Rasgulla
#Dec #W1
Rasgulla
Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of sugar. This is done until the syrup permeates the dumplings.
Rasgulla
#Dec #W1
Rasgulla
Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of sugar. This is done until the syrup permeates the dumplings.
Cooking Instructions
- 1
For chenna :
Bring milk to a boil in pot add 2 spoon lemon juice stir until milk curddle
- 2
If it doesn't curddle add more and stir and Switch off flame and Rest for 2 minutes
- 3
Then pour cold water to pot over a large bowl and line with thin cloth drain the milk.
- 4
Rinse chenna under running water to remove acidic flavour tie the cloth
- 5
Squeeze it well to remove excess. Hang for 1-1/2 hours.
- 6
For sugar syrup :
Add sugar cardemom powder add water in pan stir to dissolve the sugar and keep till it boils
- 7
For Rasgulla :
Knead chenna well make smooth dough. Take small portions of this and roll to tiny balls. add rose water to sugar syrup.
- 8
Bring syrup a boil remove caremom pods add balls one after one cover with lid cook for 9-10 min. Allow to rest and cool completely.
- 9
An your yummy Rasgulla is ready to serve
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