Rasgulla / Rosogolla 

 4 cups (1 lt) full fat milk

 2 tbsp white vinegar +2 tbsp water

 1 tbsp suji/maida (you can use either per your convenience)

 2 cups granulated sugar

 6 cups water

 2 or 3 cardamom pods

To make the chhena, let the milk come to a boil and switch off the flame. After a couple of mins, add the vinegar+water mixture in parts and curdle the milk. Drain the whey and separate the chhena. Wash it under running water to remove traces of vinegar and let the chhena drain in a strainer or muslin cloth for at least 3-4 hours. 

To make the rasgulla, mash the chhena well. Then add the suji/maida and mash well again. Form spherical rasgullas and set aside. This should give you 15-16 medium size rasgullas. 

Heat the sugar and water in a pan to make the chashni (sugar syrup). Let the sugar dissolve and the syrup come to a rolling boil.  Add the cardamom pods. Add the rasgullas one by one; don’t overcrowd the pan. Cover and cook for 7-9 mins. They should double in size. Turn off the flame and and let the rasgulla remain covered for another 5-6 mins. If you open the lid immediately they tend to shrink. Chill, serve and enjoy! Or decorate, pack and gift!! 

PS: You can rose water or kewra water for additional flavouring and make it creative, though it is not used in the original recipe. You can also use rose petals, silver varq and chopped nuts for garnish and make it more festive for gifting purposes. All of which is optional and completely your choice