Roshogolla

Heat milk in a heavy bottom pan.Let it boil on simmer.Once boiled remove from heat and let it cool for 2-3 minutes. Now start adding juice of one lemon little at a time and stir the milk.

Stop adding the lemon juice once all the milk curdled and water is separated. In a bowl place a muslin or cotton cloth and pour the milk mixture over it

Strain the chenna and wash it under running water 2-3 times to remove the lemon juice.

Now squeeze all the excess water from the chenna by pressing it in the palms inside the muslin cloth or let it tie on kitchen tapto drain all excess water.

Take the prepared chenna in a plate,add semolina and press it or knead it with the palms for a couple of minutes to make it soft. Make 15 to 20 small round balls from the chenna and arrange them in a plate.

Now in a sauce pan add water and sugar.Dissolve the sugar and put it on medium heat.Cook for 5-7 minutes or until it starts boiling.Now remove 1 and 1/2 cup of the sugar syrup in a bowl. Once it starts boiling drop the chenna balls in it.

Cover the lid of the pan.After 5 minutes open the lid and add 1/4 cup of the reserved syrup in it.Shake the pan slightly and cover it again with lid.

Once again cook it for another 5 minutes,open lid and add 1/4 cup of the reserved syrup.Cover lid and cook for 2 minutes more.

Now remove it from heat.Remove the rasgulla along with the syrup in a big glass bowl.Add in the remaining 1 cup of reserved syrup.Add few drops of rose water.