Bring the milk to a boil and slowly add lemon juice while stirring until the milk curdles. Strain through a muslin cloth and rinse under cold water to remove any lemon flavor. Tie the cloth and hang for 30 minutes to drain excess water.

Transfer the chhena to a plate. Add semolina and flour if using. Knead for about 10 minutes until smooth and free from cracks.

Divide the dough into equal portions and roll into smooth balls without cracks. You should get about 12–14 balls.

Combine sugar and water in a wide pot and bring to a boil. Add cardamom powder and rose water and simmer for 5–7 minutes.

Drop the balls into the boiling syrup one at a time. Cover and cook on medium heat for 10–12 minutes until they double in size and become spongy.

Turn off the heat and allow the rasgullas to rest in the syrup for 1–2 hours before serving. Garnish with saffron or chopped nuts if desired.