How to make Bengali Roshogolla, in Kolkata

From the archive record

Bengali sweet makers make round balls out of dough before frying. They use the palms of their hand to make smooth balls and make the balls half the size of the Roshogolla as they will double up in size while being cooked in the sugar syrup. Roshogolla recipe - soft and spongy milk based sweet soaked in sugar syrup. Ingredients:- 4 cups milk 1/4 cup lemon juice 1 1/2 cups sugar 4 1/2 cups water Mix lemon juice in half cup of hot water and keep aside. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. Once the milk fat has separated from the whey, drain the whey using a strainer line wi