Pour the milk into a pot and bring it to a boil over medium heat. Once it boils, reduce the heat to low. Mix 2 tablespoons of water with the lemon juice, then add it to the milk while stirring continuously. When the milk curdles completely, turn off the heat.

Strain the curds through a muslin cloth to remove all the whey. Mash the paneer well, then shape it into small balls.

In a separate pot, combine the sugar and water and bring to a boil. Once boiling, add all the paneer balls. Cover and cook over medium heat in the syrup for 7-8 minutes, then uncover and cook for another 7-8 minutes. Turn off the heat.

Let the rasgullas cool completely. Your rasgullas are now ready to eat.