Recipe of Favorite Rasgulla (Quick Recipe)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rasgulla (quick recipe). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Rasgulla (Quick Recipe) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Rasgulla (Quick Recipe) is something that I’ve loved my entire life.

This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners. Rasgulla ( Quick Recipe) recipe - How to make Rasgulla ( Quick Recipe). Click here to view calories for Rasgulla ( Quick Recipe).

To get started with this recipe, we must first prepare a few ingredients. You can cook rasgulla (quick recipe) using 6 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Rasgulla (Quick Recipe):

1. Make ready For The Chenna
2. Make ready 2 1/2 cups (1/2 litre) cow’s milk
3. Get 2 1/2 cups (1/2 litre) buffalo’s milk
4. Prepare 1 1/2 tbsp lemon juice
5. Take Other Ingredients
6. Make ready 1 cup sugar

Rasgulla recipe, with all the ingredients in your pantry. With Step by Step pictures and instructions for easy understanding! Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up.

Steps to make Rasgulla (Quick Recipe):

1. For the chenna
2. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
3. Switch of the flame and wait for 1 minute, while stirring occasionally.
4. Add the lemon juice gradually and keep stirring gently.
5. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
6. Strain using a muslin cloth. Discard or store the whey.
7. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
8. Tie and hang for 30 minutes for the extra water to drain out.
9. How to procee
10. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
11. Meanwhile, squeeze the muslin cloth to drain any more water remaining.
12. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
13. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
14. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
15. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
16. Remove gently into a bowl, refrigerate and serve chilled with pistachios

Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up. It makes perfectly soft and spongy with melt-in-your-mouth kind rasgulla. Rasgulla, a popular milk-based sweet treat that originates from the state of West Bengal. It is prepared from paneer or chena (Indian cottage cheese) which is achieved by curdling the.

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