Rasgulla

Keep the milk to boil. After one boil, add lemon juice and mix it. Milk will start curdling.

Now you will see that whey and chena starts separating immediately after adding lemon juice. Switch off the flame and keep stirring for some time so that all the chena will be separated from milk.

Now use muslin cloth as a sieve to drain the excess water. Wash it once with cold water.

Transfer it to a plate. Mash the chena using your palms for 4-5 minutes untill it become smooth in texture and it will start removing fat. make balls of equal size out of it.

Dissolve sugar in 3 cup water. Keep it on flame. Once it starts boiling, add the prepared chena balls one by one gently. Also add cardamom pod. We don't have to make a tick syrup.

Let it boil in covered vessel for 7-8 minutes.

Now your rasgulla is ready. It will absorb sugar syrup and will be double in size.

Remove the extra syrup by gently pressing and serve. Add saffron strands on top.