Directions

• Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curd
• separates out.
• Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.
• Knead it as much as you can, the more the better
• Meanwhile add the sugar to 3 cups of water and boil to make syrup.
• When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 – 15 minutes.
• Just before removing from heat add the kewra essence and garnish with chopped pista.
• Cool before serving