Over medium heat, in a pot add milk and bring it to boil.
When milk becomes frothy and foaming up. Switch off the heat.
Add lemon juice immediately and stir continously until milk curdles and gets whey water gets separated. Add more lemon juice if needed.
Over the colander, place a cheese close and pour the curdled milk gently.
Now pour 2 cups of water over the colander, to remove the traces of lemon juice.
Cover with a lid and allow the whey water to drip for 30 minutes.
Then squeeze with hand to remove excess whey water as much as possible.
To make the rasgulla balls
To the blender jar, add the milk crumbles and pulse to make smooth silky textured milk.
Transfer to a plate. And knead well to make like a thick dough.
Make small sized balls of 1-inch diameter roughly. Set aside.
For sugar syrup
In a wide pot, add water and sugar. Bring it to boil.
Allow it to boil for 3 minutes in high flame.
Then add the paneer balls and cover with a lid. The rasgulla will double its size once cooked, make sure the pot is wide to hold all the cooked rasgullas.
Over medium heat, allow it to cook for 15 minutes.
The paneer balls become double its size.
Serve Rasgulla warm or chilled.
Make sure the paneer is moist but without water. It gets doubled when cooked, so make the balls half in size while preparing.Any cracks in the balls will get breaks while cooking, so make balls smooth.Do not crowd the pan, otherwise the rasgulla tends to fall apart.