rasgulla |how to make rasgulla recipe
Rasgulla|rasgulla recipe is one of the popular Indian sweet recipes . rasgulla recipe with step by step.- Homemade soft and spongy Rasgulla. soft and spongy Rasgulla (Cottage Cheese Dumplings) cooked in sugar syrup.. Rasgulla is a traditional Bengali sweet dessert recipe prepared from paneer & sugar syrup.. This is very spongy and soft halwayi style rasgulla. In taste this is very delicious and tasty.
rasgulla |how to make rasgulla recipe
Ingredients:
1 & 1/2 Litre Full Fat Cow Milk
4 Cups Water
3 Cups Sugar
1 & 1/2 tbsp Vinegar
1 & 1/2 Cup Water
For the chenna
1. the cow's milk in a broad and deep non-stick pan and bring to a boil.
2. Switch of the flame and wait for 1 minute, while stirring occasionally.
3. Add the water mixed with vinegar and keep stirring gently.
4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
5. Strain using a muslin cloth. Discard or store the whey.
6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
7. Tie and hang for 30 minutes for the extra water to drain out.
8.Remove the paneer in a bowl.
9. To make the sugar syrup in another pan add water & sugar. Let the sugar melt completely.
10.Knead the dough properly with your hands or till the chenna is smooth and free of lumps.
11. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
12. Make round balls and add one by one in the sugar syrup.
13. Cover it with a lid and let the rasgullas cook in the syrup for 5 minutes.
14. After 5 minutes add 1/4th cup of water and again cover it with a lid.
15. Repeat this step for 2 more times & then turn off the flame.
16. Let them cool down in the syrup for at least 2 hrs.
17. The rasgullas are ready to be served.
ALSO READ :IDLI SAMBAR RECIPE
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rasgulla |how to make rasgulla recipe
Ingredients:
1 & 1/2 Litre Full Fat Cow Milk
4 Cups Water
3 Cups Sugar
1 & 1/2 tbsp Vinegar
1 & 1/2 Cup Water
For the chenna
1. the cow's milk in a broad and deep non-stick pan and bring to a boil.
2. Switch of the flame and wait for 1 minute, while stirring occasionally.
3. Add the water mixed with vinegar and keep stirring gently.
4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
5. Strain using a muslin cloth. Discard or store the whey.
6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
7. Tie and hang for 30 minutes for the extra water to drain out.
8.Remove the paneer in a bowl.
9. To make the sugar syrup in another pan add water & sugar. Let the sugar melt completely.
10.Knead the dough properly with your hands or till the chenna is smooth and free of lumps.
11. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
12. Make round balls and add one by one in the sugar syrup.
13. Cover it with a lid and let the rasgullas cook in the syrup for 5 minutes.
14. After 5 minutes add 1/4th cup of water and again cover it with a lid.
15. Repeat this step for 2 more times & then turn off the flame.
16. Let them cool down in the syrup for at least 2 hrs.
17. The rasgullas are ready to be served.
ALSO READ :IDLI SAMBAR RECIPE
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