Bangladeshi Roshogolla: Spongy Cheese Balls in Sugar Syrup

Pour 1 gallon of whole milk into a large heavy-bottomed pot and bring it to a boil over medium-high heat, stirring occasionally to prevent scorching.

Once the milk boils, remove it from heat and immediately stir in 1/4 cup of lemon juice. Let it sit for 5-10 minutes until the milk curdles completely and the whey separates.

Strain the curdled milk (chhena) through a cheesecloth-lined colander. Gather the cheesecloth and rinse the chhena under cold running water for 2-3 minutes to remove any lemon flavor. Squeeze out excess water firmly but gently, ensuring the chhena is crumbly but not dry.

Transfer the chhena to a clean, dry surface or a large plate. Knead the chhena for 10-15 minutes until it becomes smooth and free of any grains. It should feel like soft dough.

Divide the kneaded chhena into 12 equal portions and roll each portion into a smooth, crack-free ball.

In a large pot, combine 3 cups of granulated sugar and 4 cups of water. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar dissolves. Add 1/2 teaspoon of cardamom powder, if using.

Gently place the chhena balls into the boiling sugar syrup. Cover the pot and cook for 15 minutes over medium-high heat. The balls will expand significantly.

Reduce the heat to medium-low and continue to cook, covered, for another 15-20 minutes, or until the roshogolla are spongy and have absorbed the syrup. Remove from heat and let them cool completely in the syrup.

Serve the Bangladeshi Roshogolla chilled, directly from the sugar syrup.