Firstly in a thick bottomed pan add milk stir occasionally and get to a boil.

Add lemon juice stir well.

And drain the curdled milk into the hand kercheif.

Pour a cup of water to clean chenna.

Squeeze off excess water.

Hang for 30minutes or till water train off completely.

After 30 minutes start to knead the panner till smooth.

Make small balls of paneer and keep aside.

(For sugar syrup):- Take a pan or pressure cooker add water and sugar boil syrup for 10 minutes.

After that drop paneer balls into boiling sugar syrup.

Cover and boil for 15 minutes the paneer balls will have doubled in size.

Keep aside till it cool completely and then refrigerate.

Finally serve rasgulla chilled or at room temperature garnish with chopped or sliced pistachio.