In a container boil milk,once done keep it on medium flame and add lemon juice or vinegar

When the cheese is slightly cooled place it on a clean plat and using heel of the palms gently rub it in circular motion.

In a big vessel add 3 cup water,sugar and mix well until dissolved.Then add the chenna balls and cook 10to15 minutes.

After boiling around check the doneness of the rasgulla.switch off the flame allow it to cool down.

Boil 1 litres milk.lower the flame and let the milk reduce to half.

Add saffron,chopped dry fruits and sugar as per need.

Allow the mixture cool down.chill both the chenna balls and milk syrup.

Serve chilled with more dey fruits and garnish.