Goergous Food Is Rasgulla

The soft, spongy cheese balls soaked in chilled sugar,Well made Rasgulla melts in your mouth and let the desire to ... Always more! Bengals (East India) to ensure their honey.Bring milk to a boil over medium heat. Stir occasionally so the milk does not burn. When the milk starts to boil, add the lime juice and mix well. Because the whey will separate from the milk, reduce heat and let the side for 10 minutes, until the end of the coagulation millk.  Strain the curd and it is well under running water - to remove all the lime juice.  Place the cheese, the cheese cloth and hung over time, the complete removal of all fluids.Put the drained cheese in a bowl and start kneading. Continue until all lumps are removed and the cheese is completely smooth. If this happens, the cheese begins to publish the fat and your hands feel greasy. Success Rasgulla own work depends on how fast you can suffer from the cheese, so give it your best shot! Now sprinkle the flour on the surface of the cheese, the cheese mix and it works.Mix the sugar and water in the pressure cooker and bring to a boil (without darkening the pressure cooker). Make sure the stove is large enough to complete Rasgullas as they expand to double its size in the syrup cook. While the sugar syrup boils, Divide the dough into small marble-sized balls and roll between your palms until smooth.Add syrup to the ball and cover the pressure cooker. Weight stove and wait for the first whistle. When the first whistle blows, wait 80-10 minutes and reduce heat. Enter a steamer and let cool completely before touching them Rasgullas. They have expanded to almost twice its original size, and high heat.After cooling, pour the Rosewater and saffron syrup (made by soaking the saffron in a little hot water) Rasgullas and leave several hours before serving.