1.Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally

Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.

Strain the mixture using a strainer and allow all the whey to drain out.

Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well.

Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.

Finally garnish it withrose petals.

Put in the fridge for 30 minutes and serve.