Rasgulla Recipe | Bengali Sweets | Homemade Rasgulla. Rasgulla one of the common sweets made in Bengali dessert. Spongy and juicy Rasgulla.
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Rasgulla Recipe | Bengali Sweets | Homemade Rasgulla
Rasgulla Recipe | Bengali Sweets | Homemade Rasgulla. Rasgulla one of the common sweets made in Bengali dessert. Spongy and juicy Rasgulla.
Ingredients
Directions
Heat 1 liter milk in a heavy bottomed pan. When it is hot, add 3 tbsp lemon juice.
Mix with a spoon and cook for a few minutes until the milk curdles.
Sieve it through a clean cloth.
Rinse off the curdled milk with fresh water to remove sourness from lemon juice.
Tie the towel in a pouch and squeeze it to remove any extra water.
Hang the towel for about 30 min allowing all the water to fall down. Now the paneer is ready.
Take it on a plate and knead it very well to remove any chunks. Add 2 tsp all purpose flour and knead again. This is very important to get good quality rasgullas.
Make small balls of equal size and keep aside.(Make crack free balls)
Take a pan, add 1 cup sugar and 2 cup water. When the sugar is dissolved and syrup comes to boil, slowly add the balls.
Now bring down the heat to medium and close the lid. Let it cook for about 25 min or until they are cooked.
Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked.
Add the cardamom powder and take off the heat.
Refrigerate and serve chilled.
Cooking Directions Step by step
Heat 1 liter milk in a heavy bottomed pan. When it is hot, add 3 tbsp lemon juice.
Mix with a spoon and cook for a few minutes until the milk curdles.
Sieve it through a clean cloth.
Rinse off the curdled milk with fresh water to remove sourness from lemon juice.
Tie the towel in a pouch and squeeze it to remove any extra water.
Hang the towel for about 30 min allowing all the water to fall down. Now the paneer is ready.
Take it on a plate and knead it very well to remove any chunks. Add 2 tsp all purpose flour and knead again. This is very important to get good quality rasgullas.
Make small balls of equal size and keep aside.(Make crack free balls)
Take a pan, add 1 cup sugar and 2 cup water. When the sugar is dissolved and syrup comes to boil, slowly add the balls.
Now bring down the heat to medium and close the lid. Let it cook for about 25 min or until they are cooked.
Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked.
Add the cardamom powder and take off the heat.
Refrigerate and serve chilled.
Ingredients
Directions
Heat 1 liter milk in a heavy bottomed pan. When it is hot, add 3 tbsp lemon juice.
Mix with a spoon and cook for a few minutes until the milk curdles.
Sieve it through a clean cloth.
Rinse off the curdled milk with fresh water to remove sourness from lemon juice.
Tie the towel in a pouch and squeeze it to remove any extra water.
Hang the towel for about 30 min allowing all the water to fall down. Now the paneer is ready.
Take it on a plate and knead it very well to remove any chunks. Add 2 tsp all purpose flour and knead again. This is very important to get good quality rasgullas.
Make small balls of equal size and keep aside.(Make crack free balls)
Take a pan, add 1 cup sugar and 2 cup water. When the sugar is dissolved and syrup comes to boil, slowly add the balls.
Now bring down the heat to medium and close the lid. Let it cook for about 25 min or until they are cooked.
Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked.
Add the cardamom powder and take off the heat.
Refrigerate and serve chilled.
