Rasgulla recipe | Bengali sponge rosogulla
Rasgulla Recipe | Bengali Rosogulla | How to make Spoa recipe for chenna-based milk-based dessert that is truly and traditionally Bengali. It is renowned for having a sweet, syrup-like sweetness and a creamy, spongy texture. It is a straightforward dessert recipe from Bengali cuisine that is typically served right after lunch or dinner.nge Rasgulla with a detailed recipe.
Rasgulla Recipe | Bengali Rosogulla | How to make Sponge Rasgulla with step by step recipe. One of the typical bengali desserts is a chenna-based sweet that is renowned for its spongy and juicy texture. One such simple treat is rasgulla, which is produced by curdling or rotting milk and then boiling it in sugar water. However, this recipe is the fundamental chenna-based sweet. The same technique is used to make various Bengali sweets.
INGREDIENTS:-
▢2 litre milk (full cream)
▢2 tbsp lemon juice
▢1 cup sugar
▢5 cup water
▢3 pod cardamom
INSTRUCTION:-
Step 1: First, bring 2 litres of milk to a boil in a big pot while stirring occasionally.
Step 2: Pour 2 tablespoons of lemon juice into the boiling milk and mix well. Alternately, you might use vinegar or curd.
Step 3: While stirring, keep the flame at a low to medium level.
Step 4: Once the water has entirely separated, stop boiling.
Step 5: Milk that has curdled should be drained over a cloth-lined colander. As they are incredibly healthy, you
Step 6: may use the remaining water to prepare soup or knead the bread.
Step 7: Squeeze all of the water out. The heated milk that has curdled will require caution.
Step 8: To get rid of the sourness of the lemon juice, rinse the curdled milk with fresh water.
Step 9: Squeeze all of the water out. Avoid oversqueezing paneer as this will cause the moisture to evaporate.
Step 10: Make sure the water is entirely drained but leave some moisture by hanging for an hour.
Step 11: Start mashing the paneer for five minutes after the hour is up.
Step 12: Mash the paneer until it has a smooth texture and no visible paneer granules.
Step 13: now make the paneer into little balls and set aside. Cover and maintain to avoid drying.
Step 14: Take 1 cup sugar, 5 cups water, and 3 cardamom pods and combine in a big bowl.
Step 15: The sugar must be well mixed in.
Step 16: The water will now boil for 5 minutes.
Step 17: Drop rolled paneer balls into the boiling sugar water one at a time.
Step 18: Rasgulla should double in size after 10 minutes of boiling with a lid on.
Step 19: Now plunge into ice-cold water right away to avoid shrinking.
Step 20: Take into a serving bowl after totally cooled and add any remaining sugar water.
Step 21: Finally, eat rasgulla cold or straight up.
Notes:-
To start, use fresh full-cream cows milk to make paneer of high quality.Also, watch out for paneer balls with cracks. otherwise, they could crack while boiling.As the temperature will drop if the lid is opened while the rasgulla is boiling, the rasgulla may not turn out properly.Finally, if you wish, you can serve the rasgulla dish with a somewhat concentrated sugar syrup.
