To prepare the aam panna, pressure cook the mangoes till soft. Add salt. Cool and peel them. Grind the pulp with 2 cup of water and sugar. Strain the juice through a strainer.

For chenna boil milk. Add 1/2cup of aam panna and stir until the milk solids separate from the whey. Switch off the flame. Pour the curdled milk into a cheesecloth already placed over a strainer. Squeeze out all the whey and hang the cloth for 35 minutes. After 35 mins, place the chenna on a plate.

Add 1 tsp sugar and 1tsp flour and knead to a smooth dough. Divide the dough into equal size balls.

For sugar syrup, boil 4 cups of water and 1cup of sugar, add green food colour and 2 cardamom pods

Add the rasgulla balls to the boiling syrup. Switch the flame to medium and cook covered for 25-30 minutes