Are you suffering from The Rasgulla Syndrome or have been a victim of this Syndrome in the past? What is The Rasgulla Syndrome? (TRS) Everytime, you feel, that you are on the seventh heaven the moment you see your Rasgullas puffed up and doubled up while still in boiling syrup, however, the moment you get them out, they have collapsed, sunken, flattened, shrunken etc etc., you face TRS. The first time I ever made Rasgullas was after I joined CAL, following my dear friend Garima Sarolia Nareras recipe. After the first attempt, I have made it about 10-15 times more. It is now a weekly or should I say twice a week affair at my place. The kids just love it and husband is a big fan of Rasgullas. However, though they are very soft and melt in the mouth, I still have been striving to get those perfect Gol-Gol Gullas. Inspite of making them so many times, I always find them shrinking and falling flatter once out of the syrup and my last few attempts have been to get them to stay in shape. In every attempt, I have tried some sort of variation. Today was no different. I followed the procedure to the T as suggested in CafeGarima, from where I learnt making Gullas. However, today, I used a different method to curdle the milk. Instead of doing it with lemon juice I used whey water from the last Rasgulla attempt which was just a couple of days ago. And I must say, I was so thrilled today, the Rasgullas stayed perfectly in shape and did not fall flat or shrink much in size (just a wee bit)..and they were absolutely melt in the mouth..Once you have used Whey to curdle the milk, you dont need to wash the chenna as there is no lemony flavour or residue. This makes a whole lot of a difference. Sharing pictures of my triumph with you all.. Yippeeeee... Though this post was not intended for #dessertmadness, posting this there too as this is a part of a tiny success..
Posted on: Mon, 22 Sep 2014 17:34:20 +0000
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