#iwg Soft and spongy failproof Bengali rasgullas
#iwg Soft and spongy failproof Bengali rasgullas

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, #iwg soft and spongy failproof bengali rasgullas. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

#iwg Soft and spongy failproof Bengali rasgullas is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. #iwg Soft and spongy failproof Bengali rasgullas is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook #iwg soft and spongy failproof bengali rasgullas using 7 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make #iwg

Soft and spongy failproof Bengali rasgullas:

  1. Prepare 2 litres Full cream milk
  2. Make ready 2 tbsp lemon juice
  3. Take 5 cups Sugar
  4. Take 2 tbsp corn flour
  5. Take 1 tbsp maida
  6. Take 10 cups Water
  7. Get 2 tbsp Rose essence
Instructions to make #iwg

Soft and spongy failproof Bengali rasgullas:

  1. Making Chenna for Rasgullas–Boil milk in a wide pot. Turn off the heat
  2. Add lemon juice. Milk starts curdling
  3. Now strain the milk in a colander over a cotton cloth. Press excess of water.
  4. Hang this towel for 30 mins
  5. Now remove the Chenna and kneading with your palm on a flat surface for 10 mins
  6. Now add cornflour and maida to the Chenna and knead again for 15 mins with your palms
  7. Now Chenna becomes smooth like Malai dough
  8. Make small lemon sized dough and roll between your palm
  9. Mean while boil water in a big pot with 3 cups of sugar
  10. Once the water boils add the rolled Chenna into boiling water
  11. Close lid and cook for 10 mins in a high heat
  12. Then lower the heat and cook for 15 mins
  13. Now open the lid, Rasgulla doubles in size.gradully flip them using flat spatula
  14. Close lid and cook for 15 mins.
  15. Turn off heat. Let it cool to room temperature
  16. Now make sugar syrup by adding 3 cups water and 2 cups sugar
  17. Boil for 10 mins and turn off the heat
  18. Add rose essence to the sugar syrup
  19. Now finally add the rasgullas to the warm sugar syrup and refrigerate for 6 hr
  20. Serve chill and enjoy

So that’s going to wrap it up with this exceptional food #iwg soft and spongy failproof bengali rasgullas recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!