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Ingredients required to make perfect rasgullas :
Milk - 4 liters
Vinegar - 2 tbsp or you can take lemon juice - 2 tbsp
Cold Water - 4 tbsp
White Flour / maida - 1 tbsp
Sugar - 2 cups
Water - 4 cups
Cardamom - 4 to 5 pcs
How to make Rasagollas:
1. First prepare Chhena. Boil milk in a pan over high heat.
2. When it comes to rolling boil, lower to medium heat and boil for 1-2 minutes more.
3. Turn off the heat.
4. Add vinegar or lemon juice to the milk little by little till it starts curdling, keep stirring until the whey water completely separates from the milk solids (chhena).
5. Place a cheesecloth or thin cotton cloth over a container and strain.
6. Wash the chhena twice at least under cold water to get rid of the vinegar flavor.
7. Bring the edges of the cloth to the center, squeeze out gently (not too tight), tie a knot, and hang it in the sink tap.
8. Allow the water to drip by itself.
9. After about 30 minutes, transfer the chenna onto a wide plate or onto a clean kitchen counter.
10. Knead and smoothen the chhena with your palm for 8-10 minutes.
11. The crumbliness of chhena will soon convert to a smooth texture of dough.
12. Now add 1 tbsp White flour or maida and mix well with the chhena.
13. Then again start kneading till the maida mix completely.
14. Keep aside the chhena in the bowl covered by a plate.
15. Prepare sugar syrup - Take 2 cups sugar along with 4 cups water in a wide bottom pan and turn on heat over high.
16. Soon the sugar starts to caramelize, immediately lower the heat and the cardamom.
17. Prepare the Rasagollas -Take the chhena dough and knead a bit.
18. Make equal sized smooth balls (around 1-1.5 inch) from the dough, keep an eye for no crack on the balls.
19. Keep aside on a plate. When the syrup comes to rolling boil, gently drop first 1-2 balls. 23. Don't add all the balls at a time in the beginning, this will lower the temperature of the syrup.
20. Gently add few more balls in step wise, keeping an eye for the boiling which should not stop at any point of time.
21. Cover the pan and allow to boil for 10 minutes over high heat.
22. Then, stir them gently and again cover and allow to boil over medium heat for 5 minutes.By the time, rasagollas must be doubled in size.
23. Take out the cover and keep on heat for 5 minutes more. Finally turn off heat and allow to cool down.
24. Serve Pahala Rasagolla either warm or chilled !
Follow the recipe and try to make this delicious sweet at home. If you want to ask any questions regarding to this recipe then comment below.
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