Boil the milk in a heavy bottom vessel. When its boiled add lemon juice and cover the milk.

After few mins, milk is fully curdled. Strain the milk in a muslin cloth. And hung the paneer in a muslin cloth for half an hour. Now we get soft paneer.

Mash the paneer very well now we make a soft and smooth dough.
Divide the dough in 20 equal size balls. Roll each balls between your palms.

Turn off the flame.The rasgulla should be floating on the syrup and its size should be double.