Sponge Rosogolla

Heat the milk on the stove. When the milk starts boiling, add lemon juice and stir.

Once you see the greenish water separating from the milk, turn off the heat.

Take a clean, thin cotton cloth and strain the chana.

Rinse the cottage cheese with cold water and squeeze out excess water.

Hang the cloth for 1 hour, allowing the water to drain. The cottage cheese is ready.

When the water from the cheese has drained, mix the cheese with all-purpose flour (maida) and sugar.

Knead it well with your hands until it becomes smooth and soft.

Once the chana is kneaded properly, take small portions of it and roll them into small balls using the palms of your hands. One litre of milk should yield around 8 to 10 balls.

In a pot, boil 4 cups of water and 1 cup of sugar on the stove.

When the sugar dissolves and the mixture starts boiling, add the cheese balls to the syrup and cover the pot with a lid. (Do not open the lid before the rosogollas are done.)

Increase the heat slightly and let it cook for 5 minutes.

After 5 minutes, reduce the heat to medium and cook for another 20 minutes.

After 20 minutes, turn off the heat. The rosogollas are ready.

To check if the rosogollas are cooked, drop one rosogolla in a bowl of normal water. If it sinks and stays at the bottom, it is cooked. If it floats on the surface, cook for another 5 minutes.

The sponge rosogollas, soaked in syrup, are now ready to be served.