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Rasgulla

 This is hands down my more favorite sweet, and I still struggle to really get it right...plus those recipes that require two different sugar syrups and such seem too fussy. Here's one I found that's fairly streamlined, and worked ok. I wouldn't say great, but can hit the spot. 

Add 2 tbsp white vinegar to 1 cup water. Bring 1 litre milk to a boil. Once the milk comes to a full boil, add the vinegar mixture and immediately turn off the gas. Milk will separate. Put a thin, wet kitchen towel on a strainer, and strain out the whey. Add some water to "wash" the chenna. Tie and hang for half an hour or so. Remove the chenna in a plate, and knead until soft and pliable. In a large pot (I washed and used the same pot), heat 1 cup sugar, 5 cups water, 4 whole cardamom broken,  and 2 tbsp of kewda water. While the syrup heats, make smooth balls from the chenna dough. Once the syrup comes to a boil, add the balls, cover, and cook on a high flame for 5 mins. Stir, reduce the heat to medium, and cook for 5 minutes, and finally remove the lid and cook for 4-5 more minutes. Remove to a bowl, let cook, and refrigerate for 4-5 hours. Serve. 

https://www.youtube.com/watch?v=c_ZkvfLuCsE&t=271s

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