RASGULLA | RASBARI RECIPE

RASGULLA | RASBARI RECIPE

RASGULLA | RASBARI RECIPE

Ingredients for RASGULLA:

  • Milk: 1 Ltr
  • Sugar: 300 gram
  • Vinegar: 2 teaspoon
  • Cardamom: 2
  • All-purpose flour: 1teaspoon
  • Water: 4 cup

How to make RASGULLA:

  1. First of all, boil the low-fat milk for chenna on high flame in a deep pan.
  2. Continuously stir the milk and keep boiling well.
  3. Now to curdle the milk, turn the flame off and keep it aside for 5 minutes then add 2 teaspoons of vinegar.
  4. Mix again and see that the milk is curdled and separated.
  5. At the time transfer the curdled milk into a soft kitchen cloth and collect all the sides of the cloth, squeeze well.
  6. Now, dip it into the ice cold water, squeeze again and hanging the chenna milk cloth for 3-4 hours.
  7. Another side boils the water in a deep bowl on medium flame and adds sugar and cardamom.
  8. Keep boiling until the sugar dissolves into the water.
  9. As a result is the sugar water for chenna balls are ready.
  10. As much as the chenna is ready and very dry.
  11. Transfer the chenna milk to a plate and add all-purpose flour.
  12. Knead both together well till the lumps are broke and make a smoother, knead the chenna with palms.
  13. Make sure the chenna mixture will smooth, so knead it for 3-5 minutes.
  14. Finally, the chenna is ready, now divide the dough into the small portions and roll them into a ball shape with the help of palms.
  15. All the chenna balls are ready,  deep it into the sugar water and boil them on high flame for 12-15 minutes into the sugar water bowl.
  16. In conclusion, the Rasgullas are ready.
  17. Serve after they cool down completely and chilled.


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