Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, rasgulla/bengali rosogolla. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Rasgulla/Bengali rosogolla is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Rasgulla/Bengali rosogolla is something which I’ve loved my entire life. They are nice and they look fantastic.
.the bengali cuisine served immediately after lunch or dinner. rasgulla recipe bengali cold water. this helps to hold the shape of rosogulla and does not lose its bulginess. well. rasgulla recipe with homemade chenna - tips & tricks Manali… Yr rosogulla looking very spongy.
To get started with this recipe, we have to first prepare a few components. You can have rasgulla/bengali rosogolla using 5 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Rasgulla/Bengali rosogolla:
- Make ready 1 Litre full-fat milk
- Get 1 Lemon juice/ White Vinegar
- Get 1/2 tablespoon flour
- Make ready 1 cup Sugar
- Make ready 3-4 pods Cardamom (optional)
Rasgulla is a traditional and most popular Bengali Sweet. Rasgulla is regarded as the King of Indian sweets. This is a popular Indian sweets made during festivals and special. Rasgulla, or Roshogolla, Rosogolla as called by Bengali is wonderful bengali sweet recipe and which has to be the most famous bengali sweet, in fact popular Indian sweet too.
Steps to make Rasgulla/Bengali rosogolla:
- Take full-fat milk in a pot and let it come to a boil. In another bowl take about lemon juice/ vinegar and water. As soon as the milk starts to boil lower the flame and add the lemon juice/ vinegar. Keep stirring till you see the milk curdle completely and you see the whey completely transparent or greenish in colour. Turn of the flame
- Immediately filter the chenna and wash it properly to remove all the vinegar.
- Hang it for at least 1 hour so that it becomes completely dry.
- Take the chenna in a plate. To it add about a flour. Knead it well with your palms till you find oil in your palms (10-15mins). You can also use a hand blender but don't over blend it. Over blending the chenna mixture will spoil the texture of the chenna.
- Now make lemon sized balls and see to it that there are minimum or no cracks.
- Take a wide pot. This is to make the syrup. As the rasgullas almost double in size so the pot should be wide enough to accommodate their increased size. Make sugar syrup by dissolving sugar in water (Sugar: water 1:3.5 – 4). Add the cardamom pods. As soon as the syrup starts boiling drop the rasgullas/ cheese balls in the syrup. Cook them in sugar syrup for 10 mins on mid-high flame in a covered thick bottomed pan and then on a low flame for another 10 minutes. After 10 mins lower the flame and
- To check if the rasgullas are cooked, drop one in a cup of water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again
- After done add one cup of cold water to stop the cooking otherwise the rasgullas become chewy and hard or remove it in another container.
- Serve warm or keep in refrigerator for couple of hours if you like it chilled
Rasgulla recipe with step by step pics. It is a popular Bengali sweet. While the method of making It is our favorite Bengali sweet. It is also one of those few recipes for which I have got maximum. Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup.
So that is going to wrap this up for this special food rasgulla/bengali rosogolla recipe. Thanks so much for your time. I am sure that you will make this at home. There is 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!
