Banglar rosogolla

Ingredients

• 1 litre full-cream cow’s milk
• 2 tbsp lemon juice or vinegar mixed with 2 tbsp water
• 1 tsp semolina or maida (optional)
• 1½ cups sugar
• 6 cups water
• 2 green cardamoms (optional)

Method

1. Boil the milk, turn off the heat, wait 1 minute and add the lemon water little by little until the milk splits.
2. Strain through a muslin cloth, rinse with cold water and hang for 30 minutes so most of the whey drains away.
3. Knead the chhena with the heel of your palm for 8–10 minutes until smooth and slightly greasy. Add semolina if using.
4. Shape into 16 smooth balls with no cracks.
5. Boil the sugar and water in a wide pan. Drop in the balls, cover and boil on high heat for 15–18 minutes; they will double in size.
6. Cool in the syrup and chill before serving.