Rasgulla

Name: Rasgulla
Total time: 2400 s
Yield: 10 people
Cuisine: Indian
Ingredients: 1 litre fat milk; 2 tsp lemon juice; 2 cup ice cubes / cold water; 1 cup sugar; 4 cup water; 1 tsp rose water; 2 tsp cardamom powder

Dolly Kachhwani @cook_26504092

Ahmednagar

#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.

Dolly Kachhwani @cook_26504092

Saved

Ingredients

40 minutes

10 people

1 litrefat milk
2 tsplemon juice
2 cupice cubes / cold water
1 cupsugar
4 cupwater
1 tsprose water
2 tspcardamom powder

Saved

Steps

40 minutes

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