||Boil milk and
add vinegar to it. The milk should separate
into whey (watery part) and solid.
||Obtain solid part by shifting
through a clean piece of cotton (muslin)
cloth. Discard as much water as you
||Make paste into a small
balls (about inch or less diameter).
Add some water if neccessary.
||Boil water in separate
utensil (atleast 3 inches water) in
low medium heat.
||Add sugar gradually to
the boiling water to make a light syrup.
||Gently drop the balls in
the boiling syrup and cook for 30-40
||Remove from the heat and
||Rasburi can be stored in
container in refrigerate (don't freeze).