Best Time to Drink Smoothies for Weight Gain in Hindi वजन बढ़ाने के लिए स्मूदी पीने का सही समय Vajan Badhane ke Liye Smoothie Kab Piye
Table of Content
- Moisture in chenna
- घर पर इस विधि से बनाएं स्पंजी रसगुल्ले जानें रसगुल्ला कैसे बनाते हैं – How To Make Rasgulla At Home In Hindi
- Notes
- वजन बढ़ाने के लिए स्मूदी कब पीना चाहिए?- When to Drink Smoothies for Weight Gain
- Eggless Chocolate Cake Recipe
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- Kneading chenna to make balls
- रसगुल्ला रेसिपी (Rasgulla Recipe)
Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar. When the milk comes to a boil, then reduce the heat to its lowest.
Once they are cooked, take each rasgulla with a spoon. There are two ways to check the doneness of rasgulla. There will be some fine cracks on the chenna balls. Knead to a smooth ball of chenna which should be able to come together without breaking or falling apart. Place a heavy weight on the chenna for 7 to 8 minutes, or hang it for about 30 minutes.
Moisture in chenna
Overcooking or cooking them at very high heat could result in rubbery balls or break the balls or even shrink them. Kneading to a smooth dough is very important to give a good texture to the rasgullas. After 10 mins, remove the pot immediately from the stove to prevent rasgulla from cooking further. If you keep the lid open for long time they will shrink. Always keep the pot covered before turning off the stove. After 10 mins, remove the pot from the stove.
Now, Open the lid and cook for another 5 minutes over a low flame. If it cooked completely the paneer balls will be double in size. Remove from the fire set aside. Let it cool completely.
घर पर इस विधि से बनाएं स्पंजी रसगुल्ले जानें रसगुल्ला कैसे बनाते हैं – How To Make Rasgulla At Home In Hindi
Over the years a lot of readers had various queries on the rasgulla recipe I shared. About the kind of milk to use, kneading the chenna, flat rasgullas, shrunken rasgullas etc. Once all the rasgulla have been added to the sugar solution, shake the pot. Don't stir the rasgulla with a spoon.
You can also add it to shikanjvi or fruit juices or while making cakes. Once the whole mixture has cooled down, add 1 to 2 tablelsoons rose water. Place a heavy weight on the chenna for 7 to 8 minutes. You can also hang the chenna for about 30 minutes.
Notes
Add 2 spoons of lemon juice mix well till the milk curdle. Use whole milk or full fat milk for making the chenna. Do not use low-fat milk, skimmed milk or toned milk.
The moisture balance is very important in getting the correct texture in your rasgulla. If the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. To make chenna based sweets like rasgulla, always use full cream milk or full fat whole milk. You can use homogenized milk or pasteurized milk. Do keep in mind that milk should be fresh and must be in its shelf period.
वजन बढ़ाने के लिए स्मूदी कब पीना चाहिए?- When to Drink Smoothies for Weight Gain
Switch off the flame and allow it to cool. In my home, we are using raw milk which we use oy after boiling. (which is not a pasturized or homogenised milk – it’s just pure milk), do i need to add lemon juice after 5 minutes of boiling. They double in size and also sink in syrup when cooked completely. Bring the sugar syrup to a rolling boil on a medium flame.
Finally, pour the sugar syrup over the Rasgulla and soak them in it. Learn how to make bengali rasgulla recipe at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna and whey by draining in a muslin cloth.
The rasgullas can be enjoyed warm or cold. You can also relish them topped with fruits or ice cream. Make sure you try this recipe, rate it and let us know how it turned out to be. Uf rasgullas do not sink yo the bottom in 10 min, should I cook for more time. Adding acidic ingredient to very hot non homogenized milk usually makes tough chenna.
The final touch is to scent the syrup with either aromatic cardamom or rosewater. The end result of this process is a pot full of sweet, syrupy cheese dumplings that are downright addictive. In the rasgulla recipe, chenna should be non-sticky, smooth, and no dripping water from it. Also, pour 3 times water than the sugar and dissolve the sugar completely in a medium to high flame. Then, wash chena thoroughly with icy cold water to remove any acidic flavour and maintain the chenna soft. Next, stir gently and dissolve the sugar completely in medium to high flame.
Allrecipes is part of the Dotdash Meredith publishing family. You can use 300 to 350 grams sugar for this recipe. Your rasgulla was well briefed and it worked well for me… I used homogenised milk… It was the best.
You can serve the rasgulla now or refrigerate them and serve later cold or chilled. Once they are cooked, switch off the heat and keep the pan down on the countertop. Cover immediately with a lid and let them cook.
Kneading chenna to make balls
I used organic cow milk which does not have much fat. If you use buffalo milk, it has too much of fat and makes a thick layer of malai/cream floating on top. You have to remove the thick layer of malai, before you proceed with the making of chenna. Next, cover the lid and make them boil for 10 min to 12min in medium-high flame. Now, sprinkle 1 tsp cornflour powder or maida which helps to make the rasgulla proper shape.
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