rasgulla recipe how to make rasgulla soft spongy rasgulla
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I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Amazing recipies beautifully explained and easy to follow…making cooking exciting. The Rasgullas came out really soft and spongy, thanks to the detailed description you have provided..thank you. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Some fat from the chenna is released while kneading it, thus the palms should become slightly greasy when kneading. When you reach this step, stop kneading chenna and make round balls from it. The chenna should be kneaded to a smooth large ball which should be able to come together without breaking or falling apart. Reserve ½ cup of sugar solution to add later while cooking the rasgulla. If you prefer more sweeter rasgullas or syrup, then add ¼ cup sugar to a small pot.
Sweets
For persian saffron, you can add 20 to 25 strands in the sugar solution or in the chenna. If adding in chenna, then add saffron strands when you boil the milk. Alternatively you can add saffron strands in the kneaded chenna. Mix the strands with the kneaded chenna and then form the rasgulla balls. I am so excited to share my delightfully spongy rasgulla recipe with you today.
Keep the heat to a medium or medium high. Prepare all small balls this way. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside. Now pinch small portions from the chenna and roll them between your palms to a smooth round ball. Add 1 teaspoon sooji or rava or semolina.
Rasgulla Recipe
Then divide the dough into equal parts and shape into balls between your hands. To create sugar syrup, you’ll need the following ingredients. Never refrigerate the chhena or the rasgullas will become rubbery.
Take a small portion of dough roll into a ball shape. Prefer small balls when it boils the size will become double. Place chenna on the dry strainer or hang it. Leave it for at least 15 minutes, till all the water drained completely. (For easy and quick-draining keep little weight on chenna this is optional).
अंगूरी रसगुल्ला बनाने की रेसिपी – How to make angoori rasgulla in Hindi
Rasgulla recipe is made from chenna. Chenna is made from curdling milk and draining the whey. For those of you who are familiar with it, chenna is similar in consistency to ricotta cheese. You have to check the doneness while the rasgulla are simmering. Once the rasgulla are cooked through, switch off the heat and keep the pot down. If the chenna looks crumbly and dry, then this means that you need some more moisture.
Make smooth balls that are crack free. Do not make them large as they will double in size when cooked. Cover these and set aside.
When the excess water drained completely knead the paneer. Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World.
Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar. When the milk comes to a boil, then reduce the heat to its lowest.
For flavoring the rasgulla, you can use rose water, cardamom powder, saffron strands or kewra water . You can also a mix of rose water and cardamom powder. When serving place the required amount of rasgulla in each serving bowl. Pour a few tablespoons of the sugar syrup in each serving bowl. If you prefer garnish rasgulla with some slivered almonds or pistachios. Reserve another 1 cup of the sugar solution in a serving bowl.
The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy. Rasgulla is a simple and most popular recipe prepared from curdling milk. The paneer balls dipped into the sugar syrup and cooked till they turn juicy and spongy. The detailed step by step procedure with the video, just jump into the recipe. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir.
Finally, pour the sugar syrup over the Rasgulla and soak them in it. Learn how to make bengali rasgulla recipe at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna and whey by draining in a muslin cloth.
Or choose to strain the impurities in a cheese cloth/muslin lined strainer. I prefer this method. Add 1 tablespoon of milk and stir. Adding milk helps in removing impurities. If there are no impurities, then you don’t need to add milk and may directly proceed to step 25.
It takes almost 6 to 7 min. Next, gently knead the chena thoroughly with the help of the palm. Furthermore, hang the chenna in that cloth for 50 to 60 min. The colour of rasgulla also depends on the type of milk. Editor's pick on the best recipes, articles and videos.
Now, Open the lid and cook for another 5 minutes over a low flame. If it cooked completely the paneer balls will be double in size. Remove from the fire set aside. Let it cool completely.
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