How does Rasgulla become spongy?

Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy.

Why is my Rasmalai hard?

1. Why does my rasmalai turn hard? Hard chena, over kneading the chena, boiling the chena discs for too long will result in hard & dense rasmalai.

Why is my Chenna sticky?

If it doesn’t come together even after good 5-7 minutes of kneading and it remains a sticky mess, there is definitely excess moisture in the Chena. There are no bright chances of recovering it. But you can further squeeze the remaining half Chena to remove excess water and continue with the recipe.

Is Rasgulla good for health?

There is indeed a sweet which is actually good for health and you can have it guilt-free. It is the good old Rasgulla. Made with fresh cottage cheese, Rasgulla is loaded with protein and carbs and can serve as an ideal snack (yes, not dessert!) for kids and older people.

Is rasmalai allowed in fast?

Are you worried of eating rasmalai outside during Navratri Vrat? Don’t worry we got you cover. Come and relish mouth melting pure chena rasmali that can be consumed by devotees in fasting days.

How long does rasmalai last in fridge?

In the refrigerator, rasmalai stays good for up to 3-4 days. In the freezer, it stays good for up to 3 months. Freeze in a freezer-safe container. To thaw, keep in the refrigerator overnight and next day enjoy chilled (no need to reheat).

What do you do if Chenna is too watery?

while kneading chenna, if you see that it is moist or watery, then this means that there is more water. You can add some maida (all purpose flour) so that extra moisture is absorbed. Alternatively, keep a heavy weight on the chenna again so that the extra water or whey gets drained.

Which state is famous for Rasgulla?

Odisha
Rasgulla

Why does Rasgulla become rubbery?

Rasgulla is made from chenna. So if the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling.