- Bring the milk to boil. Once it starts boiling add lemon or vinegar or curd to the milk. Let it curdle. Strain the water using a clean muslin cloth. Squeeze out all the water. Note: if you have used lemon or vinegar to curdle then wash the chhena and squeeze all the water.
- Mix food color and cardomom to the chhena and knead it for 8-10 mins until a soft dough is made
- Roll out a 1/2" sheet from the dough. Cut out shapes of your choice. Set aside
- Prepare the sugar syrup. Mix the sugar and water and bring it to boil.
- Add the chhena cut outs into the boiling syrup. Let it boil for 2-3 min
- Take out the rasgulles. Squeeze them gently to remove the excess syrup.
- Make small cones from the banana leaves.
- Place the rasgullas into the banana leaves.
- Whisk the sour curd thoroughly.
- Pour over the rasgullas.
- Garnish with dry fruits and pomegranate.
