Quick And Easy Rasgulla Recipe | Make Aunthentic Bengali Style Rasgullas | Smita Deo
- 5 years ago
Learn how to make Authentic Bengali Rusgula Style Recipe at home with Chef Smita Deo on Get Curried.
Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar
Ingredients:
(Serves:4)
- 1 ltr Milk(cow)
- 1 ltr Milk(buffalo)
- 1 1/2 Lemon juice
- 10 cups of water
- 2 cups of sugar
- 1 tbsp Rosewater
Method:
1. Boil Cow's milk and Buffalo's milk together and squeeze the lemon juice to it
2. Wait until the milk curdles
3. Strain the whey and collect the chhena in the muslin cloth
4. Wash the chenna with the muslin cloth 2-3 times to get the lemon flavor out.
5. Tie the chenna with the muslin cloth on a tap and let the whey drain completely for around 15-20 minutes
6. Now, to prepare sugar syrup to take water and sugar in a pan, and boil it till the sugar dissolves.
7. Add rose water in the hot sugar syrup
8. Once the chhena is ready, knead it for 5-6 minutes
9. Make lemon sized balls from the chhena dough
10. Now, Boil the chhena balls in the sugar syrup with the lid closed, for around 7-8 minutes and not more than that
11. After boiling, shut the flame and let the puffed rasgullas cool
12. Remove this Raagullas in a serving bowl and serve it at room temperature or Cold.
Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar
Ingredients:
(Serves:4)
- 1 ltr Milk(cow)
- 1 ltr Milk(buffalo)
- 1 1/2 Lemon juice
- 10 cups of water
- 2 cups of sugar
- 1 tbsp Rosewater
Method:
1. Boil Cow's milk and Buffalo's milk together and squeeze the lemon juice to it
2. Wait until the milk curdles
3. Strain the whey and collect the chhena in the muslin cloth
4. Wash the chenna with the muslin cloth 2-3 times to get the lemon flavor out.
5. Tie the chenna with the muslin cloth on a tap and let the whey drain completely for around 15-20 minutes
6. Now, to prepare sugar syrup to take water and sugar in a pan, and boil it till the sugar dissolves.
7. Add rose water in the hot sugar syrup
8. Once the chhena is ready, knead it for 5-6 minutes
9. Make lemon sized balls from the chhena dough
10. Now, Boil the chhena balls in the sugar syrup with the lid closed, for around 7-8 minutes and not more than that
11. After boiling, shut the flame and let the puffed rasgullas cool
12. Remove this Raagullas in a serving bowl and serve it at room temperature or Cold.