Rasgoola
Yield
1 batchPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
milk, whole
null |
* |
| 2 | teaspoons |
white vinegar
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
milk, whole
null |
* |
| 1E+1 | ml |
white vinegar
|
|
| 355 | ml |
sugar
|
|
| 7.1E+2 | ml |
water
|
|
Directions
Bring the milk to a boil and add vinegar to the boiling milk to seperate 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. Throw the water and hang the cloth for 15 to 20 minutes to let the excess water drip off.
Put the curd in a food processor or blender and blend.
You may add just a little (1 teaspoon 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.
Boil water in a wide vessel.
If not, put more water and increase the quantity of sugar proportionately.
Add sugar to boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in.
Cook the balls in the boiling syrup for 30 to 40 minutes.
Let cool.
