Ras Gollas

Ras Golla is a speciality of East India, Bengal and is eatena s a desert. I learnt it from my Mother in law.

Ingredients:
1 litre Skimmed Milk
2 Tbsp White Vinegar
4 Tsp Icing Sugar
1 Jug Ice Cold Water
1 cup Sugar
5 Cups Water
Method:
Heat milk and keep it aside for 1 hour or so to cool. Alternatively, milk can be heated and allowed to cool overnight. The cream accumulates on the surface of the milk when cooled.
Remove all the cream in the milk and boil the milk in a thick bottom utensil.
Slowly add Vinegar to the boiling milk. The milk will curdle up. Switch off the gas immediately.
Add ice cold water to the milk and allow it to settle for 30 minutes.
Drain the curdled milk and wash the cottage cheese properly with running water.
Tie the cheese in a muslin colth and squeeze it to remove all the water in the cheese.
Add icing sugar to the cheese and mix it to form a smooth mixture.
Divide the mixture into 12 parts in a spherical shape
Boil 5 cups water with 1 cup sugar and add the Gollas to the boiling water.
Cover the pan for 10 minutes and then remove it from the burner.