Stuffed Crunchy Rasgulla

Name: Stuffed Crunchy Rasgulla
Total time: 3600 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 1 litre Milk; 1 cup Sugar; 2 tbsp Vinegar; 3 tbsp Pistachio; 1 tsp Rose essence; 12 White bread slice; 2 tbsp All purpose flour; as needed Oil for frying

Archana C @cwarch77

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Ingredients

1 hour

20 servings

1 litreMilk
1 cupSugar
2 tbspVinegar
3 tbspPistachio
1 tspRose essence
12White bread slice
2 tbspAll purpose flour
as neededOil for frying

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Steps

1 hour

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!!!