Rasgulla

Line a large, fine mesh sieve with a muslin cloth and set over a large bowl. Bring the milk to the boil in a large saucepan over a medium heat, stirring to prevent it sticking or burning. Slowly add 2-3 tbsp vinegar, stirring until the milk has curdled. Immediately remove from the heat and leave to stand until the milk solids have separated from the whey. Strain the mixture using the prepared sieve, then rinse the milk solids in the cloth under cold running water (this will remove any lingering vinegar flavour). Gather up the edges of the cloth to enclose the milk solids, and gently squeeze to remove the excess liquid. Tie a knot in the cloth, hang it over the sink tap and leave to strain for 1 hr.

Tip the strained milk solids into a bowl and knead gently until they just form a soft dough, about 5 mins. Be careful not to overknead, or it may become tough. Roll a small portion of the dough into a smooth ball using your palms (the ball should be about 2-3cm and about 25g). Repeat with the remaining dough.

To make the syrup, put the sugar, 1 litre water, the cardamom pods and just enough rosewater extract in a pan to impart a slight floral flavour, without being too strong (you may not need the full 1 tbsp). Warm over a medium heat until the sugar has dissolved, then bring to the boil and cook for about 10 mins until the mixture thickens into a sticky syrup.

Carefully add the dough balls to the syrup, then cover with a lid and cook on for 10 mins more until the rasgullas have doubled in size. Remove to a plate using a slotted spoon and leave to cool completely, then sprinkle with saffron threads or chopped pistachios. Chill until set and cold, then serve.