Rasgullas Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture.
Here is the best “Rasgullas” recipe we have found so far. This will be smell and look delicious.
Ingredients of Rasgullas
- Make ready 2 litre of milk full cream.
- You need 2 tbsp of lemon juice.
- It’s 1 cup of sugar.
- Make ready 5 cup of water.
- It’s 3 of cardamom.
- Take As needed of Turmeric or any food color.
Take a small portion of chenna in your fingers and smear it gently to a smooth chopping board.Rasgulla is one of the most popular Bengali sweet.This is a foolproof recipe that is nearly impossible to mess up.It makes perfectly soft and spongy with melt-in-your-mouth kind rasgullas.
Rasgullas instructions
- Firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
- once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
- stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely..
- Drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious..
- Squeeze off the water completely. be careful as the curdled milk will be very hot. rinse off the curdled milk with fresh water to remove sourness from lemon juice.
- squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.hang for 1 hour making sure the water is drained completely, yet remain the moisture.
- after 1 hour, start to mash the paneer for 5 minutes..
- Mash the paneer till it turns out smooth texture without any grains of paneer.now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying..
- In a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.stir and dissolve the sugar completely.now boil the water for 5 minutes..
- Drop in rolled paneer balls one by one into boiling sugar water.
- cover and boil for 10 minutes or until rasgulla doubles in size..
- Now drop into ice-cold water immediately, to prevent from shrinking in size.
- once cooled completely, take into a serving bowl and pour in leftover sugar water.
- finally, enjoy rasgulla chilled or as it is..
When they are cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on.The rasgullas may double in size but will shrink once taken off the heat.This is a small test I do to find out if chenna has the right amount of moisture in it.
Response: Hello Renu, the main reason behind breaking rasgullas is the excess moisture in chenna.Make sure that chenna has not too much moisture.If possible, try to use fresh chenna for the perfect rasgulla.You can make syrup with less sugar for cooking the rasgullas. - The rasgullas increase in size while they are cooking in the sugar syrup so don't make them too big unless you want huge rasgullas. - Drop the rasgullas in the sugar syrup once it's completely boiling at high flame. - The flame has to be high throughout the entire time when the rasgullas are cooking.Remove rasgullas from the syrup one at a time.
