| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
|
1 liter full cream milk |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Water; (2 to 3) |
| 3/4 |
tb |
Fresh curds |
INSTRUCTIONS
Put the milk to boil with 1 cup sugar.
Bring to boil and further boil for 7-8 minutes.
Meanwhile put remaining sugar in a heavy saucepan.
Heat on high stirring continuously, till brown like caramel.
Add water and stir well till boil is resumed.
Add to the boiling milk and stir well.
Boil for a further 5-7 minutes.
Cool till warm. Add curds and stir.
Either pour into individual cups or a single vessel.
Cover with lids or lid.
Keep in a warm, dark, dry place (eg. a kitchen cupboard) till set.
Making time: 20 minutes (excluding cooling and setting time)
Makes: 1 litres curds or 7 individual 150 ml cups
Shelflife: 1-2 days refrigerated
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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