In a big pan, boil milk and stir continuously.
After a boil, turn off the flame and add lemon juice and separate curdles.
When the milk is curdled completely, rest for 2minutes.
Place a Strainer in a large bowl, place a thin cloth on it and drain the curdled milk.
Rinse the chenna in normal water to remove the acidic flavour.
Tie the cloth, squeeze and remove excess water.
Hang the cloth somewhere to remove excess water for around 30minutes.
After the excess water is removed, transfer chenna in a large plate.
Mix corn flour well and rub/knead with palm for 5-10minutes.
Make small balls from the kneaded chenna.
Syrup- boil water with sugar in a big utensil, until the sugar melts.
After 2-3minutes of boil, add the balls one by one.
After the balls rise above, cover the utensil with a lid and boil for 5-8minutes.
Remove the lid and turn off the flame.
In a bowl full of cold water and ice, transfer only the rasgulla's.
After 2-3 minutes, squeeze the rasgulla's and place in a bowl.
Add the sugar syrup to the rasgulla's, garnish with saffron and serve.
Placing in ice water doesn't let the rasgulla's sink in.
