Jaggery Rasgulla

Name: Jaggery Rasgulla
Total time: 9600 s
Yield: 2-4 servings
Cuisine: Indian
Ingredients: 500 gram full cream milk; 1 kg jaggery; 1 tsp lemon juice; 400 ml water; as needed Few crushed almonds; as needed oil for deep frying

Harminder Kaur Sethi @cook_12688480

#dussehra
post-4
Soft & spongy rasgullas dipped in jaggery.It's bhi tasty festive treat .

Harminder Kaur Sethi @cook_12688480

#dussehra
post-4
Soft & spongy rasgullas dipped in jaggery.It's bhi tasty festive treat .

Saved

Ingredients

2 hrs & 40 minutes

2-4 servings

500 gramfull cream milk
1 kgjaggery
1 tsplemon juice
400 mlwater
as neededFew crushed almonds
as neededoil for deep frying

Saved

Steps

2 hrs & 40 minutes

1

Take a heavy bottom pan,pour milk in it & let it simmer for few seconds.
2

Switch off the flame & add lemon juice to crudle the milk,stir it with the help of tablespoon.
3

Strainthe curdled milk in a strainer & drain the excess water..keep it aside for 10 minutes.
4

Take it out in a plate& mash it till it becomes smooth.
5

Make small balls of it.
6

Take another pan,add jaggery with water.
7

Boil till all the jaggery is absorbed in the water& the syrup is ready.
8

Now put all the balls in it & cook for 20 minutes on low flame.
9

They them out in a serving plate & garnish with crushed almond's.
10

Keep it in a refrigerator for 2 hours & serve chilled.