Rasgoola

== Description ==
how to make rasgoola
== Ingredients ==
* 1 ltr Homogenized milk
* 2 tsp white vinegar
* 1 1/2 C Sugar
* 3 C water
== Directions ==
# 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 (don't freeze). Serve cold.
Category:Pakistani Recipes
Category:Pakistani Desserts
Category:Nepali Recipes
Category:Nepali Desserts
Category:White vinegar Recipes
Category:Recipes that need photos
Category:Milk and cream Recipes