Why would rasagullas break while cooking?
My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and time.
I did cut some corners last time:
1. Did I not dry the curd enough?
2. Did I not knead the curd enough?
3. Was the sugar syrup used for boiling not saturated enough?
Any clues?
Best Answer
I think the water content of the rasgullas cause it to break.
To make sure that they're ready, after you drain the water from the paneer, take a bit of paneer on your palm and knead it with your thumb for about 40 seconds. You should be able to roll out a firm yet smooth ball off it. If you can't form balls, it means you will have to squeeze out more water from the paneer. In the end you should have something like a soft dough.
It takes a while to get it just right. If you can't make perfect balls in your first few shots at it, you can make rasmalai/ kheer/paneer pedas out of it, so it won't be a wasteful disaster after-all.
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Quick Answer about "Why would rasagullas break while cooking?"
If the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. If there is too little moisture in the chenna, then the rasgulla becomes rubbery and dense, and shrinks or flattens after cooking and cooling.How can we stop Rasgulla from breaking?
Take 2 liter of Milk in heavy bottomed pan and boil it till iI reduces to half. Add cardamom powder, Saffron strands and 1/2 cup Sugar. Pour thickened milk over broken Rasgullas and garnish with dry fruits of choice, Serve cold. Rasmalai is ready !!Why did my rasmalai break?
The major reason of breaking rasmalai is when you make balls it leaves cracks on surface on balls. It means balls are not perfectly smooth. Therefore when you add balls in boiling milk, they break. So, keep in mind when you make balls, there should not any crack.How do you fix a broken rasmalai?
Add lemon juice slowly and stop adding as soon as milk starts curdling. Let it rest for 2\u20133 minutes . Filter curdled milk through a muslin cloth. Wash the chaina on the cloth under running water tap to cool it (so that the cooking stops) and sour taste of lemon is also removed .Why do Rasgulla becomes hard after cooling?
Why do Rasgullas become hard? Mostly Rasgullas become hard because of dry Chenna and over kneading. In both the cases, oil gets released out of the Chenna. For Rasgullas, Chenna should be prepared from full fat milk.5 टिप्स स्पंजी छैना रसगुल्ला के लिये | 5 Tips for soft spongy Rasgulla | How to m
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Answer 2
The paneer was probably too watery. You can try drying it with a fan for 4 minutes.
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