Rasgulla

Bring milk to a boil in a heavy-bottomed pot, stirring occasionally to prevent scorching. Once it boils, reduce heat to medium.

Add lemon juice or vinegar gradually, stirring gently, until the milk curdles completely and the whey turns clear greenish-yellow. Stop adding acid as soon as the curdling is complete.

Line a colander with a double layer of muslin cloth. Pour the curdled milk through it. Rinse the chenna (curd) under cold water to remove the acidic taste.

Gather the muslin cloth and squeeze out excess water. Hang the chenna for 30 minutes to drain, or press under a heavy weight for 20 minutes. The chenna should be moist but not wet — it should hold its shape when pressed.

Transfer the chenna to a clean surface. Knead it vigorously for 8–10 minutes until it becomes smooth, soft, and slightly greasy. Add semolina and continue kneading for 2 more minutes. The chenna should be completely lump-free.

Divide the chenna into 16 equal portions. Roll each into a perfectly smooth ball between your palms — any cracks will cause the rasgulla to break during cooking.

In a wide, deep pot, combine sugar and water. Add cardamom pods and bring to a rolling boil, stirring until sugar dissolves.

Gently slide the chenna balls into the boiling syrup. Cover with a lid and cook on medium-high heat for 15–18 minutes. The rasgullas will double in size as they cook.

Check doneness by dropping a rasgulla into cold water — it should sink and hold its shape. If it floats or breaks, cook for a few more minutes.

Remove from heat, add rose water, and cool. Refrigerate for at least 2 hours before serving. Serve chilled in the sugar syrup.