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To make NOLEN GURER ROSOGOLLA, you'll need 1 liter of milk, 2.5 tablespoons of vinegar, 3 tablespoons of water, and 0.5 teaspoon of cornflour. To make the syrup, you'll need 2 and a half cups of water and 1 and a quarter cups of date palm jaggery. Combine vinegar and water in a small bowl. Allow the milk to boil and then switch off the heat. One minute later, introduce the diluted vinegar and keep stirring. Filter the water and rinse the chana with regular water. Place a heavy object on top of the chana and leave it aside for around 45 minutes. Next, incorporate cornflour and knead until a smooth consistency is achieved. Roll into uniformly sized round balls. Mix water and jaggery. After letting it boil for 20 minutes, add the chena balls and cook over low to medium heat. Switsh off the heat and NOLEN GURER ROSOGOLLA is ready.