Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, bengali sandesh/ rashogulla. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Bengali rasgulla recipe l Kolkata style rasgulla.with simple ingredients. The easiest Bengali shondesh recipe for you all with jaggery! Sandesh/Shondesh is a favorite sweet of not only Bengalis but people everywhere!
Bengali Sandesh/ Rashogulla is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Bengali Sandesh/ Rashogulla is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook bengali sandesh/ rashogulla using 5 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Bengali Sandesh/ Rashogulla:
- Get 1 lt Whole milk (Full Fat)
- Take 1/4 cup Powdered Sugar
- Prepare 2 tablespoon Vinegar/ Lime juice
- Make ready 1/2 teaspoon Cardamom powder
- Take Few Pistachios or saffron strands for garnishing (optional)
This poem talks about the life of a Bengali Moira in the true sense. In fact, this also talks about the famous rivalry. Rasgulla is a popular Bengali sweet that is famous all over India. Read and follow the step-by-step procedure with images.
Instructions to make Bengali Sandesh/ Rashogulla:
- Heat the milk in a wok on medium flame. Once the milk starts boiling, lower the flame and add 2 tbsp either of lime juice or vinegar to it. Stir gently.
- The milk will curdle and greenish whey separating out.
- Pour the curdled milk over a muslin cloth lined colander. Drain the whey.
- Gather the sides of the muslin cloth. Chenna is collected inside it. Squeeze out whey gently and rinse the chenna in running water to get rid of after taste and smell of lemon or vinegar.
- Squeeze out the liquid by gently pressing the collected bundle of chenna in the muslin cloth and keep it under some weight for 15-20 minutes.
- Take out the chenna to a plate or wide bowl. Add powdered sugar and green cardamom powder to it. Mix well and knead it like a dough for 3-4 minutes.
- Transfer the prepared mixture to a heavy bottom non-stick wok or pan. Cook the mixture on a low flame for about 5-7 minutes while continuously stirring. The resultant chena and sugar mixture will dry out yet will retain moisture.
- Put off the flame and allow the mixture to cool down enough to handle. Knead it well, while it is still warm. Divide the mixture into medium sized portions and make round ball.
- Using your palms gently press it to flatten slightly. For garnishing, place sliced Pistachio on the center of each Sandesh and press it lightly with your thumb.
- Refrigerate the Sandesh at least for 1-2 hours before serving. Sandesh tastes best when served chilled. Consume it within 2 days.
The syrupy sweet is synonymous with Bengalis, for whom it was hardly a debate. How To Make Soft Rasgulla, Rasgulla/ Bengali Rasgulla Roshogolla or Rasgulla is my choice for R in the A to Z Bengali Sweets Series. Nolen Gurer Sandesh (Sondesh) a traditional Bengali sweet is soft, fudgy & melt in the mouth sweet. Follow Gurer sondesh step by step recipe to make at home. Rasgulla Recipe, Roshogolla, Rosogolla is popular bengali sweet.
So that is going to wrap it up for this special food bengali sandesh/ rashogulla recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
