Ingredients
The following ingredients have 4 Servings
- 1 Tbsp of unflavored gelatin
- 1/2 cup warm water
- 4 cups of whole milk (I don't recommend using low fat or skim milk)
- 2 cups water
- 1/2 cup sugar
- 2 Tbsp of rose water extract (can be purchased at Asian, Indian grocery store, or Amazon)
Instruction
- Dissolve the gelatin in the warm water in a large glass container with lid. Stir to mix thoroughly. Pour the milk into a medium sauce pan and cook until it just about started to boil. Remove from the heat. Scoop about 1/2 cup of the warm milk into the gelatin and whisk until they are mixed thoroughly. Pour the rest of the warm milk into the gelatin mixture and whisk again until well mixed. Let this milk mixture cool down completely. Cover with the lid and let it refrigerate overnight. The next day when you look at it, the milk curd will be "jiggly" and not firm, which is the desirable consistency we want
- Prepare the rose water syrup by adding water, sugar and rose water extract in a medium sauce pan. Bring to a boil and then lower the heat to just let it gently simmer for about 30 minutes. It will turn lightly pale brown. Remove from the heat. Store in the refrigerator
- When ready to serve, scoop about 2-3 heaping amount of milk curd into a serving bowl. Pour in about 2-3 Tbsp of the rose water syrup and enjoy
