Rasgulla

Method

1. Bring the milk to a boil, turn off the heat and wait 1 minute. Add the lemon water slowly, stirring gently, until the milk splits into white curds and clear, greenish whey.
2. Pour into a muslin cloth over a colander and rinse under cold water to remove the lemon taste. Squeeze out the water and hang for 30 minutes; the chenna should be moist but not wet.
3. Knead the chenna with the suji on a plate for 8–10 minutes with the heel of your hand, until smooth and slightly greasy.
4. Roll into 15 small, smooth balls with no cracks.
5. In a wide pan, boil the sugar, water and cardamoms. Add the balls, cover and boil on medium-high heat for 15 minutes; they double in size. Don't open the lid for the first 8 minutes.
6. Take off the heat, add the rose water and cool. Chill in the syrup for at least 2 hours before serving.