To make Chhana (cottage cheese), heat milk in a pan and bring to boil. Turn off the flame.

Immediately, add lime juice and mix. You will observe that water starts separating from the fat. Your Chhana (cottage cheese) is done. Let it cool down.

Drain the water to get the chhana. Pour the chhana on a cotton cloth and squeeze to drain the excess water.

To make Rosogolla, take the chhana in a mixing bowl and knead to a soft and smooth dough.

Remember, the kneading is the key here. The more you knead the more smooth the dough will become resulting to perfect Rosogolla.

Knead the dough for 15-20 minutes and once it does not stick to your hand, the dough is ready.

Cut balls from the dough and with the help of your palm, give them round shape. Keep aside.

In a heavy bottom large vessel, mix water and jaggery and bring to boil by stirring and making sure the jaggery gets dissolved properly.

Once the jaggery is properly dissolved and the syrup is ready, pour the chhana balls one by one into the syrup.

Cover the lid and cook for around 40 minutes on high flame.

Do check in every 10 minutes to make sure the syrup is not getting thick or reduced. Add 1/2 cup water to the syrup in every 10 minute.

You can gradually see that the chhana balls are changing colour and becoming fluffy.

After 40 minutes, the chhana balls should become completely fluffy and turn soft.

Turn off the flame and let it come down to the room temperature.

Your Nolen Gurer Rosogolla is ready to be served now.