Bring Milk to a rolling boil on on a high heat at first and then add about 2-3 teaspoons of Lemon juice. The Milk will start curdling. At this point, start stirring for a minute or two before switching off the gas. Wait for a minute or two more before straining it in a muslin cloth or a clean cotton kitchen towel.

Pour some cold water or normal drinking water on it to basically remove any traces of Lemon juice. Do not throw the Whey that's collected. Use it for kneading the dough or in Curries and Gravies.

Wrap it up tightly and either hang it onto a kitchen tap or better still place any weight on it for about half an hour or so. This is done to remove any excess whey from the Paneer.

After 30 minutes, spread it on the kitchen counter and start kneading it until it is a smooth dough. Knead it for about a few minutes. It takes about 5-6 minutes in all. Divide it into equal sized balls. After that, grease your palms and start shaping each ball into a round shape. See to it that it's a smooth and crack free ball.

Meanwhile bring to boil water and Sugar on a high heat. Also add 2-3 crushed Cardamoms to it. Now add the balls one by one taking care not to over crowd them. Cover with a lid and simmer on a medium high heat for the next 10-12 minutes. Likewise you can also pressure cook them. It is also a great way to prepare them effortlessly and efficiently.

Delectable and lipsmacking Rasgullas are ready. Serve them either warm or cold well garnished with lots of Pistachio slivers. Enjoy!