Rasgullas. Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home. Recipe with step by step photos to get soft & spongy rosogulla. Indian dessert made of Paneer (Indian Cheese) and cooked in a perfumed syrup.

It is a popular Bengali sweet. While the method of making In this recipe post, I have shared the method of making soft, spongy and delicious rasgulla recipe with. Rasgullas are a popular Indian sweet dish or dessert, commonly found in the states of West Bengal and Odisha. You can cook Rasgullas using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rasgullas

You need 1 litre of full fat milk.
It's 1 1/2 cup of sugar.
It's 4 cups of water.
You need 1/2 tsp of rose water.
Prepare 1 of lemon.
Prepare 3 of cardamom pods.
Prepare As needed of Ice cold water.

Rasgullas are ball-shaped dumplings of chhena (kind of cottage cheese) cooked in aromatic sugar syrup. Rasgulla recipe - A traditional bengali sweet recipe. rasgulla are known for its spongy and soft texture. If you press it lightly and release the pressure, it should come back to its original shape. Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup.

Rasgullas step by step

Boil milk...when it is boiled lower the gas and put lemon juice in it..milk will start curdling at this point switch off the gas and add ice water.
Wash it properly under running water...and hang it so that whey gets removed off..let it be for 1 hr.
Take water sugar elachi and rose water in a large pan so that rasgullas have enough space to double up.
Take the chenna and knead it smooth..and make small smooth balls and put them in the syrup and boil them at consistent mediums heat for 20 to 25 minutes.
Your small sweet dumplings are ready.

This is a delicacy from state of Bengal, these are very light and delicious, you can never. Heat the milk, when it start to boil, simmer the flame, add the lemon juice slowly as you stir. Rasgulla, a popular milk-based sweet treat that originates from the state of West Bengal. It is prepared from paneer or chena (Indian cottage cheese) which is achieved by curdling the. Rasgulla is made from "chena" which is obtained by curdling the milk.