For the Dumplings

• 1 litre whole milk
• 2-3 tablespoons vinegar or lemon juice
• 1 teaspoon plain flour

For the Syrup

• 225g sugar

• muslin cloth or fine tea towel

Place the milk in a large non-stick pan and bring to a boil. Reduce the heat to a gentle simmer and add the vinegar or lemon juice. Stir briefly with a wooden spoon until the milk curd separates from the whey. Turn off the flame. Line a colander with a muslin cloth or fine tea towel and put it in the sink. Carefully pour the contents of the pan into the colander, then gently rinse the milk curd several times with cold water to remove any acidic flavour.

Twist the tops of the cloth together and squeeze out any excess liquid. Tie the tops of the cloth on the tap and let it hang over your sink for at least 30 minutes to an hour. Squeeze again to make sure all excess water has drained out and place the curds on a dry dish. If the mixture seems damp at all spread it over a tray and leave for another 30 minutes to dry out – if the roshgollas aren’t dry enough they will fall apart in the syrup.

Make your syrup by placing the sugar in a medium-sized pan with 250ml water. Bring to the boil and cook on high heat for five minutes. Turn the heat down to very low while you prepare the curd dumplings.

Add the flour to the dried curds and knead very well with the heel of your hands until smooth – this will take around five minutes. You will know when it’s ready as your palm will feel ever so slightly greasy. Divide into eight equal portions and roll into smooth balls between your palms. Now carefully drop the balls into the syrup and simmer on low heat for five minutes – you’ll see the balls expanding slightly. Carefully turn each one over and increase heat to medium. Cover and cook for another 20 minutes, until the roshogollas almost double in size. Carefully transfer to a heatproof dish and pour the remaining syrup on top. Leave to cool for at least two or three hours before serving at room temperature.