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.