Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a Authentic dish, tricolor rasgulla. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tricolor Rasgulla is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Tricolor Rasgulla is something that I have loved my entire life. They are nice and they look wonderful.
Tricolor sage plants are perennials with three colors on their leaves. The cultivar name, 'Tricolor' derives from the fact that the plant's foliage boasts three colors: white, green, and purple. Rasgulla and transparent png images free download.
To begin with this recipe, we have to first prepare a few ingredients. You can have tricolor rasgulla using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tricolor Rasgulla:
- Get 2 cups Milk powder
- Make ready 6 cups Water to make milk
- Get 2 cups Sugar
- Take 6 cups Water to boil rasgulla
- Make ready 3 tbsp White vinegar
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Instructions to make Tricolor Rasgulla:
- Make milk from milk powder and keep it for boiling. 2 cupS milk powder + 6 cups lukewarm water to make milk - When milk is boiled, add vinegar and when it curdles switch off the gas.
- Take the chenna (curdled milk) in sieve and open the tap so that the chenna cools down. Tie it in a muslin cloth for 2-3 hrs. “Don’t take out the water by pressing it with the hand”. - Divide paneer in three parts & keep while part separate in other two parts add kesariya food colour in 1 part & green in other part
- Mash all the parts of paneer with palm and make balls. - Boil sugar and water 1 cup sugar + 3 cup water in three different pans while boiling add very little food colour in 2 different pan in one put kesariya & other one green on the gas
- You need to add little food colour and saffron in chenna & little in sugar water while making kesariya rasgulla - Same in green colour you need to add little green food colour in chenna while making green rasgulla
- Then add the paneer balls and cook for 10 min on high heat. - While making sugar syrup keep little water on the other gas for boiling. Sprinkle water on the sugar syrup when the rasgullas are boiling.
- How to remove rasgullas after boiling? - 1. Take little water in a bowl. Put one by one rasgulla with little syrup in the bowl & add little more syrup so that the rasgullas float on the syrup. - 2. After cooling, add little rose water in white rasgulla and serve. - 3. In kesariya sprinkle some saffron threads & rose water - 4. In green add some kewda water
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