Boil milk and put vinegar. Milk curdled. Stained water. And squeeze the excess water from chenna by use muslin cloth. Keep 20-30 minutes.
Knead the chenna from 4-5 minutes. Add cornflour. Mix well.
Then make round balls from it.
Take a deep pan. Put 4 cups water and sugar. Make syrup.
Add kesar thread boiling. Put balls. Cover with lid and cook it high flame 4-5 minute then medium flame. And cook for other 10 minutes.
Add kevra assence. Cook 2 minutes.
Gas off. Cool down. Put in serving bowl.keep in a refrigerator for 5-6 hours.
Serve chilled Kesar kevra Rasgulle.
