Rasgulla recipe

Rasgulla recipe :

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Rasgulla, a soft and spongy chestnut shell, immersed in a syrup of cardamom, is a traditional Bengali sweets. It is also known as Rosogola in the local dialect and the state of sweets. It is very easy to make it at home and to make it, you should only need milk, sugar and lemon juice that are easily found in any kitchen at all times. In this recipe, how to make chheaa from the first milk is taught and after that, after making cholera in chhena, cooked in chisni and soft rasgulla is made, it has been taught that it has been taught.

Use cow's milk to make better juices. You can also use the flower fat milk of any brand. We have used flower fat milk to make rasgulla in this recipe.

The recipe for making fresh cheese (chaana) for making fresh cheese at home (follow step 1-5). If you are following the link given to prepare the sketch, then leave step-1 and step-2 below.

Method (Rasgulla Banane Ki Vidhi Hindi Me):Step-1

Keep the milk boiling on a medium-high flame. Mix lemon juice with 2 tbsp of water.

Step -2

When the milk starts boiling, slow down the flame. Gradually add a mixture of water-lemon and stirring constantly with the spoon. The milk will burst in one or two minutes. When the milk breaks completely (when the water and water separates) then turn off the gas. Sprinkle the muslin cloth over a large filter and pour the milk on top of it. The china will remain in the clothes and all the water will get out. To remove the scalp of lemon, put 2-3 glasses of plain water on top of Chana and remove all the water.

Step-3

Bind the china to muslin clothes and squeeze slightly to extract extra water. Hang him out for 30 to 45 minutes.

Step-4inutes, leaving out excess water from Chhina. Hang it for more than 

Unfold the clothes and take the cottage into a big plate.

Step-5

The china should be a little dry and a little damp. If the chana is much dry then the rosets will become hard and if the chana is more soft then the rasgula will be broken at the time of cooking and after the cooking, their size will not be rounded.

Step-6

Sprinkle chhana with hand until all the chhaya is mixed together like a dough. When your palm starts to smooth, stop the mud (the lubricant from Chhina will start bleeding).

Step-7

Make 13-15 small balls out of the mousse. Do not make too large balls as the balls in the next step will become larger (almost double) after boiling in the syrup. Make 13-15 small balls from kneaded paneer dough. The size of balls will grow to almost double after boiling in sugar syrup

Step-8

In a deep and wide mouth large container (lid) or in pressure cooker, keep 1½ cup of sugar, 4 cups of water and cardamom paste and heat on medium heat for making syrup.

Step-9

When the syrup starts boiling, then put the slowly made shells into it.

Step-10

Cover the kitchenware with lid and cook on medium flame. If you are using pressure cooker, just put a lid on the cooker, do not whistle.

Step-11

After 5 minutes remove the lid and gently stir it with a spoon. Then be sure to close the lid and simmer over medium heat for 7-8 minutes. Remove the lid and close the gas. You will notice that the size of the balls has almost doubled.

Step-12

After switching off the balls, the balls will become slightly smaller, but this is normal. (If the balls become much smaller then something has gone wrong.) Remove rosoghool in a large bowl and let them cool for 5-6 hours. Rasogulla is now ready to serve.

Suggestions and variations:

का Use cow's milk to make rasgulla spongy. If cow's milk is not available then you can also use milk of buffalo.

इस्तेमाल Do not use cheese bought from the shop to make this dessert.

का Use the deep and wide-mouthed utensils to cook it.

➨ If the chana made in step-4 is more dry then the rosogene will become hard and if the chana is more soft then the rasgula will be broken at the time of cooking and after the cooking, its size will not be rounded.

मत Do not divulge Chhina after stepping oil in Step-5 (after the palm starts getting smooth).

➨ It is necessary to keep the syrup boiling while cooking rasgulla. Do not cook on low flame. If necessary, make the flame up faster to keep the syrup boiling.

) Do not reduce the amount of water or quantity of sugar (you can make more sugar), because it is necessary to cook well.

➨ If you want to double the recipe then cook it in batches (step-8 to step-10). You can use the same syrup (syrup) for the second batch. If the syrup is not enough, then according to the given measure, water and sugar can be added.

Taste: Soft, spongy, juicy and light-cardamom-rich

Methods of serving: After dinner it can be served as a dessert or in the midday meal as a dessert with food. It can also be served with any savory breakfast.