Rasgulla

Method

Bring the milk to a boil in a heavy-bottomed pan, then add lemon juice whilst stirring constantly until the milk curdles completely. Line a fine sieve with muslin cloth and pour the curdled milk through, then gather the cloth and hang it to drain for 30 minutes until a soft chena (cottage cheese) forms. Knead the chena gently with your fingers for 8-10 minutes until smooth, then add flour and mix lightly to form a soft dough. Roll small portions into smooth balls approximately the size of marbles, ensuring no cracks appear on the surface. In a separate pan, dissolve sugar in water with crushed cardamom pods and bring to a rolling boil, then carefully drop the chena balls into the syrup and simmer for 30-35 minutes on medium-low heat until they double in size and become spongy. Remove from heat, cool completely, then add rose water and chill in the refrigerator for at least 4 hours before serving in the chilled syrup.