Cooking Instructions
- 1
Boil milk and add vinegar to it.
- 2
When milk gets curdle,drain all water.
- 3
Chena is ready.squeeze it.
- 4
Hang chea for 20 minutes in a muslin cloth.
- 5
Now transfer chena into blender and pulse the until smooth consistency.
- 6
Make 20 equal size ball of smooth chena.
- 7
Stuff each ball with crushed pistachio and close it properly.
- 8
Boil sugar with 3 cups of water in flat bottom pan.
- 9
Add rose essence.
- 10
Slid the stuffed rasgulla into the sugar syrup,cover with lid and boil it for 10 minutes on high flame.
- 11
Again boil for 10 minutes on low flame.
- 12
Now drain sugar syrup from the rasgullas with help of strainer.
- 13
Cut the edges of bread slices.
- 14
Roll bread slice with the help of rolling pin on the wet clothe.
- 15
Cut bread slice into dignolly to make triangle shape.
- 16
Make smooth paste using all propose flour and water for sealing.
- 17
Place stuffed strained Rasgulla on the triangle shape rolled bread slice.
- 18
Seal it nicely with the help of all propose flour paste.
- 19
Heat oil in thick bottom pan.
- 20
Deep fry all stuffed rasgullas with bread cover on medium flame until it gets golden brown colour and crunchy!!
- 21
Stuffed Crunchy Rasgulla is ready!!!
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