Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a creative dish, rosemilk rasgulla. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Rosemilk rasgulla is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Rosemilk rasgulla is something that I’ve loved my entire life. They’re nice and they look wonderful.
Like share and subscribe Cook book channel Indian delicacy, Indian delicious dessert Rose 🌹 rasgulla and rose 🌹 rasmalai Soft and spongy rasgulla and. See great recipes for Jello Rosemilk, Rosemilk, Rosemilk rasgulla too! Rasgulla is a milk based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls.
To begin with this particular recipe, we must first prepare a few ingredients. You can have rosemilk rasgulla using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Rosemilk rasgulla:
- Get 1 litre Full Cream Milk
- Get 2 tbsp Lemon juice
- Get 5 Cup Water
- Get 2 cup Sugar
- Get 2 tsp Rose milk syrup
It is one of the most popular Indian sweet, especially in summers. Its cool rose water infused syrup gives instant relief to taste buds. Rasgulla is a bengali Indian sweet. White sponge, soft cottage cheese balls cooked in sugar syrup.
Instructions to make Rosemilk rasgulla:
- Boil the milk at low temperature. - While boiling add the 1 tsp rosemilk syrup, lemonjuice and stir it. Your milk will start to curdle and you can see diluted water which seperates from chena(chhana) will be formed.
- Now using a muslin cloth drain the water and wash the chena under the running tap water. (this step is to remove all the vinegary or if you are using lime juice, lemony taste or smell.)
- Now tied the two ends of the muslin cloth tightly and let it drain all the excess water for30 to 45 minutes. - - And at this time you may put a heavy weight on the muslin cloth for better draining.
- And at this time you may put a heavy weight on the muslin cloth for better draining.
- Now mash the chena using your palm on the kitchen slab till it’s very smooth and creamy and has absolutely no lumps.
- Now Divide the chena into equal parts. With your palm give them nice and even ball shape
- The balls should have no cracks otherwise it may break off during boiling. - - These balls will be double in size after boiling in sugar syrup.Accordingly prepare the size of the balls.
- Now make sugar syrup using the sugar and water in the exact quantity mentioned. The syrup should not be thick and will be on the thinner side.
- Add remaining 1 tsp of rose milk essence to the sugar syrup.. - - Then add the prepared balls in this syrup,cover it tightly with a lid and let it boil for 20 -25 mins.
- As the rasogollas will be almost double in size after boiling,choose a boiling pan of a big size so that after increased in size they can easily play around in the sugar syrup.
Rasgulla is a bengali Indian sweet. Rasgulla is made from "chena" which is obtained by curdling the milk. The chena is mashed, made smooth and then cooked in boiling sugar syrup. 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.
So that’s going to wrap it up with this exceptional food rosemilk rasgulla recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
