Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.
Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Strain the mixture using a strainer and allow all the whey to drain out.
Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well.
Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse.
Divide the mixture into 7 equal portions and roll each portion into a ball and then stuff it with gulkand and chopped cashew nut mixture.
Finally garnish it with almonds, pistachios and rose petals.
Put in the fridge for 30 minutes and serve.
