Rasgoola

2 ts White Vinegar

1 1/2 c Sugar

3 c Water

1. Bring the milk to a boil and add vinegar to the boiling milk to separate

the whey. 2. Throw away the liquid part by sifting the stuff onto a muslin cloth.

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

15-20 minutes to let the excess water drip off.

4. 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. 5. Remove the paste and make small balls (1 to 2 inches in diameter).

6. Boil water in a wide vessel. Make sure that there is at least 2-3 inches

of water in the vessel. If not, put more water and increase the quantity of sugar proportionately. Add sugar to boiling water to make a light syrup. 7. Continue boiling the syrup and gently drop the curd balls in the boiling

30-40 minutes.

8. 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). 9. Serve cold.