In a vessel boil milk and stir it.Then pour lemon juice and stir on low to medium flame.
Now drain the milk using a cloth to squeeze off the water completely.
Keep it aside for 1 hour to retain moisture.
Now mash the paneer for 5 minutes to give out smooth texture.
Prepare small ball sized paneer and keep aside using a cover.
In another vessel take sugar, water and cardamom. Stir and dissolve the sugar completely.
Now boil the water for 5 minutes.
Put in the rolled balls into boiling sugar water.
Cover and boil for 10 minutes until rasgulla doubles in size.
Now drop in the ice-cold water immediately to prevent from shrinking.
Once cooled down completely serve it as it is.
