Topic started by Gaya3 (@ 1cust184.tnt1.mercerville.nj.da.uu.net) on Fri Nov 16 12:37:44 .
All times in EST +10:30 for IST.

hi Hemant,

what happen friend........? Like a magician, u r suddenly vanishing, but here people r waiting for ur feed back........where r u ??? Please do post us ur recipes............ got settled somewhere ...or busy...........Please do come back with ur recipes.....

Take care,
Gaya3.

Responses:

• From: Misguided Soul (@ trt-on59-057.netcom.ca) on: Fri Nov 16 19:00:50
  
  Well done GayaThree, there you go!. You made it again.
  
  Ganesh.
  
  
• From: ujarati New Year and being in a spot of tourist attraction, I have a lot of relatives dropping in during Divali Holidays, (@ 203.200.15.20) on: Sat Nov 17 06:54:03
  
  Hello Gaya3 and all those anxious Hubbers,
  First of all, please accept my apologies.It is our G
  
  
• From: Hemant (@ 203.200.15.20) on: Sat Nov 17 07:02:06
  
  Hello Gaya3 and all those anxious Hubbers,
  First of all, please accept my apologies.It is our Gujarati New Year and being in a spot of tourist attraction, I have a lot of relatives dropping in during Deepavali holidays,I am stealing some minutes to surf and read the forum hub.
  I have read about big disasters after 11th sept in the sweet chariot section.
  I wanted to tell something to all my fellow hubbers that Preparing sweets is the trickiest thing.Even though the number of ingredients rarely go beyond three or four , Sweets generally play tricks on almost all the novices.I myself always have my heart in my mouth whenever sweets are prepared by me.This Deepavali we made, Kaju katali and Mohan Thaal, but I was equally anxious like Gay3 or Layanya oe Preeti.
  Though the result was assuredly good but you never know.
  I might be out of action from Monday till 26th.So please bear with me.
  Happy New Year to you all.
  
  
• From: Gaya3 (@ 1cust239.tnt2.mercerville.nj.da.uu.net) on: Sun Nov 18 17:30:39
  
  Thanx Hemant, and we all wish u a very happy new year ........!!!!! let ur "wonderful" Service continue................
  
  Take care,
  Gaya3.
  
  
• From: kavita (@ aca770f7.ipt.aol.com) on: Wed May 28 18:17:00
  
  hello hemant
  please do tell me how to make smooth round shape rasgulla because whenever I try it break in the sugar syrup. I like your receipe hoping that you'll suggest me some trick to make ras...
  
  
• From: Hemant (@ 203.195.208.26) on: Wed May 28 21:11:04 EDT 2003
  
  Hello Kavitha,
  By today evening I will post the method , and correct milk etc to be used for Rosogollas.
  
  
• From: Ramadas (@ dclient217-162-114-61.hispeed.ch) on: Thu May 29 04:07:16 EDT 2003
  
  Long Live Hemantji!!!
  
  
• From: Hemant (@ 203.195.208.26) on: Thu May 29 13:05:19 EDT 2003
  
  Hello Kavitha,
  The problem with US milk is, it has a lot of Naco3 ie, sodium carbonate. This is an add on because the shelf life of Milk increases.
  But this milk is not good for Rosogollas.
  More acid is needed to break the milk and get cheenna.
  As the coagulation is toomuch, the rosogollas will break.
  Actually you need pure cow's milk without additives.(whole milk)
  If you have it, use little citric acid or lactic acid of sour curds to break the milk.
  Filter excess water after milk breaks.
  Wash the chenna with water to remove excess acids.
  Make a fine mixture by thoroughly mixing in a plate with firm hand.
  When you have homogenous mixture, make small rounds of chenna and proceed as per the method given in my website.
  You should have no problem there upon.
  
  Please Ramdas ji,No long life. !!These days, it is a curse.
  
  

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