4 cups whole milk
2 teaspoon 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).