Quantity and Ingredient
- 1 L Homogenized Milk
- 2 tsp White Vinegar
- 1.5 C Sugar
- 3 C Water
Method
- 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 but don't freeze.
- Serve cold.
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