By Risha Ganguly
Use good quality full fat milk to make the roshogollas.
Do not over knead the chhena. Knead only till there are no crumbs.
While boiling the sugar syrup, make sure it is always on a medium flame.
Use the same amount of water and lime juice to curdle the milk.
At first, stir the roshogollas for even cooking. Then let them cook with a lid on.