From: 5916rahmank@vms.csd.mu.edu (K. M. A. Rahman)
Newsgroups: soc.culture.bangladesh
Subject: Re: Bangladeshi recipe
Date: 13 Oct 1992 19:37:02 GMT
Organization: Marquette University - Computer Services
Reply-To: 5916rahmank@vms.csd.mu.edu
NNTP-Posting-Host: vmsd.csd.mu.edu

Re: Bangladeshi recipies

From: buchignani@hg.uleth.ca
Subject: Bangladeshi recipies
Organization: University of Lethbridge
Date: Tue, 22 Sep 1992 18:44:37 GMT

There was an interesting set of recipies recently posted to
soc.culture.indian. Does anyone have any interesting
Bangladeshi ones to post? 

They need not be complex; I for one would appreciate a couple
of traditional 'smash' recipies.
------------------------------------------------

Here is a recipe for rash-golla. Its a rather lengthy project but when
you finish successfully, you get to eat the 'real' Rash-golla. 

	Ingredients: 	whole milk 1 gallon
			whiping creame (or half and half milk) 8-12 oz
			white vinegar 12-16 Oz
			sugar 5 lbs
			flour, baking soda, cardamon 
			(or nutmeg) powder

	Method:
		I: Making the chhana

		Put the milk and the whiping creame (liquid) in a stock 
		pot (or some big cooking pot) on the stove and keep stirring 
		occasionally so that it does not stick at the bottom. In a 
		second pot put the vinegar with equal amount of water at a 
		lower heat. When the milk just starts boiling take it off
		the stove and slowly start adding the dilute (boiling) 
		vinegar. Stir slowly to make sure that the vinegar mixes 
		thoroughly. Stop adding when all the milk turn into chhana.
		Let it settle for about 30min to an hour.

		Take a clean piece of cloth and decant the water out for
		several hours. The quality of your Rash-golla will depend
		on the quality of your chhana. 

		II: Making the rash-golla

		    II.a. Sugar syrup

		In a big cooking pan put water and add all the sugar. There
		should be enough syrup so that all you rash-golla can
		swim in it but DO NOT over dilute it. Add 3/4th cup milk
		and let it warm up (turn the stove at full heat). You can
		start working on the next part, but occasionally stir the
		syrup. There'll be some foam at the surface, eliminate that
		with a big spoon (or something like that).

		    II.b. Rash-golla

		Make sure no more water is dripping from the chhana, put
		it in a big pan. Mix flour (about 5-10 gram), baking soda
		(very little, as much as holds on your finger tip), and 
		cardamon powder to the chhana. If the chhana is fluffier 
		than normal you may add little more flour, but if it is harder
		than normal add little sugar. Make sure that all the 
		ingredients are mixed quite thoroughly to make a smooth dough.

		Now make about 40 balls from the chhana-dough. Make nice
		round balls. By this time the sugar syrup should start
		boilling (or if it started boilling before you're done making
		balls then lower the heat). 

		Let the syrup start boilling and put the balls into the
		syrup one by one. Cover the pot and trun the stove at
		full heat. It takes about 45-50 minutes to fully cook.

		Put some water on a second stove so that by the time
		the rash golla is cooked, the water should start 
		boilling. When you feel that golla is fully cooked, 
		add the boilling water to thin the sugar syrup and
		take the pot off the stove. Let it cool down for an
		hour or more. And it is ready to serve!

	If you have any question/comment please post, I don't have access 
	to e-mail.

						Anjuman Ara.