Take a heavy bottomed vessel, add milk and mango puree,mix it well,make sure there are no lumps
Bring it to boil and keep stirring to avoid burning of milk
Once the milk comes to boil,simmer the gas,start adding the lemon juice and keep stirring (if required, add more lemon juice)cook for few seconds until the milk solids get separates from the whey water. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water as much as possible
Now hang the cloth covered chena or paneer tap for 15 minutes.Then remove it from tap and place a heavy weight on it for another 15 minutes. It will help to squeeze more water from chena or paneer or cheese.
After 30 minutes,remove the cheese cloth from chena or paneer
The chena should not have too much moisture or no be too dry.
Add 1 tsp sooji or rava,adding sooji helps to bind the mixture.
First mix the sooji with chena or paneer or cheese and knead.
With the heels of your palms mash the chena or paneer or cheese and knead
Keep on collecting the chena from sides and continue to mash and knead.
The kneading process is very important and it decides the texture of rasgullas
Now take small portion of chena or paneer and roll them between your palms to a smooth round balls
Prepare all balls.
Cover all chena balls with moist muslin or kitchen towel and keep aside
Method of making sugar syrup
In a large pan,take all the ingredients of sugar syrup,bring it to boil
You have to use a large vessel so that there is enough space for rasgullas to cook and double in size.
Mix and continues stir the sugar syrup,until it will be dissolved
When the sugar syrup will start boiling, drop chena or paneer balls gently to the sugar syrup
Drop balla according to the size of pan
Rasgullas need more space to be cooked
Cover the vessel with lid. Cook 35 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure rasgullas are being cooked and puffed
Turn off the gas, transfer the rasgullas into a serving bowl.