Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.

Then switch of the flame, add the lemon juice and keep stirring gently till it curdles. Strain using a muslin cloth.

Now squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps.

Then divide the Paneer into three parts and one part add red colour, in another part add Green colour and third one is remain as it is.

Then make 5-6 balls of each colours.

Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely.

Put the paneer balls into the sugar water and steam for 7 to 8 minutes.

Switch off the flame and allow it to stand in the steamer for 30 minutes.
Your Tricolour Rasgulla is ready for serving.