DIRECTIONS:

Take 1 kg. Of mix in a flat tray and add 550-600 ml of water or milk slowly. Mix the mixture by hand properly. Touch the mixture, if it is dry then mix the small amt of water. Dry the mix for 8- 10 minute in air collect the mix by spoon. Apply vanaspati or ghee to your palm. Now make the dough of mix. Make the round or oval shaped sponge from the dough.

Dip the sponge slowly in syrup while coming up froth. After baking for 2 mnt. put the 200 ml. of water in syrup. Bake the rasgulla for 10-12 minutes in frothing syrup (at high heat).

METHOD OF SYRUP:

Add 8 kg. of sugar in a 6 ltr. Of water, now make the solution. Boil it for 10 minutes. Add 100 ml. of milk in the syrup for cleaning. Now remove the wastage which is present in the syrup. Separate the 6 ltr. Of syrup from prepared syrup and add 1 ltr. of water in the separate syrup. Dip the baked rasgulla in the separate syrup

METHOD OF FROTHING SYRUP:-

Mix the frothing packet in 200 ml of boiled water. Now mix the prepared frothing solution in boiling syrup then it will be frothed.

USE:

Shreeji Chhena Mix is a creamy sweetener specially made to add a rich, smooth and sweet taste to your Rasgulla, Rasmalai and Bangali sweets.

NUTRITIONAL VALUE:

Colour	Creamy White
Flavor and Taste	Normal
Energy	387.39kcal
Moisture	4.23 %
Carbohydrates	55.97gm
Protein	27.49gm
Mineral	7.2gm
Fat	5.95gm.
Crude Fibre	0.04 gm.
Ash Content	6.32gm.

PACKING:

• 25x1 KG. PACK
• 50x500 GM. PACK
• 60X200 GM. PACK