Pink Rasgulla / Paneer Jamun / Pink Jamun
An easy dessert for the festive season! A lot of sweets and desserts in India are made using milk and one such popular sweet is rasgulla. And here I prepared with twist of adding Rose Syrup and rose water to give piquant aroma to your favorite Rasgulla.
#worldwide
Pink Rasgulla / Paneer Jamun / Pink Jamun
An easy dessert for the festive season! A lot of sweets and desserts in India are made using milk and one such popular sweet is rasgulla. And here I prepared with twist of adding Rose Syrup and rose water to give piquant aroma to your favorite Rasgulla.
#worldwide
Open in Cookpad AppSteps
- 1
Heat 3/4 litre of full fat milk in a heavy bottom pan.
- 2
Once the milk comes to a boil, switch off the flame and add 1 cup of water to bring down the temperature a bit.
- 3
Add lemon juice till the milk curdles.
- 4
Drain the curdled milk using a muslin cloth and squeeze to remove all the water from the chena.
- 5
Take the chena in a plate and add 1 tsp of cornflour and a tsp of rose syrup to it.
- 6
Mash the chena with your hands for 10 minutes to make it soft and smooth. This is an important step to make soft rasgullas.
- 7
Make small balls or any desired shape from the chena.
- 8
Meanwhile in a pan mix 1 cup of sugar and 4 cup of water with a tsp of rose water and let it boil at high temperature.
- 9
Put the pink rasgulla balls in the boiling sugar syrup. Cook the pink rasgullas in sugar syrup for 10 minutes on high flame by covering with a lid.
- 10
Refrigerate the rasgullas with the syrup and serve chilled.
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