• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Ras Gullay

1 litter of fresh milk
3 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
4-5 drops of Kewra essence
chopped pistachio (Pistay) for garnish (optional)
Method
In a pot heat the milk until it starts to boil, add either the vinegar or lemon and let it curdle. Carry on boiling it until the water and curd separate. Drain and sieve to separate the curd from the water. Spread the curd out on a clean, flat surface and add the rice flour to it. Knead it as much as you can.
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil take the curd mix and roll into small balls, add them to the syrup and cook for 10-12 minutes. Just before removing from heat add the kewra essence.