Prepare the Chenna:

- In a large pot, bring the milk to a boil.

- Once boiling, reduce the heat and add lemon juice or vinegar gradually while stirring gently.

- The milk will curdle, separating into curds (chenna) and whey (greenish water).

- Turn off the heat once all the milk has curdled.

- Line a sieve or colander with a cheesecloth or muslin cloth and strain the curdled milk.

- Rinse the chenna under cold water to remove any trace of lemon juice or vinegar taste.

- Tie the cloth with chenna and hang it for 30 minutes to drain excess water.

Prepare the Sugar Syrup:

- In a wide pan, combine sugar, water, and fresh strawberry puree.

- Bring to a boil until the sugar completely dissolves.

- Add BOS Natural Red Color and rose water (if using) to the syrup.

- Reduce the heat and let the syrup simmer while you prepare the rasgulla.

Make the Rasgulla:

- After 30 minutes, untie the chenna and knead it well until smooth and soft (about 8-10 minutes).

- Divide the kneaded chenna into small lemon-sized balls and gently flatten them slightly.

Cook the Rasgulla:

- Gently slide the chenna balls into the simmering strawberry syrup.

- Cover and cook on medium heat for 15 minutes without uncovering or stirring in between.

- The rasgullas will puff up and increase in size.

Serve:

- Let the rasgullas cool in the syrup for 1-2 hours.

- Garnish with saffron strands if desired.

- Serve chilled or at room temperature.