Instructions

• 1 Boil the milk in a heavy pan. Once it comes to a boil, add lemon juice gradually while stirring until milk curdles. Strain using a muslin cloth and rinse with cold water to remove sourness. Squeeze gently and hang for 30 minutes to drain excess water.
• 2 Knead the chenna until smooth and soft (8–10 minutes). Mix in flour if using. Divide into equal portions and roll into smooth, crack-free balls.
• 3 In a wide pan, boil sugar, water, and cardamom. Once syrup boils, gently drop the chenna balls. Cover and cook on medium flame for 15–18 minutes. The balls will double in size.
• 4 Once cooked, transfer the rasgullas along with syrup to a bowl. Add rose water if desired. Let them rest in the syrup for a few hours before serving.
• 5 Serve chilled or at room temperature as a delightful dessert.