Rasgulla

Pour the Full-Fat Cow's Milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Once the milk comes to a boil, reduce the heat to low, remove from heat, and slowly add the Lemon Juice a little at a time while gently stirring; the milk should curdle and the whey will separate.

Line a sieve with a double layer of cheesecloth and carefully pour the curdled milk through it to strain off the whey; rinse the curds briefly under cold running water to remove any lemony tang.

Gather the edges of the cloth and hang or press the curds for about 20–30 minutes to drain off excess liquid — you want the chenna to be moist but not dripping.

Transfer the drained chenna to a clean plate and knead it briskly for 5–7 minutes until it becomes smooth and pliable; divide into equal portions and roll into smooth, crack-free balls.

In a wide saucepan combine the White Sugar and Water and bring to a boil, stirring until the sugar fully dissolves to make a light, rolling syrup.

Reduce the syrup to a gentle boil and carefully drop the chenna balls into the simmering syrup, making sure they have room to expand; cover and cook for 15–20 minutes, occasionally turning gently so they cook evenly and puff up.

When the rasgullas have doubled in size and feel springy, turn off the heat and let them cool in the syrup to absorb flavor; chill before serving for best texture and taste.