Rasgulla/Bengali rosogolla
Rasgulla is a traditional bengali dessert. It is easy to prepare but there are some tricks which if followed properly, give perfect spongy rasgullas. Here, in this recipe I have mentioned, the details of each and every step. Hope this will help you to make perfect rasgullas. Happy ganesh chaturthi to all!
#ganesha #rasgulla #bengalidesserts
Rasgulla/Bengali rosogolla
Rasgulla is a traditional bengali dessert. It is easy to prepare but there are some tricks which if followed properly, give perfect spongy rasgullas. Here, in this recipe I have mentioned, the details of each and every step. Hope this will help you to make perfect rasgullas. Happy ganesh chaturthi to all!
#ganesha #rasgulla #bengalidesserts
Open in Cookpad AppSteps
- 1
Take full-fat milk in a pot and let it come to a boil. In another bowl take about lemon juice/ vinegar and water. As soon as the milk starts to boil lower the flame and add the lemon juice/ vinegar. Keep stirring till you see the milk curdle completely and you see the whey completely transparent or greenish in colour. Turn of the flame
- 2
Immediately filter the chenna and wash it properly to remove all the vinegar.
- 3
Hang it for at least 1 hour so that it becomes completely dry.
- 4
Take the chenna in a plate. To it add about a flour. Knead it well with your palms till you find oil in your palms (10-15mins). You can also use a hand blender but don't over blend it. Over blending the chenna mixture will spoil the texture of the chenna.
- 5
Now make lemon sized balls and see to it that there are minimum or no cracks.
- 6
Take a wide pot. This is to make the syrup. As the rasgullas almost double in size so the pot should be wide enough to accommodate their increased size. Make sugar syrup by dissolving sugar in water (Sugar: water 1:3.5 – 4). Add the cardamom pods. As soon as the syrup starts boiling drop the rasgullas/ cheese balls in the syrup. Cook them in sugar syrup for 10 mins on mid-high flame in a covered thick bottomed pan and then on a low flame for another 10 minutes. After 10 mins lower the flame and
- 7
To check if the rasgullas are cooked, drop one in a cup of water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again
- 8
After done add one cup of cold water to stop the cooking otherwise the rasgullas become chewy and hard or remove it in another container.
- 9
Serve warm or keep in refrigerator for couple of hours if you like it chilled
Cooksnaps
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