Tricolor  rasgulla
Tricolor  rasgulla

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a instant dish, tricolor  rasgulla. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Tricolor  rasgulla is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Tricolor  rasgulla is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have tricolor  rasgulla using 8 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Tricolor  rasgulla:
  1. Take 5 cup Milk
  2. Take 1 cup Sugar
  3. Prepare 3 cup Water
  4. Take 2 tbsp Lemon juice
  5. Make ready 1/4 tsp Cardamom powder
  6. Take 1 pinch Yellow food colour
  7. Prepare 1 pinch Red food colour
  8. Prepare 1 pinch Green food colour

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Instructions to make Tricolor  rasgulla:
  1. Boil milk in a heavy bottom vessel.
  2. Once boiled switch off the flame.
  3. Add lemon juice and cover the milk.
  4. After few mins, milk is fully curdled.
  5. Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
  6. Hung the paneer / cottage cheese in muslin cloth for half an hour.
  7. Now we get soft paneer / cottage cheese.
  8. We mash the paneer / cottage cheese very well and make soft and smooth dough
  9. Divide the dough into 12 equal size balls.
  10. Roll each ball between your palms
  11. All the balls are made in the same way.
  12. Now we take pan and add one cup of sugar,three cup of water,cardamom powder and bring to boil
  13. Once boiled add paneer balls and cover the lid
  14. Simmer the flame for 15 mins then turn off the flame
  15. Once cooled,we open the lid.
  16. Rasgulla should be floating on the syrup and it's size should be double.
  17. Divide the rasgulla in sugar syrup in three bowls separately and add yellow,orange and green food colour
  18. Keep it for 24 hours.
  19. Serve chilled

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