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Ingredients

Milk – 1 liter (5 cups, full cream)
Sugar – 250 gram (1 cup)
Lemon – 1 (squeeze out the juice)
plain flour- 2 tbl spoon

Directions

Making:

1. To make the spongy rasgullas start with boiling the milk in a vessel. Once the milk starts simmering, turn off the flame and allow it to cool down a little.

2. add the lemon juice mixed in some water in small portions to the milk while stirring it constantly. Keep adding the lemon mixture until the milk coagulates completely.

3. Cover the sieve placed upon a vessel with muslin cloth and pour the curdled milk on it. Pour 1-2 cups of cold water to wash the chena to remove the tarty flavor of the lemon from it.Transfer the chena on a plate and knead it with plain flour, continuously for 4-5 minutes until it becomes smooth and soft. Divide the chena into 10-12 equal parts and roll out each part into smooth ball.

4.Take 4 cups of water in a pan along with 250gms sugar and let it simmer on the flame. When the water starts boiling, gently drop the chena balls and cook until double in size. it takes 15 to 18 mins.

5.Transfer the soft rasgullas in a bowl along with sugar syrup and allow to cool down for 5 to 6 hours to make them sweet and spongy. Bengali soft rasgullas are ready to serve.

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