for 1 hour.

Now your cheena is ready.After that take it out from the cloth and churn for 2-3 times and take it out on the plate.

Make three divisions and take 7-8 drops of food colours and mix them well respectively.

Make small cheena balls and keep them aside.

Now take a cooker or a pan and add 4 cups of water and boil. Now add 2 cup sugar and cook till sugar is dissolved and then add chena balls and ellachi powder to it.

Now cook for 5 minute...after that cover it with lid and agin cook for 5 min.

Your colourful benaglli rasgulle are ready to serve. keep them in fridge after cooling them.Take out from the fridge after1 hour

Your colourful benaglli rasgulle are ready to serve. keep them in fridge after cooling them.Take out from the fridge after1 hour and serve in bowls.