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1
Heat milk in a pot, bring it to boil and simmer it.
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2
When the milk starts to boil, add the lemon juice and stir properly till the water clears and milk curdles completely.
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3
add ice cubes and allow them to melt completely.
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4
Take a muslin cloth and pour the curdled milk and drain out the water completely.
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5
Wash it under running cold water to remove the smell of lemon.
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6
Squeeze excess water out and hang it aside for 30 minutes without disturbing it.
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7
When the chhena is crumbly, knead it well for 10 minutes to make a smooth pliable dough.
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8
Make small balls with the dough.
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9
Heat water in a wide bottomed pot.
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10
add sugar and cardamom powder and stir till sugar dissolves completely.
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11
When the syrup boils and starts bubbling, add the balls slowly, one by one, and simmer for 3 minutes.
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12
Keep on medium flame with lid on and cook for 10 minutes.
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13
Note:- Keep the balls near the center of the pot by periodically removing lid.
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14
Keep removing the lid every 3-4 minutes to let the vapour out.
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15
When it's done, set it aside and let it cool down.
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16
Leave it undisturbed overnight to let the balls absorb the syrup properly.
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17
Lo!
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18
Your juicy, sweet and spongy roshogollas are ready to sacrifice themselves into your mouth.
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19
:D
