Rasgulla is an Indian dish that is preferred to Rasgulla as a dessert. Rasgulla is also known as Rasogulla. In fact, Rasgulla is a dessert of Orissa. It is very easy to make rasgulla at home, if we want, we can make rasgulla very easily at home. For this, milk, sugar and lemon juice are also required. Which is easily found in any kitchen. Below we tell you the method of making rasgulla step by step.
Read :- rasgulla recipe in hindi, Indian recipe
• 1 liter full cream milk
• 2 tablespoons lemon
1 cup sugar (as per your taste)
4 cups of water
2 to 3 cups of water
Use cow’s milk to make better rasgulla. You can use any brand of milk. In this recipe, flower fat milk has been used to make rasgulla.
Method of preparation of
Keep the milk boiling in a pan on medium heat. Mix lemon juice with 2 tablespoons water.
When the milk comes to a boil then reduce the heat. Gradually add the lemon mixture to the water and stir continuously with a spoon. Milk will start bursting in 2 minutes. Turn off the gas when the milk is completely burst. Spread velvet cloth on the big image. And pour the cracked milk over it. The chenna will remain in the cloth and water will come out. To remove lemon, pour two or three glasses of plain water over the chena and drain all the water.
Tie the chenna in a velvet cloth. Give a slight squeeze to remove excess water. Let it hang for 30 minutes. So that whatever water is left in the bag is removed.
Open the cloth and take out the chena in a big plate.
The face should be a bit dry and a little bit wet. If the chenna is too dry, then the rasgulla will become hard. And if the chena will be more scarred, then the cheda will break at the time of cooking. And after cooking, their shape will not be round.
Crush the chene by hand until the chisel is kneaded like kneaded flour. When your palm starts to become smooth, then you stop spicing.
Make 13-15 balls from the kneaded chenna. Do not make very large shells, because in the next step, these shells will grow in the sauce.
Pour one or two glasses of water in a deep and fourth-faced vessel or in a pressure cooker. And add 1 cup sugar. And after adding cardamom to the water, keep the gas in a medium flame to make Chasani.
When the Chasani starts boiling, put small balls made inside the Chasani.
Cover the pot with a lid and let it cook on medium heat. If you are using a pressure cooker, just put a lid on the cooker. Do not whistle.
After 5 minutes remove the lid and shake it gently with a spoon and then close it with the lid. You will see that the size of the balls has doubled from the earlier ones.
After turning off the gas, the spheres will become slightly smaller. But it will be normal. Take out the rasgulla in a bowl. And let them cool for 6 to 6 hours. Rasgulla is now ready to be served.
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