Rasgulla (rosogolla)

Instructions

1. Bring the milk to a boil in a saucepan, then remove from the heat and stir in the lemon juice until the milk curdles.
2. Pour everything into a strainer lined with a fine cloth and rinse under cold water to remove the sour taste.
3. Squeeze the cheese in the cloth to remove the water, then knead it for 10 minutes until smooth.
4. Add the semolina and knead for 2 more minutes, then shape 12 small balls that are smooth and crack-free.
5. Make the syrup: boil the water with the sugar for 5 minutes, then drop the balls into it.
6. Cover and simmer gently for 45 minutes: the rasgullas should swell and double in size.
7. Let them cool in the syrup, flavor with rose water and keep chilled before serving.