Boil the whole milk in a pan.
Once the milk comes to a rolling boil, slowly add the lemon juice to it.
:- You will see the milk start curdling up.
Once all the milk gets curdled and liquid appears as a light green color, turn the heat off.
Drain the curds to a colander lined with cheese cloth.
Tie the cloth from corners and place a weight on top and leave for 30 minutes.
After 30 minutes, place the paneer onto a dish and add 1 tsp sugar.
Knead the paneer well until it becomes soft and make lemon size balls out of it.
Press the balls little bit and make into a flat shape.
Meanwhile, boil 5 cups of water and add 1 cup of sugar.
Keep a 1/4 cup for later use.
Add the paneer balls and cook for 10 minutes until it becomes double in size.
Once they become double, place it onto a dish with the sugar syrup saved and allow to cool.
Once cooled, press little bit to drain excess syrup.
Boil half and half in a pan and add 2 cups of sugar.
Once it reaches boil, add the paneer balls into it along with the cardamom powder.
Turn off heat and allow to cool.
Place in a refrigerator and serve chilled.
:- If you want, add some sliced almonds as a garnish.