Rasgulla
Ingredients:
Ingredients:
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1 ltr Homogenized Milk
2 tsp White Vinegar
1 1/2 C Sugar
3 C Water
Method:
Method:
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Bring the milk to a boil and add vinegar to the boiling milk to separate
the whey. Throw away the liquid part by sifting the stuff onto a muslin
cloth. Pour some cold water over the curd to cool and wash it. Discard
the water and hang the cloth for 15-20 minutes to let the excess water
drip off.
Put the curd in a food processor or blender and blend at high speed to
get a smooth consistency. You may add just a little (1 tsp or so) water
while blending, if the curd is too dry and will not blend. Be very
careful so as not to add any extra water. Remove the paste and make
small balls (1-2" in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3" of
water in the vessel. If not, add more water and increase the quantity
of sugar proportionately. Add sugar to the boiling water to make a
light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling
syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove
from the heat and let the stuff cool down. Put the balls and the syrup
in a storage container and refrigerate (don\'t freeze). Serve cold.
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