Topic started by Cindy (@ 61.11.77.165) on Thu Sep 2 21:52:05 EDT 2004.
All times in EST +10:30 for IST.

Can anyone Plz gimme the perfect recipe for rasagulla?

Responses:

• From: Cindy (@ ppp81-14.dsl-chn.eth.net) on: Tue Sep 7 09:49:57 EDT 2004
  
  ??? anybody there?
  
  
• From: KH (@ ip68-11-218-91.br.no.cox.net) on: Tue Sep 7 13:23:42 EDT 2004
  
  Hello Cindy,
  
  Here comes the recipe for rasagulla of Mrs. Mano. I have not tried it, may be it will be helpful to you. Good Luck!
  
  RASAGULLA:
  Heat 1 liter of thick milk in a vessel to simmering point. When the milk starts to simmer, put off the fire and pour the juice of 2 limes in it. The milk will start to curdle. If it doesn’t start to curdle, then you can add a little more limejuice. When the milk is fully curdled pour 2 big cups of water in it. Close it with a lid and allow it to stand for 10 minutes.
  
  
• From: KH (@ ip68-11-218-91.br.no.cox.net) on: Tue Sep 7 13:24:17 EDT 2004
  
  Contd..
  Then strain it through a muslin cloth. Press out the excess water and remove the paneer to a glass plate. Add 1sp fine semolina to it and gently knead it with yr palm into soft dough. Make small equal sized balls out of it. Put 2 cups of sugar in a deep pan with 3 cups of water. Heat it. When it starts to simmer drop all the balls in it gently. Cover the pan with a hollow plate, which is full of water. The fire must be medium to high. When the water in the lid starts to simmer, put off the fire. Let it stand for 10 minutes. Then remove the lid carefully and take out the rasgullas and cool them to room temperature. Add a little rose essence and chill them for at least 4 hours before using.
  
  
• From: Cindy (@ ppp79-133.dsl-chn.eth.net) on: Sat Sep 11 01:25:06 EDT 2004
  
  Thank You so Much KH...
  
  

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