Rasagulla is the famous Bengali sweet. Never knew it was this easy to prepare unless I tried this myself at home.
Ingredients:
Procedure:
How to curdle the milk:
Add 10 to 12 Tsp of Lemon drops into milk and put over the stove on medium flame. It generally takes 30 to 40 mins. to curdle the milk. Once the milk is curdled, strain it and hang it over in the muslin cloth and squeeze all the moisture.
How to knead the Rasgulla dough:
Once all the moisture is gone, start kneading continuously for 20 mins ( like the chapathi dough). You will notice the change in the texture of the dough and now it would be more softer. Now start making round / flat shaped tiny balls and keep it covered.
How to make the sugar syrup:
Take a cooker vessel and heat 2 glasses of water then add 2 cups of sugar. Now add powdered Cardamom and put over the stove for 10 min. Once the sugar syrup is ready, add the Rasagulla balls and put the cooker lid with weight on it and take 1 whistle. Carefully remove the Rasagulla from the cooker and transfer it a bowl and refrigerate for 2 hrs. Enjoy spongy juicy cold Rasagulla.
Tips:
Ingredients:
- Curdled milk- 1 Ltr
- Sugar- 2 cups
- Cardamom - 4 Nos.
Procedure:
How to curdle the milk:
Add 10 to 12 Tsp of Lemon drops into milk and put over the stove on medium flame. It generally takes 30 to 40 mins. to curdle the milk. Once the milk is curdled, strain it and hang it over in the muslin cloth and squeeze all the moisture.
How to knead the Rasgulla dough:
Once all the moisture is gone, start kneading continuously for 20 mins ( like the chapathi dough). You will notice the change in the texture of the dough and now it would be more softer. Now start making round / flat shaped tiny balls and keep it covered.
How to make the sugar syrup:
Take a cooker vessel and heat 2 glasses of water then add 2 cups of sugar. Now add powdered Cardamom and put over the stove for 10 min. Once the sugar syrup is ready, add the Rasagulla balls and put the cooker lid with weight on it and take 1 whistle. Carefully remove the Rasagulla from the cooker and transfer it a bowl and refrigerate for 2 hrs. Enjoy spongy juicy cold Rasagulla.
Tips:
- Always make tiny Rasagulla balls, as they turn out to be spongy big Rasagulla balls at the end.
- You can add Rose water, Kewra essence to sugar syrup for flavor.
- You can make Rasmalai with the same above procedure, just replace the sugar syrup with condensed sweetened milk.
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