Babycorn fry is mouth wather and i will try one day. I’m providing u recipes for rasagolla, when u get time, u try it and make a post in ur blog, so that i will try it from your blog. I will put 2ways of making rasagolla, cooker way and normal cooking rasagolla.
1)COOKER RASAGOLLA
Ingredients:
* 2 litres full cream milk
* 2-3 tbsps lime/lemon juice
* 5 tsps flour
* 4 cups water
* 2 cups sugar
* 2-3 tbsps rose water or a few strands of saffron
Preparation:
* Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
* Strain the cheese and wash it well under running water – to remove all the lime juice from it.
* Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
* Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how smooth you knead the cheese, so give it your best shot!
* Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
* Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas, as they will expand to double their size while cooking in the syrup!
* While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.
* Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
* When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Rasgullas and chill for a few hours before serving.
I’m giving the URL, but its not going, that’s y pasting the whole recipe. Traditional Rasgolla Recipe. Take your time mam, but I will surely wait for your post to come. I tried this cooker rasagolla, it has come as good sweet but not rasgolla. my husband liked it and he said 60% ok now.still keep trying this.
Rasgulla Recipe
Ingredients :
For Rasgulla balls
Milk- 4 cups
Lemon juice disssolved in water- 2 tablespoon lemon juice dissolved in 1 tablespoon of water
All purpose flour (maida)- 1 tablespoon
For the sugar syrup
Sugar- 1 1/2 cup
Water- 4 cups
Cardamom powder- 1/4 teaspoon
Method
Heat milk in a pan and bring it to boil for about 8-10 minutes.
When it starts boiling, add lemon juice and wait for the milk to curdle completely.
Remove from the heat and let it cool for about 3-5 minutes.
Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called “paneer”. wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.
Knead paneer for about 5-7 minutes to make a smooth dough. Add flour and knead again for few minutes.
Make smalls of about 1 inch in size (8-10) of the dough and keep aside.
Next make sugar syrup. Mix sugar, water, and cardamom powder in a saucepan and bring it to boil.
Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.
Transfer into a serving dish.
Refrigerate and serve chilled.
Note
Rasgullas should always be cooked on a high flame.
The softness of the rasgulla depends on how well you knead the paneer. The more you knead, the more spongy will be the rasgullas.
While cooking, it should double their size.
The cooking time of the rasgullas will vary depending on their size.
Another Rasgulla Recipe
Ingredients:
1/2 Litre milk
3 tbsp Lemon juice
2 tsp All Purpose Flour
1/4 tsp Rose essence or cardamom powder
1 Cup Water
1 Cup Sugar
Method :
Take a pan and heat milk in it. Bring it to a boil.
Add lemon juice, stirring slowly and gently till cheese separates from the milk.
Now turn off the heat and strain it through a strainer.
Make sure all the water from the cheese is drained.
Now knead it to make soft dough.
Combine flour with it and knead again.
Make small rounded balls from the dough, keep aside.
The balls should not have any cracks in it.
Now combine sugar and water in a saucepan and boil it.
Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
Add rose essence or cardamom powder and turn the heat off.
Allow to cool and serve .
Method :
Dissolve the citric acid in 1/2 cup of water and keep aside.
Bring the milk to a boil in a pan, stirring continuously.
Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
Add the citric acid solution and stir the milk gently.
The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
Strain out all the whey using a clean damp muslin cloth.
Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
It is advisable to use this almost immediately.
Use as required.
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.
Tarla Dalal’s Rasgulla Recipe
Ingredients :
For the rasgullas
chenna (Refer to the above recipe)
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
For the Rasgullas
Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface.
Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.
For the sugar syrup
Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8″) in diameter and 150 mm. (6″) in height and heat while stirring continuously till the sugar dissolves.
When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. • Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
Method :
Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
If it sinks to the bottom, it is cooked.
Remove form the fire.
Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for approx. 3 to 4 hours before serving.
Tips :
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8″) in diameter and 150 mm. (6″) in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
While sprinkling water on the syrup when the rasgullas are cooking, make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities.
The cooking time of the rasgullas will vary depending on their size. (i.e. large shapes viz. the rolls, rajbhog etc. will need more cooking time and versa).
VARIATION : KAMALA BHOG Add a few drops of orange essence (or 1 teaspoon of finely chopped orange rind) and a few drops of orange food colour to the chenna. Proceed as for rasgulla. Also, add a few drops of orange food colour to the sugar syrup just before adding the chenna balls to it.
VARIATION : RASGULLA SHAPES. SQUARES : Divide the chenna into 14 equal portions and gently shape each portion into a 25 mm. x 25 mm. (1″ x 1″) square. LOGS : Divide the chenna into 8 equal portions and gently roll each portion into the shape of a log of 12 mm. (1/2″) diameter and 50 mm. (2″) length. Proceed with the sugar syrup and the method of cooking as stated in the preceding recipe.
Use as required.
Babycorn fry is mouth wather and i will try one day. I’m providing u recipes for rasagolla, when u get time, u try it and make a post in ur blog, so that i will try it from your blog. I will put 2ways of making rasagolla, cooker way and normal cooking rasagolla.
