Heat the milk in a deep bottomed pot on medium heat stirring every few mins so that it doesn't stick to the bottom.

Line a strainer with a cheese/muslin cloth.

Once the milk comes to a boiling point add 2 tbsp of lemon juice.The milk should start to curdle.If it doesn't, add a little bit more lemon juice.Turn off the heat and let it sit for 5 mins.

Pour the milk through the cheese/muslin cloth.

Now gather the muslin cloth from the sides and rinse the chena under running water.This helps get rid of the taste of lemon.

Tie the ends of the muslin cloth and squeeze the excess water out and hang it for about 30 mins until all the liquid has drained out.

The chena shouldn't have too much moisture or be too dry.

Now transfer the chena on to a tray and start massaging (this is the most important step to get soft spongy dumplings) with your palms for about 10 mins until your palms start to become moist with the fat from the chena.

Alternatively you can blend the chena in your food processor for just one minute and continue massaging by hand for abt 6-7 mins until it releases oil.

Once it reaches that point start making small balls making sure there are no cracks in them.Keep the sizes small since they puff up while boiling.

Heat the sugar water solution in a large pot with enough space for the balls to double up and add rose water and saffron.Bring to a boil and cook for about 5 minutes on medium heat.

Drop the balls gently into the syrup while its still boiling and cover it with a lid.Lower the heat to your lowest setting and cook for about 15 mins until they're all puffed up (they double in size).

Let it cool and transfer the rasgullas into the fridge to chill.

Serve chilled garnished with a few saffron strands.