Rosogulla (Bengali Milk Balls in Syrup)

Instructions

Dissolve the citric acid in the ½ cup of water and set it aside. Bring the liter of milk to a boil in a saucepan, stirring all the time, then take it off the heat and keep stirring for 5 to 7 minutes until it is only slightly warm.

Stir in the citric acid solution gently. The milk will curdle and the whey will separate, and the whey should look clear, which tells you the curdling is complete. Let it rest for 3 to 4 minutes.

Strain the curds through a clean damp muslin cloth. Gather the four corners, twist gently, and squeeze lightly three or four times to drain most of the whey. Tip the chenna onto a clean plate and knead it gently, without pressing hard, until no lumps remain. Use it soon after.

For the syrup, put the sugar, ½ cup milk and 3 cups water in a large, deep pan and heat, stirring, until the sugar dissolves. Once it boils, a grey layer of impurities will rise. Leave it unstirred so the layer stays intact.

After about 5 minutes, drizzle 1 cup of water down the side of the pan with a ladle to calm the boil. Simmer over medium heat for about 10 minutes, then lift off the grey layer with a slotted spoon. Bring the syrup back to a boil, drizzle in another cup of water, and skim off the remaining impurities. Boil hard for 1 to 2 minutes and set aside.

Divide the chenna into 16 equal portions and roll each into a smooth ball with no cracks. Dust the back of a flat plate lightly with flour and set the balls on it. Mix 2 tsp of the flour with ¾ cup of water to make a thin flour solution.

Bring the syrup to a vigorous boil over high heat and sprinkle in half of the flour solution, which makes a frothy layer. Tip the balls in by turning the plate over, and do not touch them, as they are fragile. When the froth starts to settle, add the rest of the flour solution.

Keep sprinkling water on the syrup, a little at a time and at least 1 cup in all, so it stays frothy while the rasgullas cook for about 15 minutes. They are done when a pressed ball springs back and keeps its shape, or when one dropped into cold water sinks.

Take the pan off the heat. Move the rasgullas to a bowl with 2 ladles of the syrup and 1 cup of water, then cool and chill for 3 to 4 hours before serving.