GREETINGS
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Recipes in this thread
http://forumhub.mayyam.com/hub/lyrsort.php?t=14472
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GREETINGS
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http://silasinthanaikal.files.wordpr...5/vanakkam.jpg
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Recipes in this thread
http://forumhub.mayyam.com/hub/lyrsort.php?t=14472
[tscii]Friends a very sweet treat for all my Kugan's Kitchen Friends. Especially to Rajraj Sir.
I had many failures before mastering this sweet :lol:
Thanks everyone. Kugan98
RASAGULA
Ingredients:
1 litre full cream milk
¼ cup or less lime juice
½ cup water
2 cups sugar
6 cups water
1 tsp all purpose flour
Little cardamom powder
Little rose essence
Method:
Make panner with the above milk.
Pour it into a container with muslin cloth.
Gently squeeze out all the whey.
Add some cold water and squeeze again
Make sure that all water is drained.
Now gently knead the panner.
Add the 1 tsp of maida, mix thoroughly.
Roll into small balls without cracks.
In a wide mouthed pot, boil the 6 cups of water
with the sugar.
When the mixture boils vigorously, carefully add the balls
one by one. See that the mixture continues to boil.
The balls will start swelling gradually, and will start to float.
Sprinkle boiling water little little, so that the mixture
does not get too concentrated.
Take out one ball and press. If it springs back and retains
Its shape, then it is cooked.
Remove from fire , add the cardamom powder, and rose essence.
Transfer to a bowl. Chill before serving.
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kugan,
congrats for starting this thread. awesome rasagulla.
suvai,
how r u? nice to see u in the thread. here vacation started kids are at home. so bit busy.
finally i tried naan from manjula's kitchen,it came out very nicely.
aarthi,
back to routine. initially it will be difficult after a month break. after that we will adjust to the situation.
feeling pity for lil pranay, coz he cannot express his feelings.
hello selvi....:-) all well here.....i am sure having kids at home for vacation means....more fun things happening in the kitchen? ;-)
I am glad that manjulas naan came out well..;-)
elaaarum naan nee nu potti pottu saapitaangala? :mrgreen: :mrgreen:
kugan nga...yr method for the rasagulla....seems simple....but i hear its one of the toughest sweet to make...picture looks perfect :clap:
dev/sudha....bajji saapiteengala? :mrgreen: :mrgreen: hope all is well....:-)
sudha...kara kara aval....deep fry nu pottu irukeenga...so wash pannitu...dry pannitu apuram deep fry pannanumaa...ila packet la irunthey direct ah deep fry pannalaama?....so oil la potta udaney eduthidanum correct ngala?
wont it soak up oil? sounds very tempting....so how much oil & fry for how long say for a cup of aval..:-) thank u
kuganka,congrats for the 5th part.
Rasugulla looks great.
Thanks for the recipe.
yes u r right selvika.Feeling very bad to do the stuffs.Quote:
Originally Posted by selvieam
But with pranay i cant avoid doing those stuffs also,Becoz i have to be very careful in each and every stuffs due to his health part
Yes selvika,each and every time hez speaking abt those vacation days only.Only he is physically here ,his memories are there only.
hello suvaiQuote:
Originally Posted by suvai
Bajji ? Ille.. not yet.
Regarding the aval, no washing or drying..its directly from packet to oil pan.
Yes. you have to take it off soon from oil. need not make it brown or read. (or black :lol: )
It does not take in much oil. If reqd you may transfer to the paper and then into container.
Sumaara...2 karandi oil will be enough for a cup of aval. Idhuve jaasthi nu nenaikaren.
This is ofcourse tempting. Try pannungo....
[tscii]Friends, since I am very happy,
another sweet for my sweet friends. Kugan98
RAS MALAI
Ingredients:
5 balls of prepared rasagullas
The Malai:
3 cups milk
½ cup sugar
1 tbs cashew nut paste
Little cardamom powder
2 tsp chopped pista
2 tsp sliced almonds
Little saffron strands
Little rose essence
Method:
Boil the milk with the sugar.
Add the cashew paste and cardamom powder.
Boil the milk on a medium flame, stirring all the time.
The milk should reduce to half. Add the essence.
Now remove the rasagullas from the syrup.
Press it gently to remove the syrup.
Add the rasagullas one by one slowly into the boiling milk,
so that the balls absorb the milk.
Let it stand in medium heat for about 3 minutes.
Remove from heat. cool and chill.
Garnish with pista, almonds, and saffron and serve.
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