Bengali rasgulla

Name: Bengali rasgulla
Yield: 20 par. min
Cuisine: Indian
Ingredients: 2.5 litre Cow milk; 2.1 litre water; 750 g sugar; 4 tsp vinegar

Juhi Sharma @cook_17803586

#SSMD
#restaurantstyle
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#Bengali_roshogulla

Juhi Sharma @cook_17803586

#SSMD
#restaurantstyle
#English
#post_no1
#Bengali_roshogulla

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Ingredients

20 par. min

2.5 litreCow milk
2.1 litrewater
750 gsugar
4 tspvinegar

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Steps

1

Take a deep vessel and heat milk until it boils.
2

Turn off the flame and let it cool for 3-5 minutes.
3

Dilute 4 tbsp of vinegar with equal amount of water.
4

As the milk cools, gradually add vinegar into it while continually stirring it.
5

Separate, by staining, solidified milk curdles from liquid mass.
6

Hang the collected solid curdles for 10 mins till water seeps out turning it dry.
7

On a flat clean surface, massage with help of palm until it smoothes,whitens and becomes fluffy.
8

Mould it into desired shape.Keep aside.
9

In a vessel, add given amount of sugar to amount of water maintained above in ingredient section.
10

Turn on high flame, keep it to boil for approximately 20 minutes.
11

Now to the boiling solution add the gullas one by one. Cook for 5 mins.
12

Turn down the flame and keep it aside for 15 more minutes.
13

In the end, put some rose water in it and refrigerate it.