Thanks for telling us such nice dishes ... i m a novice in the ktichen area. yesterday, i cooked rasgullas as per ur instructions ... they were goood enough to be eaten by all in my family :)...
i had some problems while dong so ... plz solve them ,,
First of alll, milk cudn't ferment ... so put the bowl again on fire so that it cud be fermented .. if did ... then i went further. made chhena from it, washed it under plain water... put 2 tsps. of ararot powder, rub it for 5-6 min., made small balls put it in the boiling chashni. started cooking it for 20 mn. but soon after 15 min. chashni started becoming thick i started adding water with the spoon in it. added almost one cup of water.... removed from fire and kept it aside. next day in the morning the chashini was tooo much thick and the sugar was sticked around the rasgullas... i made it little warm on teh gas stove and added 2 tbls. of water.... it melted again... but the outer part of hte rasgullas were still hard as compared to inner most part... inner part was softer but not like those v buy from the market ... kindly sove the problemssss.