Roshogolla

Heat the milk in a saucepan and bring it to a boil. Once boiling, reduce the heat and add lemon juice gradually while stirring until the milk curdles. Remove from heat immediately.

Pour the curdled milk through a cheesecloth to separate the solids. Rinse the chhana under cold water to remove the lemony taste. Squeeze out as much water as possible or hang it overnight in a clean cloth until dry but soft.

Transfer the chhana to a bowl and knead with the flour, sugar, and cardamom (if using) for about 1 minute, until smooth.

Form 10–12 equal-sized smooth balls with no cracks.

In a large saucepan, dissolve 1 cup of sugar in 4 cups of water. Bring to a boil.

Gently drop the balls into the boiling syrup. Cover and cook over medium heat for 20–25 minutes. The balls will expand in size.

After 20 minutes, remove one ball and drop it into a bowl of cold water. If it sinks, it’s done. If it floats, continue cooking.

Once done, remove from heat. Pour in the rose water and let the roshogollas cool in the syrup for 7–8 hours before serving.

Keep refrigerated in the syrup for up to 4–5 days. Serve chilled or at room temperature.