Boil the milk and squeeze lemon juice in it. Using cloth and strainer drain excess water and wash the chena with freash water again. Let restfor 30minutes so that excess water is sucked by cloth.

Boil sugar and water in a vessel to make thin syrup. Now Knead the 'chenna' well for 10 minutes till it becomes soft and fluffy. Make small balls, put them in sugar syrup and close with lid for 10 minutes, untill they are cooked.

Now take sugar syrup in four bowls along with cooked rasgullas. add #termeric to one bowl to get yellow, add #rose syrup to get pink rasgullas, add #curasao syrup to get blue colour, add #termeric, rose and curasao little in forth bowl to get green colour. Let rasgullas be in colour syrup for 5minutes. And #retain few rasgullas white-as is only. COLORFUL RASGULLAS are ready. Decorate rasgullas with saffron stigmas, silver balls and pistas on them.