Easy-to-make rasmalais (or hiding the milk)

Recently, my daughter has reduced her milk intake, partly due to the fact that she no longer gets the bottle. I have in turn been tossing and turning to try and figure out how I can make her drink more milk albeit in a different form. To make it worse, she's got another bout of cold and her appetite is down. This also means that she will eat in installments, which means I have to double my efforts to feed her. So I crossed my fingers and prepared this milky snack for her. Rasmalais are easier to make than gulab jamuns and far more healthier.

Rasmalai (makes four small rasmalais)

Ingredients:
2 cups of milk
Juice of half a lemon or a 1/4 teaspoon of vinegar
1 tablespoon of milk masala (I used MTR's badam mix, which has sugar in it)
2 teaspoons of sugar
2 cups of water
A pinch of flour

Method:
Bring 1 cup of milk to boil and add the lemon juice or vinegar to it. The milk will break down into fats and whey. Drain out the liquid with a muslin cloth so that you just have just the paneer left in the muslin cloth. Transfer the paneer to a small bowl, add a pinch of flour and knead well. Make four small balls with a smooth, crack-less surface. Bring 2 cups of water to boil in a saucepan after adding two teaspoons of sugar to it. Add the balls to the sugar-water, place a lid on the saucepan and let the cheeseballs cook for about 15 to 20 minutes. Let the cheeseballs cool and then squeeze out the water.
Add the flavored milk powder to the second glass of milk and warm the mixture. Drop the cheeseballs in the mixture. Let it soak in the flavors and then place the rasmalais in the fridge. Serve them to your little one slightly cool, if not chill.