Rasbhari (Milk Balls) First Trial

Today, I try to make Rasbhari which is a classical milk based dessert from Nepal. Here is the recipe:

RASBHARI (MILK BALLS)


 INGREDIENTS
- 4 cups whole milk

- 2 teaspoon of vinegar

- 1.5 cup sugar
 PREPARATION
1. Boil milk and add vinegar to it. The milk should separate into whey (watery part) and solid.

2. Obtain solid part by shifting through a clean piece of cotton (muslin) cloth. Discard as much water as you can.

3. Make paste into a small balls (about inch or less diameter). Add some water if neccessary.

4. Boil water in separate utensil (atleast 3 inches water) in low medium heat.

5. Add sugar gradually to the boiling water to make a light syrup.

6. Gently drop the balls in the boiling syrup and cook for 30-40 minutes.

7. Remove from the heat and serve cold.

8. Rasburi can be stored in container in refrigerate (don't freeze).

STRUGGLE
I followed through the whole recipe, at first it turn out very well, but when it comes to number 6 where I have to boil the milk balls in light syrup, the solid balls started to scatter.

SOLUTION
I changed the recipe by using my own method, I add the number of sugar in order to make the balls sweet and take the balls out of the water before they scattered. At the end I have to build the shape to balls again. After that, to make the balls harder I put them in refrigerator and it seems to turn out pretty well. I will ask my family at home to try them and ask for their feedbacks.

Things That I Have learned
Today I learn that I put too much vinegar, so next time I make Rasbhari, I will decrease the vinegar. I will still use my method to make Rasbhari.

The reason why I have a cooking trial for Rasbhari is because it is a very unusual dessert for me so I figured to try it out and like today, it brings benefits to me because later I can fix my mistakes.