I have no idea of the paneer in the US. The important thing in rasgulla making is that the paneer should be made of cow's milk, and the less rich in fat the better.

I have no idea of the paneer in the US. The important thing in rasgulla making is that the paneer should be made of cow's milk, and the less rich in fat the better.

I have no idea of the paneer in the US. The important thing in rasgulla making is that the paneer should be made of cow's milk, and the less rich in fat the better.

I have no idea of the paneer in the US. The important thing in rasgulla making is that the paneer should be made of cow's milk, and the less rich in fat the better.

I don't think there is a substitute for it, but you could look for and essence, or see if you can find dried ones in some shop that keeps dried herbs etc. A few drops of lemon may 'suggest' the flavour but not really a substitute.