Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, bangali rasgulle. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup.
Bangali rasgulle is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Bangali rasgulle is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook bangali rasgulle using 3 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Bangali rasgulle:
- Take 1 ltr full cream Milk
- Prepare 300 gram sugar
- Get 2 teaspoon lemon juice
Never miss any of your Favourite Recipe update on. Very easy and well explained original bangali Rasgulla recipe made from paneer. Don't forget to subscribe my channel "Recipe Matters".#RecipeMatters#. Rasgulla recipe with step by step pics.
Steps to make Bangali rasgulle:
- Wash a big vessel, pour the milk into it. Place The vessel on the flame.
- Turn the flame of and the milk cool down a little (keep 80 percent hot). Now squeeze lemon to the water. Pour this lemon juice in the milk. In small portions and stir consently.
- Keep adding it until the milk gets coagulated pour this mixture on a muslin cloth and let the water drain out completely.
- Pour 1/2 cup of cold water over the prepared chana. This way it will cool down and tarty flavour of lemon will also get removed. squeeze removed throly to excess water.
- Chena for spongy rasgulla is ready. Take chena out in a plate and need for 4- 5 minutes until it becomes smooth and soft. Divide it in to 10-12 equal parts.
- Roll out the dough balls one at a time in to smooth balls. Similarly prepare the rest of the Chen's balls as well and keep it aside on a plate. rasgullas get prepared quickly in preshar cooker as compeard to any vessel. Their four add chup of water along with sugar into a preshr cooker.when the water starts boiling, genteelly dropped in Chen's balls.
- Cover the lid and let them cook till a whistle is released low down the flame and let the Rasgulla coke about 7- 8minutes let the steam settle on its own or u can put the cooker under the tap so that it cools downqucly.
- Remove the lid carefully take the prepared rasgullas in a bowl along with sugar syrup and let it cool down for 7-8 ars after cooling rasgullas will beacon sweet and spangy.
- Bengali rasgullas are ready to serve. Keep them in refrigerator and enjoy them almost for 7 days.
It is a popular Bengali sweet. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. Bengali rosgulla is made using chenna. How To Make Soft Rasgulla, Rasgulla/ Bengali Rasgulla, Roshogolla Rasgulla is one of the most popular Indian dessert from Bengali cuisine. Find bengali rasgulla stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
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