Ras Gullay (Rus Gulay)

Ingredients
1 liter of fresh milkOR
2 cups of powdered milk dissolved in
12 cups of water.
2 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
2-3 drops of Kewra essencechopped pistachio (Pistay) for garnish (optional)

Instructions
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 curdseparates 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(DO IT BY HAND).
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

Serving: 8 to 10