- ½ gallon (1.8 l) whole milk – use the full fat version
- 2 lemons, cut in halves
- 1 tablespoon distilled white vinegar
- 200 gm jaggery
- ½ cup granulated sugar
- 5 cups water
What you need to do..
1. Line a strainer with a cheesecloth and set it over a bowl. Keep a pressure cooker handy.
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2. In a bottom-heavy saucepan, heat the milk over medium to high heat and stir it until the edges bubble.
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3. Take a bowl. Add the following to it: lemon juice, 1 tablespoon of water and vinegar. After mixing it well, add milk to the lemon and vinegar solution. Within seconds, the milk will start coagulating, and turn into curd. Put it on a strainer, where you can collect the curd, and let the whey go into a separate bowl.
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4. Pour the remaining water over the curd to wash it, subsequently putting it into the cheesecloth. Gather the edges and squeeze the curd to drain out the excess whey into the bowl.
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5. Transfer the curd to a separate bowl. Knead the coagulated curd for around five minutes, until you achieve a smooth and consistent mixture. Take small portions of it, and roll it into small balls by working the dough in your palm. Pay attention to the balls, and make sure that they are smooth and firm. Roll as many as you can manage from the dough.
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6. Add the entire jaggery, sugar and water in a pressure cooker, and boil over medium to high heat.
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7. Add the balls you have rolled to the boiling jaggery and sugar broth you concocted. After the first whistle, lower the temperature and leave it for 8 minutes. Then remove the pressure cooker from the stove and allow it to cool down, eventually putting the pressure cooker into the sink and pouring cold water on it. Take a spoon, and gently take the balls and put it into the syrup.
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8. You can serve it warm, or put it into the refrigerator along with the syrup for around 8 hours before serving.
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