• 2 days ago
Transcript
00:00Secret ingredient for soft rascala. Knead the chenna thoroughly. First, knead the
00:10chenna well until it becomes smooth and soft. This creates the right texture and
00:15makes the rascala soft. Add this secret ingredient. Add a pinch of semolina while
00:23kneading. Semolina softens the chenna, prevents the rascala from breaking while
00:28cooking and maintains its spongy texture. Add baking soda. For cotton-like soft
00:36rascala, add a pinch of baking soda to the chenna. It makes the chenna light and
00:40gives a spongy texture after cooking in syrup. Make small balls after kneading
00:47with semolina and baking soda. Make small round balls of the chenna. Ensure no
00:52cracks to prevent breaking while cooking. Prepare sugar syrup. Make sugar syrup in
01:00a deep pan. Keep the syrup temperature medium and boil it so that it soaks the
01:06rascala properly. Cook rascala in syrup. Put the prepared chenna balls in hot
01:13syrup and cook on low heat for 15-20 minutes. Cover and cook so they puff up
01:18well. Cool in syrup. Once cooked, let them cool in the syrup. This allows the
01:25rascala to absorb the syrup's flavor and stay soft.