Rose Rasgulla

Name: Rose Rasgulla
Total time: 2700 s
Yield: 4 serving
Cuisine: Indian
Ingredients: 500 gm full fat milk; 1 cup rose syrup; 1 red rose; 1 tbsp cornflour; 1/2 cup sugar; 4 cup water; 4 Tsp lemon juice And water; As needed cold water; 1 Tbsp chopped pistachios for garnishing

teesa davis @jefjov

Rajasthan

#GA4
#week24
#rasgulla

teesa davis @jefjov

Rajasthan

#GA4
#week24
#rasgulla

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Ingredients

45 minutes

4 serving

500 gmfull fat milk
1 cuprose syrup
1red rose
1 tbspcornflour
1/2 cupsugar
4 cupwater
4 Tsplemon juice And water
As needed cold water
1 Tbsp chopped pistachios for garnishing

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Steps

45 minutes

1

First boil milk.Then switch off flame and add lemon water mix.Stir them Then can see that milk has curdled.
2

Strain milk in cotton cloth.Wash paneer with cold water and tie them and hang asideor keep a heavy thing over it.
3

Then take paneer in a plate. Then add cornflour.Mix them for3_4minutes with your palm. Addchopped rose petals.Then make balls.Keep in mind that after boiling the balls gets doubled.I made this of small lemon size.
4

Boil water sugar and rose syrup in a pan.When this is at boiling stage add paneer balls one by one to solution.Cover and cook for 12_15minutes.Can see that they have doubled.
5

Take one by one rasgulla,add to ice cold water.Keep rasgulla in ice cold water till completely cools down.
6

Then boil our syrup for1_2minutes.Switch off flame.After cooling add rasgulla to syrup and serve by adding petals and pista.