Easiest Way to Make Rasgullas / Roshogulla Tasty

Rasgullas / Roshogulla. Rasgulla or Roshogulla – a very famous Bengali delight. I made this sweet and dilicious recipe of rasgulla/Bangoli roshogulla I didn't curdle milk especially for this recipe due to hot weather. Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home.

It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. Rasgulla is a famous Bengali sweet made from milk. Cooking Rasgullas / Roshogulla is a fun thing, additionally it comes to be more special worth if you cook it yourself. By using the complying with 4 ingredients, you can begin cooking 6 actions. observe the following section for you to start cooking instantly.

Ingredients – Rasgullas / Roshogulla

  1. Provide 1 litre of Milk (5 cups).
  2. Give 1 tablespoon for arrow root.
  3. Provide 1 tablespoon – Lime Juice.
  4. Give 300 gms Sugar (1 1/2 cup).

To make rasgulla, first milk is curdled to get A spongy rasgulla should be soft and light. In this post, i have mentioned below frequently asked. Rasgulla is a delicious Indian dessert prepared from cottage cheese. Find how to make rasgulla at I decided to break my fast this year with my favourite Bengali sweet, Roshogulla, and my husband.

Rasgullas / Roshogulla steps

  1. To prepare chenna take milk in a big pan and boil it by adding few drops of lime juice to it. Stir it till the white curd forms at the top water is left at the bottom..
  2. Turn off the flame and strain the milk. Take chenna in a cloth and keep on pouring cold water onto it, so that the lemon flavor does not get added to the chenna..
  3. Press the cloth with the hands to strain the excess water. Chenna is ready to make rasgulla. Take out the chenna in a big plate, add ararot to it and mix it well. Knead the mixture so well that it should look like a dough..
  4. Now divide the dough in equal parts and make small balls from it. Make as many balls as you can. Cover them with a wet cloth and leave it for half an hour..
  5. Now take 300 gms sugar and 1 litre water and bring them, to boil. When the water starts to boil add all the balls to the syrup.Cover it with a lid, and let it boil for 20 minutes t medium flame. Rasgulla will puff up. Turn off the flame and let it cool down..
  6. Chenna Rasgullas are ready. Keep them inside the refrigerator for some time. take them out of the refrigerator and serve them. (recpie acc. To respected nishamadhulika mam).

RASGULLA, Ras gulla, Bengali Sponge Rasgulla, Rasgulla. thefoodsamaritan.com. Rasgulla/Roshogulla(Spongy Cheese Balls) – The Food Samaritan. Vanilla cake with rasgulla filling, Rasgulla, Paneer Chocolate Truffle with Rasgulla. Roshogulla Rasgullas- the soft and squeezy delight from Bengal Hailing from the eastern state of West Bengal, these light-delights are so loved that one sees rasgulla eating competitions at weddings. Rasgulla recipe with step by step photos – This recipe makes perfect texture – soft Rasgulla recipe – A traditional bengali sweet recipe.

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