by Foodie #571453
14 Jan 13
Chenna by Tarla Dalal
This is the basic ingredient used in most bengali sweets. It is an art to make this recipe which requires practice and patience.
17 Nov 15
Rasmalai by Tarla Dalal
Get set to prepare the all-time favourite Bengali
delight right in your own kitchen!
We show you the whole process, right from curdling the milk to make fresh and succulent paneer, to making super-soft rasgullas from it, and soaking them in aromatic and spi ....
01 Feb 02
Rasmalai By Foodie #48100 by Foodie #48100
(1)do not tie the paneer in a cloth and press for rosogullas and rasmalai. just hold under running water, press out extra water and knead gently with fingers not palms. always use freshly made paneer from cow's milk for best results.
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