For the Soft & Spongy Rasgullas: Take a pan & pour in the aforementioned milk

Stirring continuously, boil the milk & after one boil turn off the flame & let it cool down for a minute & then, add in the diluted lime juice with water while stirring & mixing the same, gently...keep it aside for about a minute again

This will help curdling the milk well enough resulting into a soft paneer (chhena), that we actually require to make our super soft and spongy Rasgullas

Take a deep bowl, strainer & cheese cloth to separate the chhena & it's whey water (which can very well be used to make flour dough for our normal chapatis or phulkas, or in gravy, etc.)

Wash the chhena well- at least 2/3 times to get rid of the lemon smells of at all any & then, gently tuck & tie all the four corners of the cheese cloth and pressing sufficiently well but not with too much pressures put in it to squeeze out the excess water as much is possible

Place it on a clean plate like that way or hang it up to a height for about half an hour’s time for the rest of the remaining water to be drained out naturally & organically without much physical pressure put into the same

Take it out of the cheese cloth and transfer onto a clean flat plate or on your clean & hygienic kitchen counter top to knead it well, with the help of your palms by marring & mashing it well enough, unto a super soft crack-free smooth dough is gotten by adding in the measured Maida portions in it

For the sugar syrup or chasni: Take a wide mouthed deep & big pan/vessel- add into it the aforementioned sugar & water & allow it to dissolve & well blended by putting it onto a medium-low flame by putting it's lid on it (you can add into it for it's flavour- the orange essence & 2/3 split green cardamoms, also add in the edible orange colour- since this is known as the Komola Bhog Rosogollas)

Now, getting back to shape the Rosogolla from the already prepared smooth and soft dough- Take a small portion from the dough to give it a round shape (remember it’ll be more than double the size of balls you’the prepare from the dough)

Add in the dough balls into the starkly boiling sugar syrup by keeping the heat absolutely on it's high flame & drop in the balls one by one

Now, boil the same for 2 mins on high flame without the lid/cover, for about 2 mins time & after that, put on the lid & allow it to boil for about 8 mins but after 5 mins. Need to check the same & softly with the back of the spoon flip onto it's other side & again cover it's lid and allow it to boil for the next 3 mins on the high flame

Checkout after 8 mins of boiling on high flame & with it's cover on...add into it about 1/4-1/2 Cup boiling hot water if the sugar syrup reduces in it's quantity

Now, without it's cover any further- boil for another 8 mins time more, in between gently flipping it's sides & adding in the hot water- if it's reduced, in the entire process of it's boiling/cooking process

Turn off the flame & let it cool down completely for about 2 hrs time, min. Serve it, when it’s completely cooled down and if you wanna have it simply chilled- then, refrigerate the same for about 2/3 hours time before relishing it absolutely CHILLED