3. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours).
4. Add oil and cook more, stirring often, to roast the carrots well (about
hour).
1
2
5. Add the powdered milk and sugar and cook until all the liquid is gone
and the mass does not stick to the sides.
6. Add the nuts and raisins and turn o the heat.
7. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.
12.9 Rasgoola
Quantity
Ingredient
1 L
Homogenized Milk
2 tsp
White Vinegar
1 C
Sugar
1
2
3 C
Water
Method
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 stu onto a muslin cloth.
3. Pour some cold water over the curd to cool and wash it. Discard the
water and hang the cloth for 15-20 minutes to let the excess water drip
o .
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 (1-2" in diameter).
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