* Pour the milk in a heavy bottomed pan and bring it to boil.
* When it starts to boiling add lemon juice and stir continuously untill the milk curdle.
* Pour this in a cloth and drain the water.
* Wash the paneer with cold running water to remove the lemon juice flavour.
* Then squeeze the cloth with your hands to remove the excess of water from the paneer.
* Put a knot around the paneer cloth and hang the paneer for 1 hour.
* Make sure that there must not be any water remaining.
* When the water completely drained then remove the paneer from the cloth and place in a bowl.
* Then knead it to make a smooth and soft dough.
* Now divide the dough into small lemon size balls and keep aside.
* Make sure that there is no crackes in the balls.
* Take a pressure cooker and heat on medium high heat.
* Mix the sugar, water and few saffron strands in a pressure cooker and bring it to boil.
* Add the paneer balls and close with a lid.
* Make sure that the cooker is large enough to accomodate the rasgullas.
* Because the rasagullas will expand about double the size while cooking in the sugar syrup.
* When the first whistle comes then reduse the flame to medium low and cook for another 5-7 mins.
* Remove from flame and allow it to cool for sometime.
* Now transfer the rasgullas in a bowl and add rose essence.
* Then refrigerate for few hours before serving.
* Finally easy and tasty bengali kesar rasgulla is ready.
* Serve the chilled rasgullas and enjoy the taste.