FoodnFood – Rasogulla is one of the popular sweet of Bengal, among all the Bengali sweets rasogulla, takes the first place. Learn how to make Bengali rasogulla recipe at home this spongy rasogulla, is one of the world famous Indian sweet recipes that is made by curdling milk. Then separating the chena and by draining in a muslin cloth, the drained chena is kneaded and then rolled to balls these are cooked in sugar syrup till they turn light and spongy.
These are delicious, easy to make and needs only basic ingredients from the kitchen, the chances of failure is véry less if the procedure is followed correctly. The perfect round and spongy rasogulla are not difficult to make it, just takes a little bit of time and practice, patience.
Once you make perfect crack-free chena balls I’m sure that the next steps will be easy for you. So try this dessert recipe and enjoy it with your friends and families.
- Milk 1 litre (full cream milk)
- Sugar 1 cup
- Flour (maida) 1.5 tbsp
- Green cardamom 3 to 4 (crushed)
- White vinegar 2 tbsp
Turn on the flame and put the milk pan on gas stove let the milk boil, once the milk starts boiling, add vinegar and stir it, let it boil for a minute.
Turn off the flame, drain the water using a cotton cloth and squeeze it, tie the corners of cloth and hang it for 4-5 hours.
After 4 hours, turn on the flame and put a pan on it and add sugar and water use 4 cup water for 1 cup of sugar let it boil.
Take out the chena from the cotton knead it with your palm after 2-3 minutes add maida and mix it well.
Knead the chena 8 to 10 minutes continuously and make a dough, take a small portion of chena and roll it into a small ball shape.
Divide the dough into equal portions roll it into ball shape now chena ball are ready to cook.
After 8-10 minutes, add green cardamom in a sugar syrup and stir it, let the sugar dissolved completely and stir it.
Add chena balls carefully in a sugar syrup and cover the pan and cook it for 8 minutes on high flame.
After 8 minutes open the lid and flip it gently, now boil the rasogulla for 2-3 minutes on high flame without covering the pan keep flipping it between.
Cover the pan and cook it for 15 minutes on the low medium flame and flip it between.
After 15 minutes, turn off the flame and let rasogulla cool down completely.
Now take it out in a bowl, leave it for 4-5 hour for a better result, do not keep it in a refrigerator and after 5 hours a Bengali rasogulla is ready to serve.
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