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Rasgoola recipe

1 ltr Homogenized Milk

2 tsp White Vinegar

1 1/2 C Sugar

3 C Water

Bring the milk to a boil and add vinegar to the boiling milk to separatethe whey.

Throw away the liquid part by sifting the stuff onto a muslincloth.

Pour some cold water over the curd to cool and wash it.

Discardthe water and hang the cloth for 15-20 minutes to let the excess waterdrip off.

Put the curd in a food processor or blender and blend at high speed toget a smooth consistency.

You may add just a little (1 tsp or so) waterwhile blending, if the curd is too dry and will not blend.

Be verycareful so as not to add any extra water.

Remove the paste and makesmall balls (1-2" in diameter).

Boil water in a wide vessel.

Make sure that there is at least 2-3" ofwater in the vessel.

If not, add more water and increase the quantityof sugar proportionately.

Add sugar to the boiling water to make alight syrup.

Continue boiling the syrup and gently drop the curd balls in the boilingsyrup.

Cook the balls in the boiling syrup for 30-40 minutes.

Removefrom the heat and let the stuff cool down.

Put the balls and the syrupin a storage container and refrigerate (don't freeze).

Serve cold.

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