British Rasgulley

Ingredients:

For the Curds:
2 litres of milk
Fresh lemon juice
 
For the sheerah:
4 cups of water
1 cup of sugar
2 Cardamoms. 



For the balls-the curd you made earlier,half teaspoon semolina powder and half teaspoon rice powder.


Method:1) In a large sauce-pan pour 2 liters of milk and bring to boil.
2) Add the lemon juice and stir the mixture until the milk curds.
3) Strain the curds in cheesecloth & drain the moisture for at least 1 hour.
4) The curds should not be too dry that it is not knead able.
5) knead the milk curds in the semolina powder and rice powder.
    You should not be able to feel the individual curd grains.
6) Make the Rasgulley balls and place on dish.
7) Make sure there are no cracks on the surface of the balls or the ball will fall apart in the sheerah.
8) In a large sauce-pan pour 4 cups of water and add the sugar and the cardamoms to form the sheerah.
9) Fry the Rasgulley balls in the sheerah and cook for about 15 minutes.Cool and refrigerate.

Serve with chopped pistachios on top

Special thanks to "shumz-" for sending us Recipe.