Rasagulla made easy!

Disclaimer: I am no expert in cooking...
Makes 30 medium sized rasagullas
For the Paneer:
1 litre milk
1 lemon
For rasagulla:
4 cups(1 cup= 250 ml) water
2 cups sugar
cardomom powder
saffron if available
Procedure:
Boil milk without adding water. When it is about to boil add the lemon juice. Stir well and wait till all the milk is curdled. Once this is done strain it and wash the paneer in cold water to remove the lemony flavor. Now transfer the panner to a clean cotton cloth and keeps something heavy on top of it to get rid of the excess water(Preferably a big pan filled with water). Keep aside for 3-4 hours.
After the paneer has hardened, take it and knead it well until you can small balls with the paneer. Make very small balls about the size of a blueberry and keep aside.
Add sugar to water and heat it in a pressure cooker. Add little cardamom powder and little saffron to it. Bring this mixture to a boil. Leave it on high flame for 5 mins. Add the paneer balls one by one. Cover the cooker with the lid and cook on low flame for 20 mins. You might want to put the weight but allow no whistle. Once it is done, take the rasagulla out, refrigerate and serve it cold.