![]() When I check to see if the rasgullas are cooked after 10-12 mins by putting them in a bowl of water. Everything goes well till about 15-20 mins. I've tried with adding cornflour and without as well. I've tried with mother dairy cow milk and toned milk. If syrup is not enough, add water and sugar in same ratio as given in ingredients table above for cooking the second batch. You can use the same sugar syrup for the second batch. If you want to double the recipe, cook them in batches (from step-8 to step-10).Do not change the quantity of water and do not reduce the quantity of sugar (you can add more sugar) as they are required to cook them perfectly.If required, increase the flame to high to keep the syrup boiling. It is necessary to keep the syrup boiling all the time while cooking the rasgulla in it.Do not knead chhena after it starts to release the fat in step-5.If prepared chhena is too dry (in step-4), rasgulla will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking.Use deep and wide mouthed vessel for perfect cooking.Do not use store bought paneer to make this sweet.However, if it is not available, you can use regular milk. Use full fat cow’s milk for best results. ![]()
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