Skip to main content

SPONGY RASGULLA

 
Ingredients:

1 Lt   full cream milk
1/2  lemon juice
1 tbs milk
2 cup sugar
3 cup water
1 tbs  cardamom pdr

Preparations:

Boil milk in a pan on high flame.
Mix lemon juice with 2 tbsp of water.
Line a colander with muslin cloth.
Once, the milk boils, switch off the flame.
Wait for 30 seconds, add about ½ of the lemon mixture and stir well..
It should start curdling. Add a few more drops and stirring again.
Once the milk is curdled and greenish whey is out.
Pass it through the cheese cloth lined colander.

Wash the cheese with some cold water.
This will remove the lemony flavor and smell from cheese
and will also help in making soft chenna.

Pick all four corners of cotton cloth and squeeze out the extra water.
Now the cheese are ready for rasgulla balls. Take it out in a dry plate.
knead the cheese until it gathers all together,
no lumps and bumps are there. And some fat will s
tart releasing, as soon as it starts releasing,
stop kneding and make balls. Make smooth round balls of about 1" diameter.

Now need to cook these cheese balls with Sugar syrup.
For sugar syrup: 

Take wide pan for syrup because  1" cheese balls
will expand into 2", and atleast need 2" more for the
rasgulla to swim in the syrup to ensure it is round.

Now add Sugar and water in a pan.
Bring it to a boil on high flame.
Once the boil come ,add 1 tbl sp of milk to remove
white crust that comes up after adding milk carefully remove these crust.
Through this process all sugar dust are removed.
Now add Rasgulla balls in this Sugar syrup.
once again roll them with hands and then add in syrup.
After adding all Rasgulla, cover the pan.
Setup a timer of 15 mins to 16 mins
The water should be continuously vigorously boiling.
keep the flame on high.
After 2 mins of full boiling, open the lid once,
and stir with utter care.
Now turn the stove on medium flame.
Cover and do the same after 5...5..5 mins.
Really need more Patience to cook rasgulla recipe,
wait and cook 1/2  hours.
Rasgullas will be ready and have increased
in their size and volume.
Leave it and cool it for another 5 hours.

Now the soft, juicy, moist, spongy, rasgullas are ready to eat.


You can even refrigerate them after serving.
Enjoy this super heavenly delicious Rasgulla

Popular posts from this blog

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...
Read more

Methi saga dali tadka

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...
Read more