Categories: Desserts, Indian 
      Yield: 1 servings 
  
      1 l  Homogenized Milk 
      2 ts White Vinegar 
  1 1/2 c  Sugar 
      3 c  Water 
  
  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. Throw the water 
  and hang the cloth for 15-20 minutes to let the excess water drip off. 
  4. 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. 
  5. Remove the paste and make small balls (1 to 2 inches in diameter). 
  6. Boil water in a wide vessel. Make sure that there is at least 2-3 inches 
  of water in the vessel. If not, put more water and increase the quantity of 
  sugar proportionately. Add sugar to boiling water to make a light syrup. 
  7. 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. 
  8. 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). 
  9. Serve cold. 
   
  Recipe By     : Somesh Rao