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chena rasgulla

kya cow milk ya buffalo mi;k chahiye aur rasgulla white bana rahe kya karna chaiye?

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  • sanjeev agarwal
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    All sweets that need chenna should be made by cow's milk. Cow milk chenna is softer in consistency. Buffalo milk chenna will be hard and chewy. Buffalo milk is used best for hard paneer and khoya. For whiter rasogullas- separate chenna from milk at a temp of about 70 degree Fahrenheit- this temp is best for softer and creamier chenna.  Do not overcook rasogulla in syrup as they will become harder and yellower on overcooking.

    20 Aug 2012 08:47:39 PM

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