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1.
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Bring milk to boil in a saucepan.
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Make sure to stir occasionally and make sure not to burn the milk.
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Mix lemon juice with 4 tablespoons of water and add it gradually to the boiling milk.
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Then the milk solid starts separating from the water.
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Continue to boil it for a minute or two.
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Then turn off the heat and drain it through a cheesecloth or a thin cotton cloth.
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The milk solid that is left is called paneer.
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Run some cold water on the paneer to wash away the lemon flavor.
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Now squeeze off as much water as you can.
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Just to check if your paneer is ready, take a small piece on your palm and rub it with you thumb for 3 to 4 times.
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Then you should be able to make a soft ball out of it.
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2.
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Knead the paneer for few minutes.
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Then pull off small pieces and make it into small balls.
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They increase in volume when cooked.
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So, make sure the balls are small in size.
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3.
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Put the remaining water and the sugar in a pressure cooker and bring it to boil, then add the paneer balls.
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Make sure there is enough space for the paneer balls to expand.
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Now close the lid without the whistle and cook for 8 minutes.
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Then switch off the heat.
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Open the lid and add cardomom powder.
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Refrigerate for 1 hour.
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Serve chilled.
