Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with the South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in a light syrup made of sugar.
#rasgullarecipe #spongerasgulla #bengalirasgullarecipe
INGREDIENTS & PROCESS:
1 LITER FULL FAT DAIRY MILK (DON’T USE PASTEURIZED MILK)
BOIL THE MILK & KEEP STIRING (TO AVOID BURNING THE MILK)
4 TABLESPOON VINEGAR
MIX & STIR CONTINUOUSLY
AFTER 1 MIN. CURDLE WILL SEPARATE
STRAIN THE MILK WATER USING A COTTON CLOTH
PUT SOME CLEAN WATER
LIGHTLY SQUEEZE FOR REMOVE THE LEFTOVER WATER
HANG THE CHHENA FOR 30 MIN.
1.5 CUP SUGAR
4 CUP WATER
BOIL THE SUGAR SYRUP
KNEAD THE CHHENA UNTIL IT GETS SMOOTH
MAKE RASGULLA BALL
NOW PUT THE CHHENA BALL INTO BOILING SUGAR SYRUP
BOIL IT IN HIGH FLAME FOR 5 MIN.
AFTER 5 MIN. STIR IT & COVER IT FOR ANOTHER 15 MIN. (NOW COOK IT IN MEDIUM FLAME)
IT’S DONE TURN OFF THE FLAME
TRANSFER THE RASGULLA IN A BOWL
NOW YOU CAN SERVE !!!
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