Rasagulla

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish.
Rasgulla
Ingredients :

Chaina
Sugar syrup
Elaichi Powder 1tsp

• Knead the chaina in order to remove lumps and add elaichi powder to it.
• Heat sugar syrup and add hot water to dilute it.
• Once heated, shape the chaina and add to the sugar syrup.
• To create froth add flour and chaina water.
• Allow it to cook for about 15 to 20 minutes.
• In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water.
• Once the rasgullas are cooked, soak in the above mixture.
• (If the rasgullas settle at the bottom it shows that they have been cooked.)

Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre ...
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots            ...
Read more

Sobronade

Image
Sobronade is one of the most authentic soup in French classical cuisine. In the early 15th century this soup had gained alot of fame because of its hasselfree and the ingredients are easily available. this was one of the most liked recipe at the time of french aristocracy. It is full of nutrition and proteins as it has sausage and and ham in it. this is a good satrt with the meal for any occasion. Sobronade Serving           2 Ingredients                                        Quantity Dry Haricot Beans                                 30gm Thick Tomato Juice/Tomato Puree   75ml Onion.                                              20gm Carrot. ...
Read more