Boil milk in a heavy bottom pan.

Once the milk comes to a roaring boil. reduce the heat to medium and add lemon juice.

Stir until the milk starts to curdle. We are looking for the stage when whey water and paneer/chenna gets separated in the milk. Turn off the heat.

Line a broad colander with muslin or cheese cloth.

Strain the paneer over the cheese cloth and wash it with the water to remove lemon pits.

Now tie the paneer tightly in the muslin cloth and hook it at some high point to drain excess water from it. Usually kitchen sink tap is the ideal spot for the purpose. Set aside for 30 minutes to 1 hour.

To make gulab jamun, combine together chenna, milk powder, flour, cardamom powder and baking powder in a mixing bowl.

Combine all the ingredients and knead to form a smooth dough. Set aside covered for 30 minutes.

For the sugar syrup, boil the sugar, water and cardamom pods in a heavy bottomed sauce pan, and stir continuously till it becomes sticky of once string consistency.

Once done, take it off the heat and keep aside.

Next, shape the paneer dough into round lemon sized balls. While doing this, place a raisin inside each one of them.

Preheat the ghee for deep frying. Add a few paneer balls at a time and deep fry Gulab Jamun in hot oil for a few minutes on medium heat turning them over so that they are lightly browned on both sides.

Once all the jamuns are done, transfer them to a plate lined with an oil absorbent paper.

Finally, add the Gulab Jamun to the warm sugar syrup. Allow them to rest for about 2 hours in the syrup to absorb all the flavour of the sugar syrup.

Serve Paneer Gulab Jamun warm.