1. Line a strainer with cheesecloth and set the strainer over a bowl. Have on hand a pressure cooker.

2. heat, heat the milk, stirring, just until it bubbles at the edges. then switch off the flame.

In a bowl, the lemon juiceAdd the lemon mixture to the milk. Within 3 to 4 seconds, it will start coagulating. Pour the milk curds into the strainer, letting the whey collect in the bowl by a cotton handkerchief,

Pour the remaining water over the curds to wash them well. Gather the four corners of the cheesecloth in your hand and squeeze the cloth firmly to remove the excess whey, letting the whey drop into the bowl. Add a little water here to drain the smell and taste of lemon, hang it for 5 minutes.

Transfer the curds to another bowl. With the palm of your hands, knead the paneer for 6 to 7 minutes, or until the mixture is smooth and the consistency of moist dough.

Take a small portion of it and roll into small balls working between your palm. Make sure your balls are smooth and firm.

You should be able to make 8-9 balls, depending on the size of balls.

Meanwhile, in a pressure cooker add jaggery,s sugar, Cardamom Powder and water. Over a medium-high heat, start boiling.

When it starts boiling, add paneer balls slowly and close it.

After you hear the first whistle, turn down the temperature to the medium setting and keep it there for 8 minutes.

Take it aside for 5 minutes. Do not open the lid. Open the lid and take the rasgullas out in a bowl with a slotted spoon.

Pour the syrup on top of it. Garnish it with saffron and pistachios.

You can serve them warm, but it is advised to let them sit in the jagerry syrup for at least 6 to 8 hours in a refrigerator before serving.

Happy cooking