INGREDIENTS

INSTRUCTIONS

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 and hang the cloth for 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 syrup. Cook the balls in the boiling syrup
for 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.
Recipe By     : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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