|I’m sifting through some huge cookery class photo files (4Gb!) taken at my last cookery weekend at Mangrove Mountain to update my blog travel articles. But time is running out, since I am packing for my flight to the National Capital, Canberra tomorrow to share a cookery class with Prime Minister Julia Gillard and her cabinet.
Now that I’ve gotten your attention, okay, I made the last bit up, but I am teaching a class in Canberra tomorrow.
The other day someone asked me what was my favourite sweet, and this morning someone wrote with some technical questions about Rasagulas/Rasagoolas/Rasgoolas/Rasgulas (all the same name, different spellings for my favourite sweet!) So I went back to my blog archives, and here’s today’s contribution, from 2006.
Ramaa Prakash from Acton, MA, USA asked:
“Hello Kurma, I tried out your rasgoola recipe and I had a follow-up question. What do I do if I need to make more than one batch of rasgoolas? The syrup tastes great, but I don’t want a gallon of syrup getting wasted at the end of 2 or more batches. Can I somehow re-use the first batch of syrup to make a 2nd batch? Thanks..”
“Yes I don’t see why you can’t re-use it. It will be of a slightly different concentration so it might have to be ‘tweaked’. Otherwise, I have successfully re-used leftover rasagulla syrup in making drinks – I strain it then use it as the sweetening agent in lassis and lemonades, for instance.”
Posted by Kurma on 10/9/10; 11:12:48 AM