sweetu

Hmmm these recipes for gulab jamun are totally different from what i am used to , my parents used to own a swt centre n i kinda learnt frm there, i think they used 2cupmilk powder to a cup of semolina powder n butter, i wonderrrrr
as for rasmalai well to make fresh at home we used to put milk like 4pints in a pan n boil n then add sme vinegar, the milk will begin to seperate within seconds, as soon as its done take it off the heat n put the paneer in a sieve with a heavy weight on top to help drain the water n leave overnite. next day knead it with an egg n make lil balls n have the milk rady n jus put them in