Rasgoola

Ingredients

 * 1 ltr Homogenized milk
 * 2 tsp white vinegar
 * 1 1/2 C Sugar
 * 3 C water

Directions

 * 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.
 * 4) Discard the water and hang the cloth for 15–20 minutes to let the excess water drip off.
 * 5) Put the curd in a food processor or blender and blend at high speed to get a smooth consistency.
 * 6) You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend.
 * 7) Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2" in diameter).
 * 8) Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel.
 * 9) If not, add more water and increase the quantity of Sugar proportionately.
 * 10) Add Sugar to the boiling water to make a light syrup.
 * 11) Continue boiling the syrup and gently drop the curd balls in the boiling syrup.
 * 12) Cook the balls in the boiling syrup for 30–40 minutes. Remove from the heat and let the stuff cool down.
 * 13) Put the balls and the syrup in a storage container and refrigerate (don't freeze). Serve cold.