AboutJaya Shrivastava Expertise I can answer questions related to North Indian Vegetarian cuisine. I can tell you about the medicinal value of spices and vegetables. I started cooking from the age of eight. Though I have a degree in biotechnology, cooking is my passion and I would love to answer your queries related to vegetarian cooking.
Experience About twenty years of experience in kitchen. My source of knowledge is my mother and experimentation.
Publications some recipes published in hindi newspapers
Education/Credentials Masters in Biotechnology
Awards and Honors Medal for first position as science graduate in the city.
Question Hello:)
ive been wanting the original rasgulla recipe desperately.i have tried making them 100 times but never have they become succesful & spongy like the ones you get in shops. i live rasgullas. can you pleaseeeeee send me a spongy rasgulla recipe ill b grateful to you foever :)
cheers
anu
Answer Hello Anu,
you are scaring me :)
Anyway let's try this recipe out
Ingredients:
1 liter milk (2% or homo)
1 ½ tbsp white vinegar or 2-3 tbsp lemon juice
1 tsp maida flour
1 cup sugar
3 cups water
Rose essence
Method:
1. Bring milk to boil over medium heat, stirring occasionally.
2. gradually add vinegar or lemon juice stirring constantly
3. when milk curdles, remove from heat, cover and leave aside for15 minutes or so.
4. place muslin cloth over a bowl and pour curdled milk into it.
5. wash with water 3-4 times to remove all traces of vinegar or lemon juice.
6. Take the cloth from all sides and gently squeeze to remove most of the water
7. hang it like a bag for an hour or so to get rid of all water, drier the better.
8. place paneer on a clean working surface and knead it into a very smooth dough, leaving no lumps and until your hands feel greasy.
9. add flour and continue kneading until soft
10. divide into 10-12 equal portions and roll each into a very smooth and even ball.
11. put sugar and water in a pressure cooker (3 liter cooker would be good and 5 would be better) over high heat, bring to boil stirring so that sugar dissolves.
12. very carefully place all balls one by one into this syrup.
13. close the cooker and let it come to full pressure over high heat.
14. reduce heat and cook for 7 minutes
15. remove cooker from heat and let it cool.
16. open and add essence.
17. serve hot or cold.
Baking powder can be used (only a pinch) to puff rasgullas but better to leave it as wrong proportions may give bad results. Never use baking soda though.
Rasgullas cook better in a dilute syrup. So if you prefer them sweeter just make another syrup(1cup sugar 1 cup water, let it cool and add few drops of lemon juice and rose essence) and put rasgullas into this syrup.
A very smooth dough is absolutely essential. So do the kneading really good.
If still they do not turn good we will go for troubleshooting. So please let me know if there is still trouble.
