Cooking Instructions
- 1
Heat milk in a heavy bottom pan.Once the milk comes to a boil, switch off the flame and allow the milk down the temperature a bit.Add lemon juice till the milk curdles.
- 2
Take chenna in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chenna. Press the cloth with the hands to strain the excess water or tie and hang for 30 minutes for the extra water to drain out. Chenna is ready to make rasgulla.
- 3
Take the chena in a plate and mash the chena with your hands for 8-10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft
- 4
Now divide the dough in equal parts and make mini balls from it.
Meanwhile in a pan mix the sugar and water and let it boil at high temperature.Put the rasgulla balls in the boiling sugar syrup.
- 5
Cover and cook the rasgullas in sugar syrup for 10-12 minutes on high flame. Rasgulla will puff up. Turn off the flame and let it cool down.
- 6
For Rabdi :-
Take full-fat milk in a kadhai.
Simmer till it reduced to 1/3rd.Keep collecting the malai on the edges and keep stirring.In a small bowl, take 2 tbsp milk and add cornflour. Mix it well so that no lumps are formed. - 7
Add the cornflour mixture and milkmaid in the milk and keep stirring.Add chopped dry fruit while cooking.Add saffron and cardamom powder.
Cook for approx. 10 minutes from now or till the milk gets thicken - 8
Now drop these mini rasgulla to the milk and simmer for 5 to 6 minutes on low flame. Mini rasgulla with Nestlé milkmaid rabdi is now ready.
- 9
Cool to room temperature and then chill before serving. Serve cold.
- 10
Serving: Transfer it to a serving bowl and garnish with some chopped pistachios, dry rose petals and saffron serve chilled.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
-
Baked rasgulla Baked rasgulla
Ok if you ask a Bengali which is the most sought after sweet in Bengal he will hands down mention it's ‘rasgulla’. Now! what I’ve learned from my chef deans is that for making rasgullas or rosogolla as the Bengali ‘s call it the chena or paneer that you are using has to be fresh if you want the best results. That’s a part of the story but 😀 the entire story of baked rasgullas goes around pouring a thick condensed milk over it and baking it! I know you are salivating but Balaram mallick a sweet entrepreneur and brand first came up with third brilliant idea and since then various sweet owners are coming up with their version of it.Now my version is not to confuse between rosogolla’r payesh or kheer with baked rasgullas. The pista, saffron wala cream is therefore not the one I look up to if I am having baked rasgullas. So I will share with you a very simple way of making them which will taste what you’ll be the best judge of it!
-
Quick Rasgulla Rasmalai Quick Rasgulla Rasmalai
Rasmalai is loved by almost everyone. My quick rasmalai recipe is very easy, delicious, and can be made in minutes. We can make it with very few ingredients. I had pistachios, so I added them. You can add almonds, pistachios, or saffron as you like. There's no need to add extra sugar. Whenever there's a party at my house and there's no time to make dessert, I quickly make this rasmalai, which everyone loves. If you make it 4-5 hours before serving, it tastes even better. Follow my recipe and try making it once, and let me know how it turned out. Also, take a cook snap.
Translated from Cookpad India -
-
Chum chum and rasgulla Chum chum and rasgulla
Chum chum and rasgulla are famous Bengali sweet dish.#milklove
-
Moong Daal Rasgulla Moong Daal Rasgulla
#bandhan....You eat mawa rasgulla, paneer rasgulla many times. But this time try this amazing moong Daal rasgulla. It is called Rasbhari also. It is very delicious sweet dish
-
#iwgSoft and spongy failproof Bengali rasgullas #iwgSoft and spongy failproof Bengali rasgullas
Rasgullas are soft spongy and juicy delicious Indian dessert soaked in sugar syrup
-
More Recipes
Comments (33)