Rasgulla is a traditional Bengali sweet. It is easy and simple to make at home in 30 minutes depending on how many you make.
Rinse a heavy bottomed pan with cold water (this step is to avoid burning the milk in the bottom of a pan). Add milk and bring it to boil until bubbles started forming on top.
Add vinegar to the boiling milk and turn off the heat. You will notice milk start curdling and separating.
Strain the milk solids (chenna) from the whey (a green color water content from the milk) using a big strainer or using a muslin or cheese cloth.
Wash the drained chenna using cold water gently. Squeeze the water completely and start kneading a soft dough.
Divide them into small balls and roll them in between your palm without any cracks.
In the mean time start preparing the sugar syrup. In a separate pan add sugar, water and allow it to boil. When the sugar syrup starts boiling add cardamom, saffron, rose water and mix well.
Drop the chenna balls one by one gently in a boiling sugar syrup. Cover and cook on the medium flame for 15 minutes. Allow it to cool and serve.