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1
mix both type of milk and spoil it with the lemon juice.
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2
drain out the water from it and put the milk consistency in a cheese cloth.
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3
press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.
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4
it will take about 45 minuts.
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5
take out the milk consistency and rub finely with your hand or in a powerfull morter mixer.As fine as you can.
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6
make samll walnut size round balls.
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7
FOR SUGAR SYRUP.
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8
in a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
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9
when the syrup starts boiling ,drop in the balls.
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10
if you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
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11
if you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minuts on medium flame of gas.
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12
allow to cool it completely.
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13
when it is cold enough mix the rose syrup and put the milk balls in the fridge .
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14
It remains fresh for 1 week.
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15
NOTE:- IF YOU GET FRESH MILK ,YOU CAN AVOID USING ANY KIND OF CREAM OR HALF AND HALF.BUT IN USA FRESH MILK IS IMPOSSIBLE TO FIND.
