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1993-01-14
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: ajayshah@alhena.usc.edu (Ajay Shah)
Date: 6 Apr 1992 01:02:54 -0700
Subject: LACTO: Rossogulla (Indian sweet stuff)
Summary: orig. subject: LACTO: Rossogulla (Indian sweet stuff)
Archive-Name: recipes/lacto/rossogulla
Keywords: recipe lacto rossogulla
Followup-To: rec.food.veg
Organization: University of Southern California, Los Angeles, CA
Approved: aem@mthvax.cs.miami.edu
Message-ID: <29E479EE.68B8@mthvax.cs.miami.edu>
# Written down while watching Jayati Sarkar (jsarkar@usc.edu) do
# it.
Ingredients (to make 50):
1 gallon milk
vinegar
50 sugar cubes, of a brandname which gives 126 cubes per pound
1.5 cups sugar
0.5 t freshly ground cardamom
(ideally) a few drops of rose water
cheesecloth
Precision demanded:
a lot
Algorithm:
1. Put the milk into a non-stick pot on the fire. Bring it to
boil. The instant it is boiling, put it vinegar ("as much as
needed") till it has all split. It will split into clear water
and white semi-solid; there should be no milk left.
2. Drain out the water. Tie the split-milk tightly into
the cheesecloth and hang it up to drip for three hours.
3. Now put something heavy (we used 8-10 big books) on the
lump of split-milk-in-cheesecloth to get rid of the last
remnants of the water. What is left is Paneer, with which
you can do many wonderful things.
4. Once all the H2O has vanished, get the paneer out and
knead it till you can form smooth balls. The smoothness is
very important - the ball should not have a crack/crease on the
surface when it is formed. This will take roughly 30 minutes work.
5. This lump of paneer will be turned into 50 rossogullas.
To make each rossogulla, take a cube of sugar, and build a
small smooth ball of paneer containing the cube at the center.
How big should the ball be? Big enough so that you get 50 balls
totally. Each is roughly 3 cm diameter.
So turn the paneer + 50 cubes into 50 rossogullas.
6. Now you need two pots. Fill one with two liters of water
and add the 1.5 cups of sugar. Fill the other half-full with
just water. Put both on the fire and bring them to boil.
Put a batch of 20 rossogullas into the plain water pot and
cover it. Cook here for 6.5 minutes. Transfer into the sugar
syrup. (All the while, both the pots are boiling).
7. Finally, you have 50 rossogullas in the boiling syrup.
Add the ground cardamom and rose water. Cook here for an
hour, uncovered. You are done! Eat either hot or cold.
Ajay Shah, (213)749-8133, ajayshah@usc.edu