Boil the milk. Add the vinegar water mix to it and turn off the gas. The milk will curdle.
Now strain this curdled milk and wash it thoroughly to remove any smell.
Let the whey drain out for around 15-20 mins.
Now take this curdled milk/ chhena and rub it with the palm of your hands till smooth. When smooth it will release its fat.
Now make discs with this smoothened chhena and make a well in the centre. Place some gulkand on it and then seal the discs gently giving it the shape of paan.
Mix water and sugar in a pan and bring it to a rolling boil. Reduce the flame to low – medium. Add ½ crushed paan to this sugar syrup.
Now add the discs to the sugar syrup and let it cook uncovered for 10-15 mins.
To check whether the discs are done or not put one in normal filtered water. If the disc sinks it means its ready. If it floats on top it needs some more cooking.
When the discs are done put them in normal filtered water and let them cool down completely to room temperature.
Meanwhile boil 1 litre of cows milk and reduce it to half.
Now add the coarsely crushed paan to this milk.
Add condensed milk and keep on stirring till it becomes little thick.
Now add the prepared discs to the milk mixture and let it cook on slow flame for around 15 mins.
Let the paan rasmalai cool down at room temperature. Refrigerate and serve chilled.