Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a Authentic dish, rasgulla without sugar. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The famous Bengali sweet also one of the most popular sweet of India Rasgula (or Rosogolla) need no intro. Here I am making it in a different way rather. Hello guys, Today the recipe which I'm going to share with you is honestly very close to my heart and I'm sure you are going to love it too!
Rasgulla without sugar is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Rasgulla without sugar is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook rasgulla without sugar using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rasgulla without sugar:
- Get 500 ml full fat cow milk
- Make ready 3-4 tablespoon curd
- Make ready 1/2 cup misri powder/ crushed
- Make ready 1 1/2 cup water
- Take pinch safforn strings
- Get 1 cardamom pods (otional)
Put in Chaat used on Aaloo tikki also known aus meethi chutney. Rasgullas are a popular Bengali sweet, commonly found in India. Learn how to make this Indian sweet dessert at your home. Rasgulla Recipe , How to make Rasgulla
Steps to make Rasgulla without sugar:
- Heat milk until comes to a boil then simmer and add curd into this. Mix till the whole milk is curdled. Switch off flame.
- Take out the chhena in a muslin clothe, squeeze little bit and keep it hanged for at least 30 mins.
- Then in a heavy bottom pan add misri and water in 2 : 5 ratio (or measurement is mentioned above) and until the misri is dissolved and water comes to boil knead the chhena for 5 mins to make it smooth.
- Now make chhena balls without any crack forming on the outer side. Pro tip- add small piece of misri inside the chhena balls.
- Now add the chhena balls in boiling syrup one by one, cover and let it cook for 20-25 mins on high flame. Then simmer for 5 mins and then open the lid. Tip- if water is reduced add hot water and keep it boiling.
- Now switch off the flame and keep the boiled rasgulla like this for 6-7 hours this step sets the texture of the boiled rasgullas. Then it's ready to serve.
Rasgulla Mithai, Bengali Style Rasgulla. by Tarla Dalal. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup. Rasgulla or Rosogolla (Bengali: রসগোল্লা Rosogolla, Odia: ରସଗୋଲା Rasagola) is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. Rasgulla - A traditional Bengali dessert made by cooking fresh homemade cheese balls in sugar syrup. It is quite easy to make at home as it requires only milk and sugar. Sugaring Without Sugar's mission is to teach women how to successfully date on their terms.
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