A cooking video tutorial by More Ansari, the creator of "Worldly Foot Secrets," demonstrates how to make Rasgulla, a traditional Indian dessert. The video begins with a greeting and an introduction to the recipe. The host explains that the recipe requires attention to detail, and if any step is missed, the recipe may get spoiled.
The host starts by heating 1.5 liters of milk with a little neem, careful not to boil it. They then add half a cup of vinegar mixed with half a cup of water to curdle the milk. The mixture is then strained through a muslin cloth, and the excess water is removed.
The host emphasizes the importance of pressing the mixture gently to remove excess water and then adding cold water to cool it down and remove any sourness. They then knead the mixture to make it soft and plain like cream, which is an essential step in making Rasgulla.
The host adds semolina, cornflour, and baking powder to the mixture and kneads it well. They then shape the mixture into small and large balls, which will be cooked in a sugar syrup.
The host prepares the sugar syrup by boiling three glasses of water with four steves (a type of sugar) and adding small cardamom and Rooh Afza (a type of rose syrup). They then add the balls to the syrup and cook them for 10 minutes, covering the pan.
After 10 minutes, the host shakes the pan and cooks the Rasgulla for another 3-4 minutes. They then remove the Rasgulla from the syrup and add a cold syrup to it. The host explains that this step helps to strengthen the Rasgulla and prevent it from breaking.
The video ends with the host taking out the Rasgulla from the syrup and serving them. They also encourage viewers to subscribe to their channel and like the video if they found it helpful.
Here are the key facts from the text:
1. The recipe is for Rasgulla, a traditional Indian dessert.
2. The ingredients include 1.5 liters of open milk, vinegar, water, semolina, cornflour, and baking powder.
3. The milk is heated with a little neem and not boiled.
4. Vinegar is added to curdle the milk, with a ratio of 1/2 cup vinegar to 1/2 cup water.
5. The curdled milk is then strained through a muslin cloth.
6. The paneer (Indian cheese) is made by pressing the curdled milk and then draining the water.
7. Cold water is added to the paneer to remove excess sourness and to make it easier to handle.
8. The paneer is then mashed and kneaded to remove any grains or particles.
9. The paneer is then mixed with semolina, cornflour, and baking powder.
10. The mixture is then shaped into small balls.
11. A sugar syrup is made by boiling water and sugar, with the addition of cardamom and rose water.
12. The Rasgulla balls are then cooked in the sugar syrup for 10-15 minutes.
13. After cooking, the Rasgulla is soaked in cold sugar syrup to give it a soft and spongy texture.
14. The Rasgulla is then served chilled, garnished with cardamom and rose petals.