Boil 4 cups milk for 10 minutes.
Add 2 tbsp. lemon juice dissolved in 1 tbsp water.
Curdle milk and then leave to cool.
Strain through a cotton cloth to achieve paneer and then wash the paneer.
Knead paneer till it turns into a smooth dough by adding a tbsp of flour and make balls.
Boil 1.5 cups sugar with 4 cups water and some cardamom powder.
Add paneer balls and cook for 20 minutes.
Serve nice and cold.
Tip: These Rosogulla will stay for 15 days, in fact it will be better to make them up ahead for 3 days and keep till they absorb all the liquids and get soft.