Tuesday, February 14, 2012
Secrets to making Rossogollas!
Happy Valentines Day everybody! Chitra Amma has taken a small break I've taken over posting in the meanwhile! I am posting today after a very long time!
1. Making the perfect Chhana (Bengali for Paneer!) - The aim is to make lovely delicate Paneer that has a soft texture and just the right amount of moisture.
You must begin kneading the Paneer as soon as you see that no more moisture is dripping from the muslin cloth. If you wait longer the Paneer can loose moisture. Sometimes expert golla-makers reserve the drip, so that they can add it back if they feel the Paneer is dry!!
To check if your Paneer is really smooth, spread a thin layer out, if you see small granules the size of sooji (semolina), it’s still not smooth enough. See pictures below.
Cardamom Pods - 4 (remove skin and pound to a fine powder)
If you switch the flame off too fast, you will just have a sugary milk mixture. You must wait until you get the aroma of caramelized sugar. This beats adding condensed milk etc for flavour.