Bengali Rasgullas Part 2
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Bengali Rasgullas Part 2
My video is in two parts.This is Part 2 of my video. It is very difficult to make round soft spongy white Bengali Rasgullas at home.I have tried to explain all imp steps in my video.Pl follow these steps carefully and U will enjoy the experience. I had accepted the challenge given by my bengali patient and a friend Sanchayika sarkar 6 mo before. After a lot of hard work, trials and patience I got the success continuously and consistently.Today on 1st Jan 2009 I am sharing my video with u all.Thank You
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Tips & Comments
Dear Sir, I was on the verge of giving up!! folks at home are sick of trying out my failed RGs. I will try again as suggested and will let you know.
Dear Rashnaamar, Pl dont hesitate to ask q as many as U like.I will be more than happy to reply.When I tried to learn, I couldnt find any one who could reply or solve my q.I went thr process of repeated failures before I got the success.I dont want U to go thr it.Once again--Pl dont leave any water in the chenna.Kneed it while it is still warm.Kneeding is needed only for few seconds and it becomes really soft smooth dough, if it is from cow milk and curdled exactly as in my video.Use whey to curdle the milk and after letting the milk to come at 70cg.Syrup for cooking should be sticky and not thin nor 1 string. We can re use the syrup. It will give brownish tinge to next batch of RGs.U can add few strands of Saffron to syrup to give nice yellow color lile Rajbhog.Fresh cow milk is must.I M surprised why U kneeded so much.Pl dont mix few recipes of diff persons.Pl strictly follow the steps and success will follow U.Rasgullas should never collapse. Regards
yes, it came out better on the 3rd trial. I left a left a little moisture in the chenna and really kneaded hard for 30 min. My palms were greasy and the paneer balls were ok. The mistake was that I had made the gollas a bit biggere and the rosgollas collapsed after they were cooked. while they tasted very good the softness went away after refrigerated in the thin syrup. any suggestion for keeping them soft? Also can the sugar syruo with the aritha be reused for the next batch of rasgollas? its such a pity to thrw the lot away. Hope you don't mind the continual queries from me. I intend to ask a lot !!!!
Dear rashnaamar, Thanks for ur msg.Yes, U have to kneed chenna while it is warm--at 70 cg, after removing water from it. A lot of trials will be needed before U can master the art. However watching my videos few times closely will help U a lot.Regards Dr Rajesh
Hello Dr, Khatwani, I tried making the rasgullas, but I had difficulty making the gollas, as the chenna didnt bind together enough to make them smooth. Please can u tell me whther the gollas should be made whilst the chenna is still warm? I have just the soaked the gollas in the thin syrup and will let you know how they come out.