To begin making the Bengali Rasgulla, first mix curd, and lemon juice together in a bowl. Bring the milk to a roaring boil; when it starts to foam and rise, reduce the flame to medium and add curd-lemon juice mix and give it a stir. The milk will begin to curdle and get separated from the whey. When all the milk is curdled and only a clear whey remains, turn off the heat.

The curdled milk is the cottage cheese, allow the milk to rest in the whey water for a few minutes. Spread a muslin cloth/cheese cloth (Make sure it's big enough to get tied up) and drain the curdled milk. Now bring the edges of the cloth together and immerse it (up and down process) in a bowl filled with ice cubes and cold water. Slightly rub the bag so that it releases the lemon juice flavor and bring the curdled milk together to a ball. Squeeze the water well and tie the bag.

Now on a flat plate, first place the sack, then a tawa or plate, and finally some heavyweight. This helps to squeeze all excess water. Let it sit for 1 hour without any disturbance, until you see a lot of whey is released. Remove the paneer from the muslin cloth and place it on a flat surface. Scramble and knead using your palm for 10 minutes. You can feel the paneer getting soft. Make them into equal-sized balls by rolling in your hand, making sure there are no cracks on the ball surface.

In a pressure cooker (wide enough) boil sugar and water. When bubbles starts to form, add Cardamom powder, clove and paneer balls (one by one) slowly. Cover the cooker and pressure cook for 1 whistle.
After a whistle, reduce the flame to low and let it simmer for another 5 minutes. Turn off the heat and allow the pressure come down.

Once the pressure is completely released, open the cooker. You will notice the Rosogolla are doubled in their size. Replace the rasgullas carefully to another bowl, cool down completely. Refrigerate for 2 hours minimum before serving.