Pink Nariyal Rasgulla

Name: Pink Nariyal Rasgulla
Cuisine: Indian
Ingredients: 1ltr milk prepared homemade cheese; 1/2 tbsp All purpose flour; 1/2 tbsp Sugar; 1/2 tsp Green cardamom powder; 2 Beetroot; 1.25 ltr Water; 100 gm Sugar for syrp; as needed Grated nariyal or mawa

Jyoti Jain @cook_12784453

Sonipat

#Diwali

Jyoti Jain @cook_12784453

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Ingredients

1ltr milkprepared homemade cheese
1/2 tbspAll purpose flour
1/2 tbspSugar
1/2 tspGreen cardamom powder
2Beetroot
1.25 ltrWater
100 gmSugar for syrp
as neededGrated nariyal or mawa

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Steps

1

Beetroot to use the pink colour. Boil beet root in water for sometime.
2

Boil low fat milk and add whey milk in it. Add beetroot water in boiling milk.
3

Strain the milk with the help of kitchen towel or strainer.rest for 1/2an hour of homemade cheese.
4

Take cheese, all purpose flour, 1/2tblspn sugar cardamom powder mix and griend well. Make it's fine paste but don't creamy.
5

Divide in equal parts make balls of it. it should always be smooth from all sides.
6

.make sugar syrup. Take bowl put into 1.25 ltr water And 100g.m sugar. Drop all cheese balls in it. Beetroot juice or water add into sugar syrup for the colour. Boiled balls in syrp in high flame.
7

Rasgulla starting expanding now upper. It's layer is almost sealed from all sides. Now let it expand properly so cover the lid for 10 min.slow the heat for check. It's not expand proper cover the lid again for 5 min. Turn off the flame And let it cold for 45min to 1 an hour. You can add sugar in it as per your taste and carving.
8

Decorate with grated khoya or grated nariyal.