Bengali delicacy Rasgulla

In a deep pan add the milk and bring this to a boil. Once it boils, turn off the heat and add 1 tbsp of vinegar after tbsp while stirring continuously.

Continue this until a green whey separates. (I added about 4 tbsp of vinegar, but this depends totally on the type of milk you are using so it might take more or else.)

Once whey separate, pour it into a colander lined with muslin cloth. Now wash the chenna under running water until the water runs clear and the vinegar is washed out.

Now tie the edges of the muslin cloth and squeeze out the water very gently. You don't want the chenna to dry out completely.

Next tie this to the sink tap or somewhere at a height so that water drips out further. Leave this for 10 mins. Later untie the cloth and take the chenna on to plate or a smooth clean surface.

Now knead the chhena with your palm gently for 10 mins. Divide this into small portions and shape them into golf sized balls.

Simultaneously bring sugar and water to a vigorous boil and add the rose water to it. Next add the chenna balls to the  boiling sugar water. Cover and cook for 10 to 12 mins. Do not open the lid until then.

Later turn off the heat and transfer them to a bowl. Allow them to sit and soak the sugar syrup atleast for 2 hrs.

Garnish with chopped nuts and saffron. Serve them chilled.