Re: Rasgullas not coming out proper Aruna, Does it mean that we have to knead it hard. But should the entire water be removed or there should some moisture left. I mean do the balls break away becoz of less moisture in them?
Re: Rasgullas not coming out proper yes the entire water should be removed. when u drain it from the cloth just hold all the 4 sides of the cloth and twist the cloth automatically the water will drain out from it. Yes you have to knead it with ur palms so it becomes soft. yes it breaks off because of not knead it well and all the water is not out.
pudding recipes Can some one send me some easy pudding or souffle recipes?What I have at hand has one or the other ingredient which is not easily available....PLease help...
receipes with evaporated milk and half and half milk hi pls let me know any receipe ideas with evporated milk,half and half milk and condensed milk thanks in advance rama
Queries on sweet & dessert recipes <HR style="COLOR: #ffffff" SIZE=1> hi pls let me know any receipe ideas with evoparated milk,half and half milk and condensed milk thanks in advance
Re: sweeet receipes with evoparated milk and half and half hi rama, Basundi is basically as Maharashtrian sweet and is made by reducing milk to half, it is served with puris. When the milk is reduced to 1/4 it is called Rabadi or rabdi in North India. My mom keeps milk for boiling and reduces the flame when it starts boiling. Once the milk reduces to half add the sugar. Then add kesar for color (presoaked in warm milk). Add elachi powder and sliced almonds for garnishing. My mom adds sayi (malai) when boiling and her basundi is the best I have eaten. In Paris when I have kept the milk for boiling, even if I have stirred it continuously it touches the base of the pan. Last I made, I used Half and half for that and added some whipped cream. The results were good and it was faster and took less time”. Ingredients: 1 litre full fat milk or half & half 1/2cup sugar(approx) 3-4 saffron strands 1/4 tea spn cardm powder 2-3 tbl spn heavy whipping cream 1 tea spn sliced almonds Sugar needs to be adjusted according to individual taste. Milk in Paris sticks to bottom, so use half & half instead. This is available in any grocery stores. In India, use normal milk. Method: Heat milk in a thick bottomed pan. Keep the heat on medium and cook till the milk reduces to half. Add the sugar and cook till the sugar is dissolved. Now add saffron strands diluted in little warm milk (I directly added saffron to the cooking mixture). Add whipping cream and mix well. The consistency of the milk should be very thick. Take out from heat, add cardamom and almonds. Serve hot or cold. Serves : 2-3 Preparation time : 20mins