سلام به همه دوستان عزیز و گرامی ماشاالله خواهرجان چقدر عالی خوشمزه مزه دار خوش طعم خوش رنگ آماده کردین دستان گلیتان درد نکنه زیاد مزه دار آمده وهمچنان با آموزش خوب وبهتر.. زیاد حوصله کارداره مگم موفق باشین شما همیشه
Tashakor sister, I love all your videos. I have tried making dishes using your recipes, they always turn out amazing (kabuli pualo, salty cookies, korma). Your devotion is highly appreciated. Now you have shown us how to make rasgulla, what about Gulab jamun?😋😊😊
Masha Allah CHEF so Supremes rassuggullas 👌👌shiny smooth and so Deliciousness presentation 🌹🌹🌹🌹 Pls remember me in your prayers. RAMADAN KAREEM MUBARAK TO ALL❤
Thank you so much for this video, I have a question for you, whenever I make these, it takes a lot longer for the rasgullah to absorb the syrup and become completely drenched with the syrup on the inside. Otherwise, it remains dry at the core of it. How long exactly would you say will be better? Or are there any other ways of ensuring its sweet all the way inside?
In our family my granny makes them and she always leaves them for a couple of years to absorb the syrup really well before anyone is even allowed to touch them
خواهر عزیز تشکر فراوان از اینکه تجربه های مفیدتان را با ما شریک میسازید. حقیقتش من چنین چیزی را هیچ وقت نامش را نشنیده بودم آیا این یک نوع پنیر است اگر ممکن است کمی در موردش توضیح بدهید؟ با احترام 🌹🌹🌹🌹👌❤️❤️👌❤️👌❤️👌
