Virtual Feast - Comments

thank you so much for all the compliments Santhi:) I'm not yet baking queen... still many things to learn:)

the rasagulla recipe is Chithramma's the link is here: http://www.indusladies.com/forums/10951-post111.html

I'll also add here some tips that i followed after having some failures before.

1. When you make paneer: after draining the paneer as mentioned in the recipe, pour cold water until the paneer is cooled. this i noticed helps the paneer from cooking further due to the heat and gives soft paneer. then squeeze and tie the cloth to the tap of the sink. let the remaining water drain. the paneer should not become completely dry. it must retain a little bit of moisture. this particular step one can learn only by trial and error.
2. i didn't add maida since the paneer upon kneading were soft enough. i think this depends on the quality of milk as well. if the paneer cracks and difficult to roll then the maida given in the recipe helps to bind.
3. i kept one kalkandu (sugar candy) inside each paneer ball. this trick my cousin taught for getting porous inside. i have also tried without this step when doing r.gullas in pressure cooker method and they were porous as well. i simply wanted to try if this makes any difference. but if the paneer is kneaded well and cooked properly as given in recipe it is porous anyway.
4. Chithramma has not mentioned this but i cooked the rasagullas CLOSED. i also timed and sprinkled the hot water : every 5 minutes. i did like this for 4 times; after the 4th time when touched the rasagullas sprang back and it was glossy to look.
5. after removing from fire i immediately poured a cup of ice cold water to stop the r.gullas from cooking anymore. then i took out about 3 cups of the sugar syrup in another bowl. transfer the cooked r.gullas into this bowl and let it soak.

i hope i have not missed any point. i'm glad you liked the gullas:)

Latha

Dear Latha

Thanks a lot........ Latha, I also made Ragullas for Diwali last month as per below method of Chitramma. I used full cream long life milk. First time the whey did not release. So second time I made again, with little more lemon juice. Everything came out well. I put weight for 1 whistle and kept for 7 mts as given by chit. I did not also use maida and made the balls. But the resulted gullas though all were good, but could smell the Nimbu and color also was little reddish. So I am planning to try third time again. As per your link it is a different Rasgulla of chit's I think......... that is after multiple tries for our kitchen queen..... So I also wish to try like chit again and again........, this time with a kalkandu inside. But your gullas look absolutely stunning and mouth watering.

I made as per this link.
I love sweets!


(4. Chithramma has not mentioned this but i cooked the rasagullas CLOSED. i also timed and sprinkled the hot water : every 5 minutes. i did like this for 4 times; after the 4th time when touched the rasagullas sprang back and it was glossy to look.)

So we dont have to put into sugar syrup and pressure cook....... is it? First pressure cook without water (just put water below the vessel (indirect cooking) with whistle for how many minutes and then put in sugar syrup?

Sorry to bother you Latha....... too many questions is nt it?

Best Regards
Shanti

Originally Posted by shantisubra

(4. Chithramma has not mentioned this but i cooked the rasagullas CLOSED. i also timed and sprinkled the hot water : every 5 minutes. i did like this for 4 times; after the 4th time when touched the rasagullas sprang back and it was glossy to look.)

So we dont have to put into sugar syrup and pressure cook....... is it? First pressure cook without water (just put water below the vessel (indirect cooking) with whistle for how many minutes and then put in sugar syrup?

Sorry to bother you Latha....... too many questions is nt it?

Best Regards
Shanti

oh sorry Shanthi if i confused you. the rasagullas must be cooked only in sugar syrup. Chithramma has given 2 methods. one in pressure cooker that you have already tried. the link that i gave is mentioned in Rasmalai recipe. here she does it by cooking the paneer balls in a wide-mouthed vessel. this takes more time than the pressure cooker method. also the sugar syrup must be boiling non-stop to cook the paneer balls thoroughly. so when we do the normal method we have to keep sprinkling water to thin out the sugar syrup so it can boil continuously. that's why cooking in pressure cooker is easier:)

whatever tips i have given is only when you cook the paneer balls in a wide mouthed vessel; not in pressure cooker.

if you have any doubts do ask. i'll clarify as much i know:)

Latha

Shanthi edited to add that washing the drained paneer in cold water helps remove the lemon juice smell. try it out and see. i think you got reddish colour because the milk boiled for a bit long:)

Dear Shanthi,

I think the milk got burnt a bit at the bottom and you stirred it:( that's why the colour. i use always only fresh milk (the one kept in refrigerator section in supermarkets) and not long life milk... may be that will also make a difference in the quality and colour of paneer.

and as for my r.gullas... yes they were white and plumped up but also i took a close-up shot... so don't worry:)

Latha

Latha ... thanks for the Rasgulla link .. now i want to try that .. hopefully it comes out well .. lets see

Prem ... thats a nice spread .. i love coconut burfi ..

PS, that's a great spread !!! Lovely !!

Aishwarya, another mouthwatering dish from you.. you too have with curd.. awesome !!!

Snowlover (cute name, love to know your real name if you dont mind :mrgreen) beet pulao is so yummy.. wow.. I love beetroots !!!

Latha and Shanti, even though I am not a great fan of rasagullas.. those looks delicious !! kudos girls !!

I've finally mustered up the courage to post a picture of today's supper on this thread (previously, I've only ever lurked and admired the work of all you great cooks), and I can't copy-paste or attach my picture! I'm sorry for the pictureless post... still working on it (beetroot and potato curry, tomato rice, and raita, by the way).

Latha, Shanti,
lovely rasgullas! I am drooling becase that's my favorite dessert and I haven't made it in a while.

PS
Your thalis are so pleasing to the eye! Love your soups!

Snowlover
Beet pulao looks so good. Seems like a beetroot week. I almost made beet kabobs (Vahee's recipe), but changed the menu at the last minute.

Ansuya
welcome to this thread. You have cooked a colorful and balanced meal. Hope to see more of your dishes here.

Dear Latha

Thanks for your instant reply. I know you are one of or the most active member of this forum.

The milk never got burnt Latha. Since I got the full cream long life, the first day I tried half of it, since it did not come out as desired, I tried again the next day with the balance milk as I had also the sugar syrup. We normally use low fat our daily requirements. Since the first time, the whey did not well separate, I put little more lemon juice the second time.

The rasgullas tasted nice though.

Anyway, I will buy fresh full or double cream milk next time, prepare it and post here.

I really admire you guys, preparing so many nice dishes and taking pains to post them on a daily basis. I prepare and not shoot them or not upload them on time........... coz no time lazy yaar......

Bye & cheers
Shanti

Originally Posted by Traveller

Dear Shanthi,

I think the milk got burnt a bit at the bottom and you stirred it:( that's why the colour. i use always only fresh milk (the one kept in refrigerator section in supermarkets) and not long life milk... may be that will also make a difference in the quality and colour of paneer.

and as for my r.gullas... yes they were white and plumped up but also i took a close-up shot... so don't worry:)

Latha

Hi Nandu

Thanks a lot........... Mine cannot be compared with the majestic rasgullas of Latha at all yaar.........

Nandu, you started this thread and its going great rounds. I enjoy them all virtually and relishing......... Feel little J also.........

Every one's presentation also looks fab.

Bye n cheers
Shanti

Originally Posted by Nandshyam

PS, that's a great spread !!! Lovely !!


Latha and Shanti, even though I am not a great fan of rasagullas.. those looks delicious !! kudos girls !!