Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a awesome dish, rasgulla bengali dish. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Rasgulla bengali dish is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Rasgulla bengali dish is something that I have loved my whole life.
Rasgulla or Rosogolla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
To begin with this particular recipe, we have to prepare a few components. You can have rasgulla bengali dish using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rasgulla bengali dish:
- Take 4 cups water
- Get 8 cups milk
- Take 1 , 1/2 cups sugar
- Prepare 1 tsp Lemon juice
This recipe is made using a pressure cooker. Rasgulla is a famous sweet dish and i showed in this video how to make this recipe it is popular Bengali sweet dish and famous in india and most eat this in. rasgulla recipe how to make sponge rasgulla with a detailed photo and video recipe. an authentic and traditional bengali milk-based dessert recipe made with chenna. it is known for its creamy and spongy texture with the sweetness of sugar syrup. it is a basic dessert recipe from the bengali cuisine served immediately after lunch or dinner. Rasgulla or Rosogolla - A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup.
Steps to make Rasgulla bengali dish:
- Take a deep vessel boil milk in it and add lemon juice so that milk cuddles. As as soon as the Chena and water separates. Turn off the flame
- Drain the Chena into a muslin cloth and rinse it thoroughly in water. Squeeze out all the water and then tie the muslin cloth and hang somewhere for an hour or so that water is drained completely
- After an hour take the chena from muslin cloth to a vessel or a plate and knead the dough of Chana by pressing with the palms and heels of the hands so that there r no lumps at all. Knead it until a soft dough is prepared.
- Now divide this dough into 15-16 equal parts and prepare balls by rolling between the palms so that there r no cracks in the balls and keep it in a plate.
- Finally prepare the sugar syrup by boiling water and add sugar in it. Cook until the sugar dissolves completely and then add the balls one by one in the syrup while keep the flame low. The ball size will expand. Cover the vessel with lid and cook on low flame for few minutes. Serve them cool. Garnish with kesar
Its a traditional and easy to make Bengali sweet that you can't go wrong with. To get a true taste of Bengali Dishes, have a go at the Khichdi Bengali Style. The mithai of the region is also quite unique, characterised by the abundant use of chenna, a special type of cheese made by curdling milk. Bengali sweets like Rasgulla, Rasmalai, Chum Chum and Bhappa Doi are famous all over the country. A dish popular in many parts of eastern India, Langcha is made from flour and khoya.
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