Rasgulla

Perhaps the most famous Bengali Sweet, which do not need any introduction. We are offering the recipe for Homemade Rasgullas which are very soft, juicy and spongy in a very easy way. So, do try and enjoy it any where in the world.

Servings

6

Preparation And Cooking Time

50 Min.

Type

Sweets

Cooking Method :   
Stove

  1 liter Cow toned milk

  200 Gram Sugar

  2 Tbsp Vinegar

  1 Tsp Powdered Sugar

  1 Tsp Fine Semolina (Rava)

Boil milk and stir it occasionally.

Switch off the flame and add 200ml water.

Gradually add vinegar and stir it gently. It has started to curdle.

Place a muslin cloth on sieve. Drain out the excess water from the chhenna.

Immediately wash with running tap water.

Squeeze with hands and place a heavy object over it for 10 minutes.

Meanwhile add 1.5 liter water in a pressure cooker and add 200gm sugar. Boil it till sugar melts properly.

Meanwhile add 1.5 liter water in a pressure cooker and add 200gm sugar. Boil it till sugar melts properly.

Take out chhena from the cloth ad semolina and powdered sugar in it.

Mash it with palm for 7-8 minutes.

It should neither be crumbly nor very smooth.

Make small size lemon balls from it. Make sure that there are no cracks on the balls.

Dip the balls in the boiling sugar syrup.

On high flame, take two whistles.

Switch off the flame and let it cool on its own.

The rasgullas are ready and they have doubled in size. Keep in fridge for 5-6 hours and they are ready to be served.

Enjoy soft and juicy rasgullas with your family 'n' friends.

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