Heat milk in a heavy bottom pan. When it starts to boil remove from heat. Add lemon juice. Stir continuously to curdle the milk completely.

Wash the cheese under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of lemon.

Squeeze the cloth well to drain all the water from cottage cheese.Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for few mins.

Take out the cottage cheese on a large plate. Add saffron and mango puree as required.

Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. It's for spongy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.

Make small balls. These will become double. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

Make round ball using your both palm. Make all the balls.. In a large and broad pan heat 1tabke spoon of jaggery and 1 cup water.

In a large and broad pan heat 1tablespoon of jaggery and 1 cup water.When jaggery is dissolved and it starts to a rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

Cover and cook on medium high heat for 10 minutes.After 10 minutes switch off the heat. Keep it covered for an hours or until completely cool down.

In a blender add 1/2cup milk and mango puree. Blend well untill smooth. Place a shot glass and add mango smoothie. Place rasgulla and add few mango chunks.

You can keep these in refrigerator for 5 – 6 days.Serve chilled or at room temperature.