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.
01 Jan 1999
Kesar Rasmalai by Tarla Dalal
Rasgulla discs soaked in sweetened saffron flavoured milk. Next to rasgullas, this is the most popular Bengali sweet outside Bengal. A well made rasmalai well melt in your mouth.
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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