Making chenna for rasgulla:

Take milk in a pan and keep it to boil on a low to medium flame.

Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.

When the milk comes to a boil, then turn off the flame. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir. if the milk has not curdled completely, then add 1 tbsp more. keep the lemon juice handy with you.

Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. stir after adding the lemon juice. sometimes i have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. vinegar also can be added instead of lemon juice.

Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.

Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. this brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna.

Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking.

Place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes.

Making rasgulla balls:

After 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have too much moisture nor be too dry.

With the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead.

This kneading process is very important and also decides the texture of chenna. when you feel your palms becoming a bit greasy, it's time to stop. just a bit of greasiness is required.

Avoid kneading to an extent where the whole chenna becomes greasy. i kneaded for about 10 minutes as i have very light hands. so depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. note that the chenna should just begin to get greasy.

Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.

Prepare all small balls this way. 

Making sugar syrup for rasgulla:

In a pressure cooker (5L), take 2 cups sugar and 4 cups water.

Keep this pressure cooker on stove top and heat the sugar solution. stir so that the sugar dissolves.

Once the sugar solution becomes hot, slid the rasgullas gently into the sugar solution.

Cover immediately with a lid and let the rasgullas cook. keep the flame to a medium or medium high.

After the release of one whistle simmer the gas and cook for seven minutes then turn off the gas stove.

The balls will double in size after cooking.

When the pressure of cooker is fully released then remove the lid and let the rasgullas cool completely. Refregrate and chill rasgullas before serving.

Garnish with saffron threads.