1.Firstly, in a large vessel get 1 lit of milk to boil and in that add 2 tablespoons lemon juice with a continuous stiring. Stir until the milk curdles keeping the flame on low medium.

2.Drain the curdled milk over a cotton cloth and use the left over milk to knead the dough. Rinse of the curdled milk with a fresh water to remove the sourness of lemon juice.

3.Squeeze of water completely. Do not squeeze the moisture from the paneer.

4.After 1 hour start to mesh the paneer for 5 minutes. Mash it till it becomes smooth without leaving any grains of paneer.

5.Now prepare the small ball sized paneer and keep aside. Then in a large vessel take 400gm sugar and 5 cup water and 3 pod cardamom.

6.Stir And dissolve sugar completely. Now boil the water for 5 minutes. Dropped in the rolled paneer balls one by one into a sugar water.

7.Cover and boil for 10 minutes. Till the Rasgulla becomes double in size. Now add ice cold water immediately to prevent shrinking in size.

8.Finally served it in a bowl with a sugar water and enjoy it with your friends and family.