Preparation of Rosogullas

5 cups of milk
21/2 cups of sugar
1 cup maida
1stp. lemon juice
1 cup milk (separate)
1 tsp. cardamom seeds

Boil one cup milk. Add lemon juice till the milk curdles. Sieve through a fine cloth and preserve whey for four days. Use paneer for any other dish.

On the fifth day, boil five cups milk. Cool and remove the thick cream layer from the top. Heat again and add as much reserved whey as is needed to curdle the milk. Sieve through a piece of muslin and keep under a weight to remove all water. Measure the chchana (curdled mixture by weight) and add 2 tsp. maida for each 500 gms. Knead well.

Add 21/2 cups water to the sugar and boil. Remove top scum. As the syrup is simmering, make small balls of the curdled mixture and push 2 grains of cardamom in the centre of each. Drop the balls in the boiling syrup. Cover. After 2 minutes, remove cover and aprinkle syrup with ice cold water. Repeat the process of covering, exposing and sprinkling with ice water covering, six times. The rosogullas will float o the top. Remove from fire. Cool and chill.