Boil Milk and once it starts boiling, add Lemon Juice.
Mix well till the whey separates.
Strain in a muslin cloth and hang it for 30 minutes till it dries up completely.
After 30 minutes, take the dough out of the Muslin cloth and knead it for 10 minutes.
Divide the dough into 12 parts and make oblong shape.
Boil sugar, Rose Essence and water and once the sugar dissolves and the water boils, add the oblong rasgullas to this water.
Keep boiling till the rasgullas inflate. Turn off the gas and let it cool down. Once cool, put it in the refrigerator for 2-3 hours till they chill completely.
Cut the Rasgullas horizontally into half.
Mix the grated khoya, Dry milk powder, cardamom powder, saffron strands, confectioner’s sugar, food color and kewra water.
Mix everything really well. Add Heavy Cream, 1 tsp a time and make it a little pasty.
Add the khoya mixture between the cut Rasgullas.
Add the Khoya mixture between the cut Rasgullas.
Close it with the other half. Immerse just the quarter of the stuffed Rasgulla in sugar syrup and Leave them in the refrigerator for 2-3 hours before serving.
Decorate with silver leaves and decorate with silver leaf and crushed pistachios with saffron. Serve chilled.