In a heavy-bottom pan, add milk, bring to boil and keep stirring. Add in the lemon juice and keep stirring it. The milk will separate. Turn off the heat.
Pour this into a muslin cloth over a filter and squeeze out all the whey. Clean milk solids under running water and squeeze out as much water.
Weigh it down with a stone to extract the water out completely. Once the water is out, place milk solids in a container knead for a few minutes.
Once you have a smooth dough, make medium sized balls and keep aside. In a pressure cooker, boil water, sugar, cardamom strawberry puree, chopped strawberries and bring to boil.
Add in all dough balls to syrup. Cover and cook for 3 whistles. Turn off the heat. Open and move rasgullas to a bowl and let it cool.
Once they are cooled, keep them in the refrigerator for an hour. Serve chilled with a garnish of sliced almonds..;