Boil milk in hard-bottomed vessel .
When milk reaches boiling point, slowly add lemon juice and keep stirring continously.
Milk will start curdling and whey separates. Add some ice-cubes and switch off gas.
Once ice melts completely , pour curdled milk onto cheesecloth or muslin cloth and drain completely.
Squeeze out water and wash under cold water to get rid off citrus flavor.
Hang it for 30 minutes.
After 30 minutes, remove ready chenna or paneer onto a plate and knead it well for about 7-8 mintues till it becomes soft, smooth.
Take some portion of chenna and flatten it on your palm.
Place sugar candy in the middle of chenna and roll to make a tiny balls. Make sure there are no cracks.
Combine water and cardamom seeds in apan and bring it to a boil.
Once it starts boiling add sugar and mix well.
Once sugar is dissolved completely gently add rasgullas and cover and cook for 10-15 minutes.
Rasgullas will be doubled in size.
Add drops of edible yellow color and mix.
In a bowl combine khoya, powdered sugar, cardamom powder and pink color and mix it well.
Gently press rasgullas and cut them into halves.
Now fill rasgullas with pink khoya mixture and garnish it with pistachio and edible pearls.