1)COOKER RASAGOLLA
Ingredients:
* 2 litres full cream milk
* 2-3 tbsps lime/lemon juice
* 5 tsps flour
* 4 cups water
* 2 cups sugar
* 2-3 tbsps rose water or a few strands of saffron
Preparation:
* Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
* Strain the cheese and wash it well under running water – to remove all the lime juice from it.
* Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
* Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how smooth you knead the cheese, so give it your best shot!
* Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
* Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas, as they will expand to double their size while cooking in the syrup!
* While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.
* Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
* When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Rasgullas and chill for a few hours before serving.
Thank you Suchithra. I will try and post it.
I’m giving the URL, but its not going, that’s y pasting the whole recipe. Traditional Rasgolla Recipe. Take your time mam, but I will surely wait for your post to come. I tried this cooker rasagolla, it has come as good sweet but not rasgolla. my husband liked it and he said 60% ok now.still keep trying this.
Rasgulla Recipe
Ingredients :
For Rasgulla balls
Milk- 4 cups
Lemon juice disssolved in water- 2 tablespoon lemon juice dissolved in 1 tablespoon of water
All purpose flour (maida)- 1 tablespoon
For the sugar syrup
Sugar- 1 1/2 cup
Water- 4 cups
Cardamom powder- 1/4 teaspoon
Method
Heat milk in a pan and bring it to boil for about 8-10 minutes.
When it starts boiling, add lemon juice and wait for the milk to curdle completely.
Remove from the heat and let it cool for about 3-5 minutes.
Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called “paneer”. wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.
Knead paneer for about 5-7 minutes to make a smooth dough. Add flour and knead again for few minutes.
Make smalls of about 1 inch in size (8-10) of the dough and keep aside.
Next make sugar syrup. Mix sugar, water, and cardamom powder in a saucepan and bring it to boil.
Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.
Transfer into a serving dish.
Refrigerate and serve chilled.
Note
Rasgullas should always be cooked on a high flame.
The softness of the rasgulla depends on how well you knead the paneer. The more you knead, the more spongy will be the rasgullas.
While cooking, it should double their size.
The cooking time of the rasgullas will vary depending on their size.
Another Rasgulla Recipe
Ingredients:
1/2 Litre milk
3 tbsp Lemon juice
2 tsp All Purpose Flour
1/4 tsp Rose essence or cardamom powder
1 Cup Water
1 Cup Sugar
Method :
Take a pan and heat milk in it. Bring it to a boil.
Add lemon juice, stirring slowly and gently till cheese separates from the milk.
Now turn off the heat and strain it through a strainer.
Make sure all the water from the cheese is drained.
Now knead it to make soft dough.
Combine flour with it and knead again.
Make small rounded balls from the dough, keep aside.
The balls should not have any cracks in it.
Now combine sugar and water in a saucepan and boil it.
Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
Add rose essence or cardamom powder and turn the heat off.
Allow to cool and serve .
Chhena Recipe
Ingredients :
• 1 litre cow’s milk
• 1/2 teaspoon citric acid (nimbu ke phool)
Method :
Dissolve the citric acid in 1/2 cup of water and keep aside.
Bring the milk to a boil in a pan, stirring continuously.
Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
Add the citric acid solution and stir the milk gently.
The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
Strain out all the whey using a clean damp muslin cloth.
Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
It is advisable to use this almost immediately.
Use as required.
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.
Tarla Dalal’s Rasgulla Recipe
Ingredients :
For the rasgullas
chenna (Refer to the above recipe)
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
For the Rasgullas
Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface.
Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.
For the sugar syrup
Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8″) in diameter and 150 mm. (6″) in height and heat while stirring continuously till the sugar dissolves.
When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. • Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
Method :
Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
If it sinks to the bottom, it is cooked.
Remove form the fire.
Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for approx. 3 to 4 hours before serving.
Tips :
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8″) in diameter and 150 mm. (6″) in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
While sprinkling water on the syrup when the rasgullas are cooking, make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities.
The cooking time of the rasgullas will vary depending on their size. (i.e. large shapes viz. the rolls, rajbhog etc. will need more cooking time and versa).
VARIATION : KAMALA BHOG Add a few drops of orange essence (or 1 teaspoon of finely chopped orange rind) and a few drops of orange food colour to the chenna. Proceed as for rasgulla. Also, add a few drops of orange food colour to the sugar syrup just before adding the chenna balls to it.
VARIATION : RASGULLA SHAPES. SQUARES : Divide the chenna into 14 equal portions and gently shape each portion into a 25 mm. x 25 mm. (1″ x 1″) square. LOGS : Divide the chenna into 8 equal portions and gently roll each portion into the shape of a log of 12 mm. (1/2″) diameter and 50 mm. (2″) length. Proceed with the sugar syrup and the method of cooking as stated in the preceding recipe.
Use as required.
Sorry to trouble you. Keep going by giving us more wonderful recipes. bye. takecare.suchithra
site name is http://www.indianmarks.com/recipes