Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, white rasgulla or bangali sweet. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Where is the origin of the famous sweet "Rasgulla"? What are some of the famous and delicious Indian sweets? What is the best brand for rasgullas?
White Rasgulla OR Bangali Sweet is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. White Rasgulla OR Bangali Sweet is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have white rasgulla or bangali sweet using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make White Rasgulla OR Bangali Sweet:
- Get 1 litre milk
- Make ready 2-3 spoon vinegar or lime juice
- Take 3 cup sugar
- Make ready 6 cup water
- Prepare 1 spoon maida/corn flour
- Make ready Pinch cardamom powder (optional)
This is a delicacy from state of Bengal This is a delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. This recipe is made using a. Rasgulla recipe required please forward me best recipe. Rasgulla is a very popular Bengali Sweet dish.
Instructions to make White Rasgulla OR Bangali Sweet:
- Take low fat milk or cow milk, bring to boil. Switch off the gas, And add vinegar or lime juice stir it well until the milk curdles.
- Drain the curdled milk using a muslin cloth. This is known as "chena" or "paneer". And wash this chena properly to remove sour taste of vinegar/lime.
- Squeeze the muslin cloth and hang for 1 hour or put some heavyweight over the muslin cloth to remove all the water from the chena.
- Mash the chena with your hands and mix maida/corn flour and again mix for 10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft. Before doing this step make sure chena was squeezed properly.
- Make small balls from the chena after the mashing (after boiling rasgulla balls will be double in size so make small balls only)
- Meanwhile in a pan mix the sugar and water and let it boil at high temperature.
- Put the rasgulla balls one by one in the boiling sugar syrup.
- Cook the rasgullas in sugar syrup for 20-25 minutes on high flame. And switch off the gas. Here cardamom powder can be added (it's optional)
- Let it cool down and then refrigerate the rasgullas with the syrup and serve chilled.
Stir slowly and gently until white curd forms on the surface and separates from whey. Rasgulla is a famous Bengali sweet made from milk. To make rasgulla, first milk is curdled to get chenna which is basically coagulated milk solids. To make chenna based sweets like rasgulla or cham cham, always use full cream milk or full fat whole milk. You can even use homogenised milk or.
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