Rasgulla/Bengali rosogolla. Rasgulla is a traditional and most popular Bengali Sweet. Rasgulla is regarded as the King of Indian sweets. This is a popular Indian sweets made during.

bengali cold water. this helps to hold the shape of rosogulla and does not lose its bulginess. well. Pahala rasagolas from Odisha (left) and Bengali rasgullas (right). Bring the milk to boil over medium flame. You can have Rasgulla/Bengali rosogolla using 5 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rasgulla/Bengali rosogolla

You need 1 Litre of full-fat milk.
Prepare 1 of Lemon juice/ White Vinegar.
Prepare 1/2 tablespoon of flour.
Prepare 1 cup of Sugar.
It's 3-4 pods of Cardamom (optional).

Rasgulla is a traditional and most popular Bengali Sweet. Rasgulla is regarded as the King of Indian sweets. This is a popular Indian sweets made during festivals and special. Manali… Yr rosogulla looking very spongy.

Rasgulla/Bengali rosogolla step by step

Take full-fat milk in a pot and let it come to a boil. In another bowl take about lemon juice/ vinegar and water. As soon as the milk starts to boil lower the flame and add the lemon juice/ vinegar. Keep stirring till you see the milk curdle completely and you see the whey completely transparent or greenish in colour. Turn of the flame.
Immediately filter the chenna and wash it properly to remove all the vinegar..
Hang it for at least 1 hour so that it becomes completely dry..
Take the chenna in a plate. To it add about a flour. Knead it well with your palms till you find oil in your palms (10-15mins). You can also use a hand blender but don't over blend it. Over blending the chenna mixture will spoil the texture of the chenna..
Now make lemon sized balls and see to it that there are minimum or no cracks..
Take a wide pot. This is to make the syrup. As the rasgullas almost double in size so the pot should be wide enough to accommodate their increased size. Make sugar syrup by dissolving sugar in water (Sugar: water 1:3.5 – 4). Add the cardamom pods. As soon as the syrup starts boiling drop the rasgullas/ cheese balls in the syrup. Cook them in sugar syrup for 10 mins on mid-high flame in a covered thick bottomed pan and then on a low flame for another 10 minutes. After 10 mins lower the flame and.
To check if the rasgullas are cooked, drop one in a cup of water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again.
After done add one cup of cold water to stop the cooking otherwise the rasgullas become chewy and hard or remove it in another container..
Serve warm or keep in refrigerator for couple of hours if you like it chilled.

But when I tried all r good. Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home. To begin making the Bengali Rasgulla, first mix curd and lemon juice together in a bowl. Sponge Rasgulla is an awesome-awesome sweet dish and is pretty famous in India. Follow this easy tried and tested recipe to make it for your guests at home.