Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a unique dish, rasgulla. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Rasgulla is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Rasgulla is something that I’ve loved my entire life.
Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. '. /* Most common used flex styles*/. /* Basic flexbox reverse styles */. /* Flexbox alignment */. /* Non-flexbox positioning helper styles */. Rasgulla recipe with step by step pics.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook rasgulla using 5 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Rasgulla:
- Get 1&1/2 litres milk
- Take 2 tsp Lemon juice
- Get 2 tbsp Corn flour
- Take 4 cups Sugar
- Take 6 cups Water
Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. Rasgulla is made from "chena" which is obtained by curdling the milk. Rasgullas are a popular Indian sweet dish or dessert, commonly found in the states of West Bengal and Odisha. It is tasty and veg too.
Instructions to make Rasgulla:
- For making chena (paneer) take 1&1/2 liter milk and bring it to a boil. When the boil comes the turn off the flame and pour 2 tsp of lemon juice.
- We will see that water has been separated from the milk if not you can add more lemon juice.
- Now take a strainer put a cheese cloth above it and strain the chena.
- Strain cold water to the chena and wash the chena to remove sour smell of lemon.
- Strain all excess water from chena and remove chena from the cheese cloth.
- Now mash the chena and knead the chena using bottom of the Palm. Knead the chena for 5-7 mins.
- Add 2tsp of corn flour /Maida and mix it well. After mixing knead for 3-4 mins again and a very soft chena will be prepared. There should be no cracks on the dough.
- Now make balls of the chena. After steaming the balls double in the size so whatever size's balls you want make half sized balls. Also ensure that there are no cracks on the balls.
- Now for making sugar syrup take 4 cups sugar and 6 cups water and turn on the flame and dissolve the sugar in the water.
- If the sugar syrup looks little bit impure or dirty you can add 2 tsp of milk and when it's malai forms remove it.
- If you want you can add any essence like rose essence, almond essence.
- Now drop the balls of chena into the sugar syrup keeping the flame very high.
- Keep the flame high and cook it for 10-15 mins. Check sugar syrup after every 5 mins. If it becomes very thick add little bit hot water and during adding water make sure that sugar syrup doesn't losses it temperature.
- Now after 10-15 mins rasgullas becomes cooked. They rise double- triple in size
- Transfer them into a big bowl and refrigerate them for 4-5 hours.
- There are about 20 medium rasgulla because a made small balls. 10 large rasgullas will be prepared if we make medium size balls.
- Juicy and spongy Rasgullas are ready……
Rasgulla or Rosogolla - A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup. Rasgulla Recipe (with Step by Step Photos). Lunch & Dinner Recipe- Rasgulla Kofta Curry Rasgulla is a very famous and one of the most desired Indian sweet. Specially kids love it due to its spongy, soft and chewy texture. Rasgulla, a popular milk-based sweet treat that originates from the state of West Bengal.
So that is going to wrap it up for this unique food rasgulla recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
