Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rasgulla (quick recipe). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Rasgulla (Quick Recipe) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Rasgulla (Quick Recipe) is something that I’ve loved my entire life. They’re nice and they look fantastic.
This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. Rasgulla is a milk based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls. Rasgulla ( Quick Recipe) recipe - How to make Rasgulla ( Quick Recipe).
To get started with this recipe, we have to prepare a few ingredients. You can cook rasgulla (quick recipe) using 6 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Rasgulla (Quick Recipe):
- Prepare For The Chenna
- Get 2 1/2 cups (1/2 litre) cow’s milk
- Make ready 2 1/2 cups (1/2 litre) buffalo’s milk
- Prepare 1 1/2 tbsp lemon juice
- Take Other Ingredients
- Get 1 cup sugar
Rasgulla recipe, with all the ingredients in your pantry. With Step by Step pictures and instructions for easy understanding! Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up.
Steps to make Rasgulla (Quick Recipe):
- For the chenna
- Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
- Switch of the flame and wait for 1 minute, while stirring occasionally.
- Add the lemon juice gradually and keep stirring gently.
- Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
- Strain using a muslin cloth. Discard or store the whey.
- Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
- Tie and hang for 30 minutes for the extra water to drain out.
- How to procee
- Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
- Meanwhile, squeeze the muslin cloth to drain any more water remaining.
- Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
- Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
- Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
- Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
- Remove gently into a bowl, refrigerate and serve chilled with pistachios
It makes perfectly soft and spongy with melt-in-your-mouth kind rasgulla. Rasgulla is made from "chena" which is obtained by curdling the milk. The chena is mashed, made smooth and then cooked in boiling sugar syrup. The main problem with making rasgullas at home is. Rasgulla, a popular milk-based sweet treat that originates from the state of West Bengal.
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