Rasgulla/Roshogulla
Rasgulla/Roshogulla

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a tasty dish, rasgulla/roshogulla. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Rasgulla/Roshogulla is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Rasgulla/Roshogulla is something that I have loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook rasgulla/roshogulla using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Rasgulla/Roshogulla:
  1. Make ready 2 litre NOVA Full cream milk
  2. Take 3 tbsp Vinegar
  3. Make ready 1 cup Sugar
  4. Take 1 1/2 cup Water
  5. Prepare 4-5 tbsp Slivered pistachios and almonds

One is the spongy rasgulla and. Rosogulla/Rasgulla is a famous Bengali Sweet. Its spongy and juicy texture is loved by everyone. It is Learn quick and easy, authentic Rasogola (Roshogulla / Rasgulla) recipe made purely from Chhena.

Instructions to make Rasgulla/Roshogulla:
  1. BRING THE MILK TO A ROLLING BOIL AT FIRST AND THEN ADD 3 TABLESPOONS OF VINEGAR. THE MILK WILL START CURDLING. SWITCH OFF THE FLAME AND WAIT FOR A MINUTE OR TWO BEFORE STRAINING IT IN A COTTON CLOTH.
  2. POUR SOME ICE COLD WATER OR EVEN NORMAL TEMPERATURE WATER WHICH IS DONE TO BASICALLY REMOVE ANY TRACES OF VINEGAR. SEE HOW GOOD THE PANEER LOOKS.
  3. WRAP IT UP TIGHTLY AND EITHER HANG IT UP ON THE KITCHEN SINK TAP OR PLACE ANY WEIGHT ON IT FOR ABOUT 30 MINUTES. THIS IS DONE TO REMOVE ANY EXCESS WHEY FROM THE PANEER.
  4. AFTER 30 MINUTES, SPREAD IT ON THE KITCHEN COUNTER AND KNEAD IT INTO A SMOOTH DOUGH. IT TAKES ABOUT 5 TO 6 MINUTES. AFTER THAT, GREASE YOUR PALM A BIT AND ROLL OUT SMOOTH AND CRACK FREE BALLS OF EQUAL SIZE ABOUT 20 TO 22.
  5. AFTER MAKING ALL THE BALLS, ADD 1 CUP SUGAR AND 1 1/2 CUPS WATER TO A COOKER AND BOIL IT ON HIGH FLAME. NOW ADD THE RASGULLAS TO IT. CLOSE THE LID OF THE COOKER. PRESSURE COOK IT FOR 5 TO 6 WHISTLES ON HIGH FLAME.
  6. AFTER THE PRESSURE SETTLES, REMOVE THE LID OF THE COOKER. YUMMY AND SUPER SPONGY RASGULLAS ARE READY TO SERVE EITHER WARM OR CHILLED. GARNISH WITH LOTS OF SLIVERED PISTACHIOS AND ALMONDS.

Rasgulla is a delicious Indian dessert prepared from cottage cheese. I decided to break my fast this year with my favourite Bengali sweet, Roshogulla, and my husband also loves them. Vanilla cake with rasgulla filling, Rasgulla, Paneer Chocolate Truffle with Rasgulla. Rasgulla, a popular milk-based sweet treat that originates from the state of West Bengal. It is prepared from paneer or chena (Indian cottage cheese) which is achieved by curdling the.

So that’s going to wrap this up for this Good food rasgulla/roshogulla recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!