For Rasgulla - Heat milk, make it hot, not boil. Then put off the gas and after a min add lime juice.

When the milk tears and cuddles, remove and strain it and keep aside for 1 hr till all water is drained out.

Meanwhile make chasni. Add pineapple essence and yellow food colour in the chasni. Now take a cooker, in that boil water, make small balls of Paneer and cover and cook for 3 mins without the whistle. Then after 3 mins transfer it in the Chasni. Cool it and refrigerate till chilled.

For cake - Sieve maida, baking powder and baking soda in a bowl. In another bowl take curd, oil and sugar powder. Mix well. Add pineapple essence and yellow food colour. Mix well with whisk. Now add the dry ingredients and milk slowly little by little and mix well.

Now in one baking tin, grease and bake it in an pre heated oven for 35-40 mins at 180°c.

Now take the cake, Cut it horizontally, sprinkle pineapple syrup 1 tsp, place pineapple slices and and half cut rasgulla.

Now place the other portion of cake over it. Take whipped cream add food colour and pineapple essence, mix well and apply over the cake fully.

Garnish with Rasgulla.