In a deep pan, bring the milk to boil. Remember to stir it occasionally or else the milk will get burnt.
Once it starts boiling, reduce the heat and pour the lemon juice while stirring it constantly.
Within 3 to 4 seconds, the milk will curdle and you should see clear green water. At this time, turn off the heat completely.
Let it cool for a minute and then strain it through the cheesecloth.
Wash the collected cheese with cold tap water to remove the lemon flavor.
Tie the sides of the cheesecloth together tightly and hang it somewhere to drain the remaining water from the cheese. This should take
about an hour.
Take out the cheese from the cheesecloth and knead for about 10 minutes, or until it's smooth.
Make small balls out of the dough and keep it aside.
Now, add sugar with 4 cups of water in a pressure cooker and bring it to boil.
Add the small balls of dough in it and let it boil for around 4 minutes.
Cover the cooker with the lid and boil for another 3 minutes.
Once it's cooled completely, strain the balls and spread it in a kitchen towel.