Rosogolla

Bring the milk just to a boil, stir in lemon juice, and let the curds separate from the whey.

Drain the chenna in cheesecloth, rinse lightly, and press until moist but no longer dripping.

Knead the chenna until smooth, then roll it into small crack-free balls.

Boil sugar, water, cardamom, and saffron to make a light syrup, then add the chenna balls with room to expand.

Simmer covered until the rosogolla are puffed and spongy, then cool in the syrup and finish with rose water and pistachios.