Take the milk in a heavy bottomed pan and bring boil and keep stirring

Once the milk comes to boil switch of the flame now start adding the lemon juice and keep stirring until the milk solids separates from the whey

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water and rinse the milk solids/paneer under water and squeeze out the water as much as possible.

Hang for 2-3 hrs until the water is completely drained out from the curdled milk

Take the paneer in a vessel,mash it well and knead for few minutes until they turn soft.

Make medium sized balls from the smooth dough, take care not to have any crack on the ball.

Boil the water in a pan, add sugar Cardamon powder and mango purée bring to boil

Add the paneer balls and cook for 20 mins on high flame and in the middle after 2-5 mins keep stirring slowly

After 20 mins your mango Rasgulla is ready take it out in a bowl and place in a fridge to cool for few hours so the paneer balls absorbs the syrup

Enjoy your chilled delicious mango Rasgulla garnishing with pistachios