SHREE KRISHNA INSTANT MIX -200GM

HOW TO USE:
• Take 200 M.L. of Shree Krishna Chhena mix in a plain container and slowly mix 110-120 M.L. of water or milk.
• Tempt the mixture properly with your hands; if you find the mixture dry, mix the water accordingly.
• Keep the mixture open for 8-10 minutes.
• Collect the mixture with the help of the spoon.
• Apply the oil to your palm and knead the mixture with light hands.
• Make small or long balls from the kneaded dough.
• Pour the balls in the sugar syrup and cook them for 2 minutes.
• Pour 50 M.L. of water into the container and place it on a high flame.
• After that, mix the sugar into it.
• Again, pour the rasgulla balls into the sugar syrup and keep it on high flame for 10-12 minutes; then, keep the container aside.

HOW TO PREPARE SUGAR SYRUP:
• Mix 3 K.G. of sugar into 1.7 L of water and boil it for 10 minutes.
• To clean the sugar syrup, mix 25 M.L. of milk so that the impurities can come on the upper layer of the mixture can be easily removed with the help of a spoon or ladle.
• From the prepared sugar syrup, take 1 L sugar syrup, mix 500 M.L. of water in it, keep it aside, and pour cooked rasgulla into it.
Sugar syrup foam recipe:
Mix the foamed packet into 200 M.L. of lukewarm water; the foam will come when you mix the mixture into the boiled sugar syrup slowly.

PRECAUTIONS:
• Make the sugar syrup in a big vessel and pour the prepared balls in the vessel only when the sugar syrup starts foaming.
• The prepared sugar syrup should not be thicker; if so, mix the lukewarm water into it accordingly.
• To prepare the mixture using only a plain base vessel and make the balls with light hands.
• Cool the rasgulla before serving.

Description

SHREE KRISHNA INSTANT MIX -200GM

HOW TO USE:
• Take 200 M.L. of Shree Krishna Chhena mix in a plain container and slowly mix 110-120 M.L. of water or milk.
• Tempt the mixture properly with your hands; if you find the mixture dry, mix the water accordingly.
• Keep the mixture open for 8-10 minutes.
• Collect the mixture with the help of the spoon.
• Apply the oil to your palm and knead the mixture with light hands.
• Make small or long balls from the kneaded dough.
• Pour the balls in the sugar syrup and cook them for 2 minutes.
• Pour 50 M.L. of water into the container and place it on a high flame.
• After that, mix the sugar into it.
• Again, pour the rasgulla balls into the sugar syrup and keep it on high flame for 10-12 minutes; then, keep the container aside.

HOW TO PREPARE SUGAR SYRUP:
• Mix 3 K.G. of sugar into 1.7 L of water and boil it for 10 minutes.
• To clean the sugar syrup, mix 25 M.L. of milk so that the impurities can come on the upper layer of the mixture can be easily removed with the help of a spoon or ladle.
• From the prepared sugar syrup, take 1 L sugar syrup, mix 500 M.L. of water in it, keep it aside, and pour cooked rasgulla into it.
Sugar syrup foam recipe:
Mix the foamed packet into 200 M.L. of lukewarm water; the foam will come when you mix the mixture into the boiled sugar syrup slowly.

PRECAUTIONS:
• Make the sugar syrup in a big vessel and pour the prepared balls in the vessel only when the sugar syrup starts foaming.
• The prepared sugar syrup should not be thicker; if so, mix the lukewarm water into it accordingly.
• To prepare the mixture using only a plain base vessel and make the balls with light hands.
• Cool the rasgulla before serving.

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