Text 7237, 70 rader
Skriven 2008-05-17 00:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Rasgulla
================
-=> Quoting Burton Ford to Nancy Backus <=-

 BF> We also bought a can of Indian Rasgulla... soft cottage cheese
 BF> dumplings in rose water.   We have been seeking the white India
 BF> balls that squeaked when we bit them - for about thirty five 
 BF> years.  The store lady said they were what we seeking.

Print this out and present it to the nearest cook:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (CS) Rasgullas - Fresh Cheese Balls In Syrup
 Categories: Desserts, Indian, Cheese
      Yield: 12 servings
 
      2 l  Milk
      1 ts Tartaric acid; dissolved in
    125 ml Hot water
      2 ts Fine semolina
        pn Bicarbonate of soda
    750 g  Sugar
  1 1/2 l  Water
     10    Cardamom pods; bruised
      2 tb Rose water; or few
        dr ;rose essence
           Blanched pistachio kernels
 
  These require skill and patience, but for those who have been
  introduced to the delights of this Bengali specialty, they are
  well worth the trouble taken. Makes 12 balls.
  
  Make the fresh cheese (panir) as described in separate recipe,
  allowing curds to firm for 15 minutes before straining through
  muslin and draining for 30 minutes. (If milk does not curdle
  readily, add a little more tartaric acid, dissolved in water.)
  When whey has stopped dripping from the curds and before the curds
  get too dry, turn them into a bowl (or onto a marble slab or other
  smooth, cool surface) and knead hard for 5 minutes. Add semolina
  and bicarbonate of soda and knead again until the palm of your
  hand feels greasy. Divide into 10 or 12 equal portions and mould
  each into a ball.
  
  Make a syrup with the sugar, water and cardamom pods, in a
  saucepan which is about 23 cm (9 in) across. Stir until the sugar
  dissolves and boil hard for 5 minutes. Pour 1 cup of this syrup
  into a bowl and reserve. Add enough water to the pan with the
  syrup to give a depth of about 5cm and bring to a fast boil.
  Gently put the cheese balls in, leaving enough room for them to
  expand they will almost double in size. Boil fast for 15-20
  minutes, then lift out on slotted spoon and transfer to the
  reserved syrup. Repeat with more balls until they are all done.
  Flavour with rose water and leave to soak overnight for at least 4
  hours. Do not serve rasgullas chilled as they will lose their
  spongy texture. Heat gently, just to slightly warm them. When
  serving, decorate with slivers of unsalted pistachio nuts.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD
  Scanned/Edited by: KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM


Cheers

YK Jim


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