Ingredients:
Milk - 4 cups
Lemon Juice - 2 tablespoon
For Sugar Syrup:
Sugar - 11/2 cups
Water - 4 cups
Rose Essence - 2 tablespoon
Method:
Boil the milk and add lemon juice by constant stirring until the milk separates, the solid curds will separate from the green watery whey.
Drain out the water from it and put the milk consistency in a cheese cloth
Press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely
It will take about 20 to 30 minutes.
Take out the milk consistency and rub finely with your hand as fine as you can
Make small size round balls.
For Sugar Syrup:
In a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
When the syrup starts boiling (slightly thickened) drop in the balls.
If you are making in a pressure cooker close the lid and allow the pressure cooker for 1 whistle .So keep the flame of gas on medium.
If you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minutes on medium flame of gas.
Allow to cool it completely.
when it is cold enough mix the rose syrup and put the milk balls in the fridge .
It remains fresh for 1 week.
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