Heat full fat milk in a heavy bottom pan
Once the milk comes to a boil, switch off the flame and add 1/2 cup of water to bring down the temperature a bit
Mix in lemon juice or vinegar till the milk curdles
Drain the curdled milk using a muslin cloth. You are now left with what is known as "chena" or "paneer"
Squeeze the muslin cloth to remove all the water from the chena
Weigh the chena , keep 20 grams per person
Mash the chena with your hands for a long time or rub it on the plate to make it soft and smooth
The more you rub the softer it gets
Make small balls from the chena after the mashing is done
Boil water add cardamom , and stevia When you get the syrup of your preferred consistency, drop in the panner balls and let them soak
Let it boil till you see Rasgullas swell then switch off