I have these guests comin over and so I made rasmalai. I make it by boiling whole milk and then adding vinegar to it to make it go sour and then using the cheese that comes out of it.
So well today was a bad try at it and I think I drained too much water from this cheese and well now the balls are just too hard. Is there anyway to fix it? They’re now soaking in the milk I made for the rasmalais.. does anyone know if I can fix this by heating the milk and letting the balls cook in it for a while..??? and then cooling it all over again. I mostly cook the balls in the heated milk after I transfer them from the sheera.. but well, that didn’t happen today.. I just missed this step
my guests are not over till another day.. any way I can fix this?? Please help
**I dont know whats the disaster part. When the cheese is too dry, the problem is with making balls. If you have managed to do that already, then just dont worry. Make sure you have smooth balls. If they are not smooth, then use wet hands to make them so. Throw them in the syrup and cook them on low flame. They should be fine.
PS: If you put in a little semolina(sooji) in ricotta cheese, like quarter teaspoon, the balls will turn out soft and fluffy.
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Well.. the disaster part is that I already made the whole dish. I tested the softness of the balls after I had em soaking in the rasmalai milk for sometime. I tested them last night.. they seemed to hav softened a little. Wanted to know if there's any way to soften them.. like ttake them out of the rasmalai milk and cook them again in sugar syrup.. or so :S
