Bengali Sweet -Rasgolls
Topic started by Leena (@ bzq-225-43.lns.bezeqint.net) on Fri Jan 4 09:53:40 .
All times in EST +10:30 for IST.
Can anyone give me recepie for spongy rasgolls? When I make them they dont come out spongy.
Responses:
- From: lali (@ syd-adsl-099.tpgi.com.au)
on: Fri Feb 1 20:22:12
boil one litre of milk, add 3 tbs of vinegar to split the milk. drain and leave the curd for 5-6hrs, add tps of semolina. knead well.
divide them into 14-15 oval shapes in a big pan take two litres of water, add 4 cups of sugar. Bring to boil. Add the oval shapes to the water.
Cook gently. Cover the pot with a lid. Cook under low heat for 20 minutes. Leave it to cool and let the oval shapes rest in the water
for 1-2 hrs. Add rose essence for flavouring. Oval shapes should be nice and spongy. Happy eating!
- From: funcook (@ toronto-ppp228631.sympatico.ca)
on: Sun Oct 20 02:01:28
To answer Leen's query - Rasgullas or Rossogullas are not so easy to make. The trick is to have the right Chenna (paneer to some) and not curds as mentioned by lali. When splitting the milk, use lemon juice mixed with water instead of vinegar. Add it in a swirl and stir gently. This helps make a soft Chenna. Drain immediately in a fine muslin cloth and dip this in cold water to prevent further cooking of the resultatn Chenna. Tie and squeeze the whey very gently. Place it under the same pot/pan in which the Chenna was made, fill water upto the mark where the milk was when boiling. Place the Chenna under pressure for not more than 1 1/2 hours. Remove and knead with the palm of your hands literally scrubbing the steel table top, until all the granules have been homogenized and the palm gets to be greasy. This means, you have managed to separate the fat content. Some people believe in using Cow's milk as opposed to Buffalo's. You will then add a tbsp of ap flour mised with a large pinch of baking powder. Shape and poach in light syrup for 20 minutes. Add a little flour mised with water to this syrup, to generate a foaming effect on the syrup. Alternately cover with a lid. Be careful not to spill over and also that the syrup does not thicken too much, for which you may sprinkle a little cold water from time to time.
- From: Arvind Kumar (@ dhcp065-024-190-114.columbus.rr.com)
on: Thu Nov 7 11:59:37
Re: Funcook's response
Please advise how to prepare "light Syrup".
I am too lazy to knead with hands hence use the dough hook of my machine until Chhena is just like "cream chees" consistency.
- From: GV (@ cosiapat1.net.americas.agilent.com)
on: Thu Nov 7 12:33:55
Hi FunCook
Can you suggest what milk to use eg. Non-Fat/Fat Free/Vitamin-d/2% Milk.
Pls suggest which milk to use.
- From: funcook (@ tor-58-26b-209197170090.3web.net)
on: Thu Nov 7 21:07:09
Hello Arvind!
Syrup that has more water and less sugar. In terms of measurement - I don't know. But Lali's recipe above for the syrup should serve the purpose.
Normally sugar syrups ar in one,two and three thread stages and also in-betweens before it reaches the softball, hardball, crackling, golden and the caramel stage.
A light syrup is somewhere around 1/2 to 2/3rd the strength of a one thread stage syrup.
Hello GV!
Generally fresh milk is better as compared to a Long Life one.
4% milk fat is your best bet. No I would not advice you to use the others that you have mentioned.
- From: Anu. (@ cache-rl04.proxy.aol.com)
on: Wed Dec 18 13:22:25
Hi,
The kneading part, can be done in a food processor.
- From: Ammu (@ 203.145.152.214)
on: Wed Feb 12 05:28:12
Hi friends,
Can u tell me how to prepare tomato sauce as it is favourite for my son.
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