Bengali Rasgullas Part 2

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

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