In a heavy bottomed bowl add the milk and bring it to boil on high heat until milk starts boiling. Switch off the flame and slowly add the lime juice to make Chena.

Take a bowl, add a colander and a muslin cloth on it. Pour the hot chena and give it a light wash while it’s hot. Squeeze out the chena water but don’t overdo. The moisture should be retained in the chena

To make the syrup in a heavy bottomed bowl add 2 cups sugar to 10 cups water and bring it to boil. On high heat first for 5 mins have the syrup being made. Then reduced the flame.

Add the chena now to a plate and knead but don’t apply too much pressure. The dough should be a soft texture. Knead for 5 mins.

Make approx 8 balls and gently add to the sugar syrup one at a time. Cover with a lid and keep on high flame for 5 mins and reduce to medium high for next 10 mins. The balls will double in size. Set aside

Keep aside for 6-7 hours to have the syrup absorb in the Rosagulla.

Plate and enjoy the softest, spongiest Rosagulla