| 1 |
Boil milk and
add vinegar to it. The milk should separate
into whey (watery part) and solid. |
| 2 |
Obtain solid part by shifting
through a clean piece of cotton (muslin)
cloth. Discard as much water as you
can. |
| 3 |
Make paste into a small
balls (about inch or less diameter).
Add some water if neccessary. |
| 4 |
Boil water in separate
utensil (atleast 3 inches water) in
low medium heat. |
| 5 |
Add sugar gradually to
the boiling water to make a light syrup. |
| 6 |
Gently drop the balls in
the boiling syrup and cook for 30-40
minutes. |
| 7 |
Remove from the heat and
serve cold. |
| 8 |
Rasburi can be stored in
container in refrigerate (don't freeze). |
