- Boil the milk,as the boil comes switch off the flame. After 30sec add diluted vinegar and keep stirring till the whey and chena gets separated from each other.
- Wash the chena 3 to 4 time with water to remove the sour flavour of vinegar. Squeeze the excess water and hung the chena tight in muslin cloth for half hour.
- Knead the chena for about 15 minutes Untill it becomes smooth and silky. * Make small balls out of it ..ensure that there should not be any cracks.
- *In a wide pot add orange juice,water,sugar and boil it .
- when it starts boiling add rasagulla ball one at a time.
- Boil the rasagulla in syrup with open lid for minute, then cover the pot with lid and boil rasagulla in syrup for 10 to 15 minutes on medium flame.
- Switch off the flame and it's ready garnish with some saffron to make it look even more tempting!
