View full recipe at www.manjulaskitchen.com INGREDIENTS: Makes 12 4 cups milk 2 tablespoon lemon juice 11/2 cup sugar 41/2 cups water
Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas. The history of tortillas dates back to 10000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king. Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content. Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas. To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt. First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands. Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes. Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 …
{ 43 comments… read them below or add one }
Thank you!!!
@afroz923
Check the recipe for Chum Chum under dessert on my web site manjulaskitchen
hello plz answer we can make rasgulla in a nor mal pot like the pan we r using for the curry.
hello aunty i like u r recipes at the age ov 14 i started my self to cook food i juzz want to now iz tiz paneer can also use in pizza …
@viveklovespayal
Knead the paneer more and check my web site manjulaskitchen for more detail.
Hi Manjula aunty,I tried this rasogulla reciepe but my rasogullas did not expand they were too small.They didnot puffed up. I dont know why? i cooked them in pressure cooker and after 3-4 whistles i turned the gas off but they didnot expand and remained to the same size as i made the balls.Please suggest me as i have to make again . Thanx Payal Arora
@DJbobbyDoll
Check the recipe for Chum Chum just add 1/2 cup more water to the syrup.
You’re such a darlin !!!!!!!! Awesum !!! Truly !!!!! (One thing, I don’t use pressure cooker, as Im scared of them, so never bought one, so can I just cook it on a standard pot)… thank u so much…. subscribed to you permanently now… LUV U
Untiji very yoummie rasgula….I am going to definitely try this…I am wondering if we can use paneer which we get at indian grocey store?
I love that you don’t just drop ingredients in and cook it. You give valuable culinary advice and show how to do things. Knowing these techniques makes the recipe work.
I love the variety of flavors Indian food offers and have really enjoyed learning to cook it. Thank you and keep posting videos!
@thelemurianvenus I have never done it, try and let us know the results
can you tell me whether you can cook naan in a stove top grill like tava with holes?
Hi Aunty. I made the rasgulla as per your recipe but they did not puff like yours. They were soft but didnot puffed. It was only 20-30% increase in the size. I gave 2 whistles as you did. Please suggest.
THUMBS UP IF U LIKE RUSGULLAS!!!!!!!!!!
keep up the good work..!!
@riariariadixit
Knead the paneer more and it needs 6 to 7 whistles
Hi Manjula Aunty….i wana know why my rasgullas were so hard..i cooked in in pressure cooker for nearly 10-15 whistles..still they didnt puff up like you….any suggestions..??
aunty,my syrup is tooo thin.can u pls tell me how to make it thicker
Hello Manjula i tried your recipe it turned out well thanks sooo much my husband loved it . Just one question , how to prevent the lemon flavor in the rasgulla .. besides that my rasgullas were good at the first attempt thank u so much.
I liked the tips you gave in the end, just in case it doesn’t come out perfect for us
aunty I try to make rasgulla… it was like sponge 1st time and 2nd time its brkkkk… but I wat to do rugullas only.. not the other desert….plz giv me some more tips to make a perfect paneer…..
H Manjula Do you have any use for the whey, its very nutritious and it seams a shame to throw it away Thanks 3~
any whistles required??
@zarmeena4u All-purpose flour is made from a blend of high- and low-gluten wheat.
@sonyaristizabal it’s actually baking powder, not bacon powder.
What is all purpose flour exactly? is it wheat flour or corn flour? what is it?
little Tortilla boy
I wish My Nana Was still here to make me Tortillas
Awesome vid!
I started a quest to make as many flat breads of the world as possible. That is when I noticed that most of all have the same basic ingredients: flour, water, and some salt. Some more add the yeast, baking soda, or lard ( or vegetable shortening). All around the world we are united by tortillas, chapati, piadina, pita bread, Lao bing, etc. Every country has it’s own “tortilla”=flat bread. Even pizza (my favorite) is part of that family! Good job on this video!
@bintlooda
Hello. Butter or even oil can be used in place of vegetable shortening.
this is the first time i heared about shortning vegtabel . i google it amedutily
thank u for the great recipie . but what can i use instead of the shortining veg. ?
Great job! Man that looks good!
They look a bit like Chappatis! The bread specially eaten in India.
@210482fmj Thanks for your suggestion and comment!
baking powder doesnt seem to make very nice tortillas. it makes them go funny. i’d leave it out. the best tortillas i have found for wraps and burritos is half flour and half masa harina and some oil and water. corn only tortillas are to stiff to fold properly for burrtios or wrap but you can half fold them but they are more messy to eat. i find half flour and half masa gives a nce softness that you dont get with flour only tortillas.
Dang, that looks good! Hope the waterless stainless steel cookware will work since I don’t have cast iron. And I’m supposed to diss wheat so maybe I’ll try by grounding my own brown rice into flour with my dry blade blender and use that.
@sonyaristizabal Yes, that is a video we want to do soon. Thank you for your comments!
I can’t get vegetable shortening in Mexico (I think), we still make them with lard, no bacon powder and no butter in the end… I’ll try the bacon powder, sounds good. You should try making corn tortillas in the traditional way (no Maseca flour) boiling the corn with lime, quite an adventure
what is shortning didnt undertand that whats that ?
Me gusta tortillas!
@SuperChucheman You’re so welcome! I’m glad you enjoyed the tortillas. Cheers, Jason
I really love these kind of tortillas! Thanks for the very easy to follow instructions!