Here's how to make mouth watering Rosogolla at home.

Prepare the Chhena, boil milk, curdle it with lemon juice or vinegar, then drain and knead the chhena until smooth.

Make the Dough, mix the chhena with a little semolina and form smooth, crack-free balls.

Prepare the Syrup, boil sugar and water, then add cardamom for extra flavor.

Cook the Rosogollas, drop the balls into the boiling syrup and cook for 15-20 minutes until they double in size.

Cool and Serve, let them soak in the syrup for a few hours, then serve chilled and enjoy.