Mix all the ingredients well and adjust salt and lemon juice according to your taste.
Mix wheat flour, salt, carom seeds and onion seeds with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
Then roll out the parathas. Cook on hot tawa applying oil till both the sides are cooked and golden brown in colour.

Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.Mash the paneer well in order to get a smooth dough, divide the dough into 20 equal size balls, roll these balls in between your palm to get the shape of a rasgulla.

Now take a pressure cooker, add sugar, water and the prepared chenna balls and steam it. Simmer the gas for 15 minutes after first whistle of the cooker. After a while open up the cooker and you will find your chenna balls double in size and floating on the syrup.
Add cardamon powder and here your Rasgullas are ready