– Boil 1 litre of milk in a milk pan.
– Add 2 tsp of lemon juice with1 tsp of water into the boiling milk and simmer it.
– Keep on stirring the milk until the whey water and the milk comes separate.
– Drain the whey water and keep it aside for the sugar syrup.
– Wash the curdled milk completely to remove the lemon flavour and drain it in a muslin cloth for 30 mins.
– Paneer is now ready.
– Knead it to a soft dough and make small balls out of it.
– Boil 4 cups of water, add 1 1/2 cups of sugar and cardamom powder to it.
– Once the syrup boils, add the balls into it and simmer for 3 mins.
– Add grated almonds and pistachios to it and boil for 10 mins in medium flame.
– Stir occasionally and the rasgulla should have doubled in size.