Into a sauce pan, pour 1 liter milk and add 3/4 cup fresh mango puree. Mix well.

Start heating the milk in medium flame. Keep stirring to mix the mango pulp as much as you can.

While the milk is about to boil, add lemon juice and mix. Keep mixing until the milk curdles and whey is thoroughly separated.

Keep a strainer lined with a fine cloth ready. Pour the curdled milk into the cloth and filter the whey water.

Bring the edges of the cloth together and tie tightly. Rinse the milk solids well twice or thrice. Now place a heavy object over the cloth or hang the cloth for 30 minutes.

After 30 minutes, take the soft chenna in a plate and knead well for 10 minutes. Fat will be release as you knead the paneer will become very soft and pliable. Once you are able to shape the chenna into balls, stop kneading.

Make 10-12 equal sized balls.

Add 4 cups water into heavy pan or pressure cooker. Add 1 3/4 cup sugar to it. Mix well and cook in medium flame. Once the sugar is dissolved and syrup starts boiling add cardamom powder and mix well. slide the prepared balls. Cover and cook for 5 minutes.

Open the pan and gently stir the rasgullas. The rasgullas will double in size. Cover and cook for 5-7 more minutes. Transfer the cooked rasgullas to bowl and add about a cup of sugar syrup. Chill thoroughly for 3-4 hours before serving.