Rosogolla

Curdle the milk

Bring the milk to a boil, then remove from heat and stir in the diluted lemon juice gradually until the milk fully curdles into curds and clear whey.

Drain the chhena

Pour the curdled milk through a muslin-lined strainer, then rinse the curds briefly under cool water to wash off the sour taste, and let it hang to drain.

Knead the chhena

Turn the drained chhena onto a clean surface and knead it firmly with the heel of your hand until it turns smooth, soft and free of graininess.

Shape the balls

Mix in the flour if using, then divide the chhena into small portions and roll each into a smooth, crack-free ball between your palms.

Make the syrup

In a wide pot, dissolve the sugar in the water with the cardamom pods and bring to a rolling boil.

Boil the rosogolla

Gently drop the chhena balls into the boiling syrup, cover the pot, and boil on high heat, letting them expand and float.

Cool and serve

Stir in the kewra water if using, then let the rosogolla cool in the syrup before serving chilled or at room temperature.