Rasagulla

Boil the milk and then remove from heat once it starts boiling.

Cool the milk slightly before gradually adding lemon juice to curdle it.

Stir gently until the milk curdles and chena separates.

Strain the chena using a cotton cloth placed on a strainer.

Squeeze out water from chena and wash with plain water to remove sourness.

Press and knead the chena till it becomes smooth.

Add arrowroot to the chena and knead again for 3–4 minutes until smooth.

Break small pieces from the dough and roll into balls using palms.

Prepare sugar syrup by boiling 4 cups of sugar in 2 cups of water.

Add a little milk to syrup to remove impurities, then skim off the froth.

Put chena balls into the boiling syrup and cook covered on high flame for 15–20 minutes.

Stir gently from time to time and adjust syrup consistency by adding water if it thickens.

Continue cooking till rasgullas are puffed and cooked through, around 20 minutes total.

Turn off heat and let rasgullas cool in syrup.

Transfer to a bowl and let rest for 10–12 hours for best taste.

Store in refrigerator submerged in syrup for up to 15–20 days.