Boil milk in a thick pan when it is about to overflow switch off the stove add the lemon juice and stir till the solids separates.

Let it sit for 2-3 minutes then strain off the whey using a cotton or muslin cloth with a filter underneath.

Then wash the panner thoroughly in running water so that the tartness from lemon juice is gone.

Now squeeze the water well from the panner and make a knot and hang at a height for 20 minutes so that excess water will be drained.

Remove the panner mass from the cloth place it in a broad vessel to knead it with wrist till it becomes smooth.

In-between keep a broad thick pan or a thick pressure cooker with water and let it boil.

Make balls with all the panner without any cracks.

Now add the sugar to boiling water and when sugar is completely dissolved add the panner balls gently.

Add rose water and cardamom powder.

Now stir once and make the flame low close the lid and let cook for 15 minutes.

When you open the panner balls will have become rasagullas,doubled in size.

Switch off the flame when cool keep it in fridge or even warm and enjoy.

When warm add saffron and mix but its optional.