Topic started by Sindhu (@ 164.109.144.148) on Thu Jul 3 18:38:16 .
All times in EST +10:30 for IST.

Hi,

I checked out Hemant Trivedi's web site .. and tried one of his recipe (RossoGulla recipe) .. It didnt come out well. I made the milk extract as directed .. using the citric acid. I got a soft curdled milk which I passed it through sieve. Then I add the corn starch (I didnt know what kind of starch is needed) .. then made the marbles. But when i boiled it , it didnt puff up .. It came out very hard. And when i tasted it, it was sour due to the citric acid.

Hemant .. can you tell me where I went wrong. Or can anybody who made good rassogullas help me .. ??

Thanks
Sindhu

Responses:

• From: Hemant (@ 203.195.208.26) on: Fri Jul 4 11:54:44 EDT 2003
  
  Hello Sindhu,
  The starch is the culprit and also you need to remove the citric acid totally by washing.
  Rosogollas are very tricky.
  I would suggest you to use little cirtic acid in hot milk.
  Later on wash thoroughly and remove citric acid traces.
  Boiling the rounded chenna in sugar syrup is recommanded.
  Try again please.
  Second thing is, you must use Shingoda starch (lotus knot) and not other starches.Commercial people use this starch to keep the firmness of Rosogollas.And these are added to rather thick over sweet sugar syrup which will extend the shelf life.
  Rosogollas , at home may be made without starch .
  My wife does not add any starch and boils directly in syrup.
  
  
• From: Sindhu (@ 12-235-39-157.client.attbi.com) on: Sat Jul 5 01:22:34 EDT 2003
  
  Thanks Hemant,
  
  I guess I used more of citric acid .. and I did not wash. When you say wash .. does that mean just pass it over the running water to remove the acid traces ??
  
  I will try it again .. maybe with little quantity .. I am in US not sure whether Shingoda starch is available in the local market here..
  
  So if I dont use the starch what is the trick to keep the golas without breaking.. when it is boiled?
  
  Do I need to use the soda to puff it up ?
  
  But in your recipe you had specifically mentioned to boil in Plain water for good result other wise it will be hard .. So do you think if I dont use starch I should be boiling it in the light syrup ?
  
  If I have to make the rosogulla using cup measure, do you think you can provide the equivalent measure for all other ingredients ? Beacuse here in US we get things in pounds and in larger quantity ..
  
  I want to try your spongy Dhokla recipe too It sounds very nice .. I have always failed to get a spongy soft dhoklas :-( Any suggestion and tricks on that ??
  
  Thanks,
  
  Sindhu
  
  
• From: Sindhu (@ 12-235-39-157.client.attbi.com) on: Sat Jul 5 01:22:39 EDT 2003
  
  Thanks Hemant,
  
  I guess I used more of citric acid .. and I did not wash. When you say wash .. does that mean just pass it over the running water to remove the acid traces ??
  
  I will try it again .. maybe with little quantity .. I am in US not sure whether Shingoda starch is available in the local market here..
  
  So if I dont use the starch what is the trick to keep the golas without breaking.. when it is boiled?
  
  Do I need to use the soda to puff it up ?
  
  But in your recipe you had specifically mentioned to boil in Plain water for good result other wise it will be hard .. So do you think if I dont use starch I should be boiling it in the light syrup ?
  
  If I have to make the rosogulla using cup measure, do you think you can provide the equivalent measure for all other ingredients ? Beacuse here in US we get things in pounds and in larger quantity ..
  
  I want to try your spongy Dhokla recipe too It sounds very nice .. I have always failed to get a spongy soft dhoklas :-( Any suggestion and tricks on that ??
  
  Thanks,
  
  Sindhu
  
  
• From: Hemant (@ 203.195.208.26) on: Sat Jul 5 21:10:42 EDT 2003
  
  Hello Sindhu,
  Please try again as I wrote before.
  You will get the hang of the method.
  Softness of R'gollas depends upon milk.US milk has carbonates.
  I am not sure how you get good gollas there with that milk.
  No harm in trying.
  Yes, use running water to remove excess of citric acid.
  Starch is used by some (Gujarat/Rajasthani) sweet makers to give it firmness.Bengal gollas are made strictly without starch.Boil directly in chasni.(syrup).
  Dhokla, will be fluffy.Try that.
  
  
• From: RONGEN SINGH (@ ) on: Fri Jun 4 08:10:52
  
  Require brief literature on the history of 'ROSOGOLLA' as I will be doing my M.tech.(process & Food Engg.)thesis on the same.
  
  

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