Recipes questions and answers

Please see this link for Rasgulla,

http://www.recipedelights.com/recip…

Ingredients :

Milk 1/2 litre Refined flour (maida) 2 tsp Citric acid dissolved in water or lemon juice 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp. Sugar 1 cup Water 1 cup Rose essence or cardamom powder 2-3 drops or 1/4 tsp

Method :

1. Heat milk in a pan and bring it to boil. Remove from heat. 2. Add citric acid or lemon juice. 3. Stir slowly and gently until white curd forms on the surface and separates from whey. 4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. 5. Knead chenna to make a smooth dough. Add flour and knead again. 6. Make small balls of equal size (6-7) of the dough and keep aside. 7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. 8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. 9. On cooling, add rose essence. Refrigerate and serve chilled.

You can also see these links

http://www.fatfreekitchen.com/lowfa…

http://www.tarladalal.com/Recipe.as…

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The best way to go about making Rasagullas spongy and soft is to add a pinch of soda (bicarbonate) to the paneer and knead well before making balls. Then boil them in water first 'til they float, drain, and then boil again in sugar syrup.

Hope this helps, Vijaya

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Boil the milk and add the lemon to make the paneer.

Once the paneer separetes from the whey strain and wash it thoroughly.

Tie the paneer in a muslin cloth and squeeze out the excess water.

Now add the 1 tsp sugar to it and knead the paneer well.

Divide the paneer dough into small balls and keep aside.

Make a syrup with the sugar and water.

Then add the balls while the syrup is boiling.

Cover with a lid and continue to boil it for 15 mins.

Cool it for sometime. serve chill.

http://www.sysindia.com/forums/Kitc…

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