Thick surface takes time to cook while thin surface would burn in no time and I'm sure you know the outcome. A little crunch feels good in this way, but thisss ☝🏻ahh
This is not working. When you mix agar agar in sugar syrup, it is getting thick. Not as thin as shown in the video. Once you start whisking it, it is getting ribbon texture hard within less time and not at all fluffy. So, it is more like halwa sweet rather than a fluffy marshmallow
I tried it twice but both times it came out pathetic. No way in hell am i ever going to make vegan marshmallow ever again. waste of time and resources. Better to use gelatin and corn syrup in the recipe to make authentic marshmallow.
I tried this today and it came out like a Gummi. Is it because i used a different brand of agar agar that the measurements differ and mine came out a different texture?
Fantastic recipe, except the veggies you chose are crazy!! 🤢 I would suggest, cooked broccoli, onions, and maybe artichoke hearts with some mozzarella cheese. Yum! Thanks for sharing!
I love how you have the clickable links in your description. How on earth did you do that? I hope you will let me know, or do a video on that. That would be awesome.
1.5 c sooji or semolina, 1tsp baking powder, 1/2tsp baking soda, 4 tbl powdered sugar, 1 c milk, 1tsp elaichi powder, 1 tsp vanilla extract, 1/4 oil. Rest 15 minutes. Add 2 tbl milk if batter looks dry after resting. Oil lined loaf pan. Bake at 180 for 20-25 minutes or until toothpick tests done. Cool completely, unmould and cut into 1cm slices. When slices are completely room temperature, put on baking sheet in cold oven. Turn on oven to 180 and back 10 minutes. Turn each rusk and bake 10 more minutes or until rusk are brown and crunchy.
