Maxime's Family Recipe - Roso-Golla (Bengali)

3 liter 2% milk,1 liter butter milk, 3 cups sugar,10 cups water,6 cardamom pods lightly crushed

Boil milk.

When boiling furiously, add butter milk.

Milk will churn. Let it cool for an hour. Drain in cheese cloth or similarly using a suitable fine strainer. Drain all water out.

The residual "curd" is soft.

Add 3 tablespoons of flour. Now work with your palm on the curd to make a smooth dough. Make about 30 round balls, the size of a table-tennis balls, and use you palms to make these balls.

Make syrup in a large and deep pan with a tight lid, using 10 cups of water and 3 cups of sugar, and 6 cardamon pods. Let the syrup boil furiously for a couple of minutes and then drop the balls in the boiling syrup. Put the lid on and let it boil in high heat for 15 minutes. Turn down the heat to medium and let it simmer for 25 minutes. more.

Your Roso-Gollas are done. Leave it in the syrup a few hours before serving. You can also refrigerate and keep them for several weeks.