Do NOT stir. Adding a little hot water from time to time prevents the sugar syrup from getting thicker. Do not knead chhena after it starts to release the fat in step-5. - Overkneading the chenna can be the issue. Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !! Let it cool to at least warm and THEN, re-introduce Cheese balls. My rasgullas turn out hard, what's wrong? Here is the reason why the steamed buns tend to collapse. The baking powder is a combination of cream of tartar and baking soda, that releases gas at high temperature when cooking rasgulla to make them spongy. 3. Do not cook it … ****************************************************************. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Add sugar. If it does not curdle completely then add little more lemon juice and stir. 5. I add sugar in two stages. Thanks in advance Shikha After a bun is steamed for some time, the air bubble inside the bun will expand due to the heat. A popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. Add Rose water. Mix "Binding/Puff Mix". 2. Sometimes, it doubles in size but shrinks after cooking. Put in refrigerator. Rasgulla becomes hard and rubbery because of two reasons either you add more cornflour or maida and semolina than required while kneading, or mistakenly overcooked them in very high temperature. You just cannot have only one. Cookies also become hard if the liquid being mixed is not enough. Also, stop kneading as soon as your hand starts to get greasy. Professionals will cook rasgullas in water with a very little amount of sugar in it. Fortunately, the result is always repeatable. Kneading time purely depends on the quantity you’re making, plus how much pressure you’re using while kneading, how speedy you are. These snow balls are favorite among many and can be easily prepared at home. Ingredients: Sugar 1 cup Full fat milk 1 1/2 litres Curd 1/2 cup Cardamom 5 Now again add 2 tbsp of plain hot water to the boiling syrup. I love date palm jaggery or khajur gur rasgulla. So shallow and too wide pan doesn’t work here. Now add all purpose flour and rose water. I love Sooji Gulabjamun made by Mom - simply because it is not made of all purpose flour, when served hot , it just melts in your mouth and tastes so wonderful ….Yummy! Check the chenna, It should be moist (not wet). How much has the French cuisine influenced the world? If it is dry then rasgulla become rubbery, chewy and dense. Turn off heat. 8. I have tried making rasgulla last night, they were a disaster. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. There is always moisture escaping the bread when cooling. by 25 Min's and check often toward the end of … Over kneading makes them shrink after cooking. This is not a mistake. The chenna is made into balls and cooked in sugar syrup. Rasgulla comes in the form of small, airy white balls that have a sweet flavor. US measuring cups are used (1 cup = 240 ml). Start kneading the chenna, while kneading use the light pressure from your palm. Add the remaining one cup of sugar. Baking soda alone will only spoil the taste and do nothing to make rasgulla spongy. If prepared chhena is too dry (in step-4), rasgulla will turn hard and if it is too soft, they will break while cooking and not retain their shape after cooking. This is why it is important that your crust has developed properly to the correct thickness and has had all the moisture from it … Knead till it comes together like a dough. Homemade rasgulla tastes much better than store-bought. 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