Search A Recipe/Dish

Tuesday, April 7, 2015

Bengali Rasgulla Recipe / Bengali Sponge Rasgulla Recipe / Rasagolla Recipe / Easy Rasgulla Recipe / Homemade Rasgulla Recipe

Step by step method & picture to make soft Rasgullas...


images of Bengali Rasgulla Recipe / Bengali Sponge Rasgulla Recipe / Easy Rasgulla Recipe / Homemade Rasgulla Recipe
Rasgulla
Yields : 45
Ingredients for rasgulla
Whole milk - 1 Gallon ( 3.78 Litres)
Vinegar - 1/2 cup
Fine semolina/Rava - 3tsp
( Do not fry the rava)
Sugar - 2 tsp
Maida/All purpose flour - 1 tsp
Ingredients for the syrup
Water - 1 Gallon
Sugar - 2 cups
( The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar)
Cardamom powder crushed -2
Rose essence few drops (optional)


images for Bengali Rasgulla Recipe / Bengali Sponge Rasgulla Recipe / Easy Rasgulla Recipe / Homemade Rasgulla Recipe

Method
Pour milk in a wide vessel,bring the milk to a boil stirring frequently.
Slowly add the vinegar you can see the cheese has separated from the whey.
Now drain the whey using a cheese or muslin cloth.Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.
Put it on a muslin cloth knot and hang it overnight to remove excess whey.
I tied the cloth to my kitchen sink tap.


Next day crumble the paneer,add the flour ,sugar & rava.
Using your palm knead this mixture for at least 30 minutes to get a soft dough.
Roll out into small balls,do not roll it out big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the paneer balls.
Cover the vessel with a lid & in high flame cook for 1 hour.Stirring in between is not needed.
Switch off the flame add crushed cardamom & few drops of rose essence.
Cool completely & serve it cold the next day.

Note:
a) The original recipe says 4 cups of sugar but I used only 2 cups as the sweetness was perfect for our family.If you have a sweet tooth then i recommend you to add more sugar.
b) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
c) Adding cardamom powder& rose essence is optional.
d) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
e) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
f) You can garnish with pistachio & serve.
g) Use only whole milk to prepare this dish.
h) Store bought paneer will not work best to make this sweet.Always make this dish from fresh homemade paneer.
i) Rinse the paneer 2 to 3 times to remove the sourness this is important as you are going to hang it overnight.We don't want the panner to get fermented.

Check out for Rasmalai recipe HERE
Check out for Chum Chum recipe HERE

Courtesy : My cousin Hema

Thanks for visiting !


7 comments:

  1. Your recipes really are fool-proof and even a major non-cooker like me may acquire good benefits from ur recipes. I mess up all the recipes except urs.When I have to find a recipe which I know I wont foil up, I can always trust u!!! Fantastic instructions, website that is good and also good easy to follow along with recipes. Thanks:-RRB-
    punjabidesifoods.com

    ReplyDelete

  2. شكرا معلومات مفيدة يمكنك زيارة ايضا لمعلومات قيمة اخرى قم بزيارة :

    شركة غسيل خزانات بالمدينة المنورة
    افضل شركة تنظيف

    ReplyDelete

Print Friendly and PDF