Easy way to Prepare #iwg Soft and spongy failproof Bengali rasgullas Appetizing

#iwg Soft and spongy failproof Bengali rasgullas.

#iwg Soft and spongy failproof Bengali rasgullas Cooking #iwg Soft and spongy failproof Bengali rasgullas is an enjoyable thing, in addition it ends up being a lot more special worth if you cook it yourself. By utilizing the following 7 components, you can begin cooking 20 actions. observe the adhering to area for you to begin cooking quickly.

Composition – #iwg Soft and spongy failproof Bengali rasgullas

  1. You need 2 litres – Full cream milk.
  2. Need 2 tbsp of lemon juice.
  3. Require 5 cups of Sugar.
  4. Prepare 2 tbsp – corn flour.
  5. Provide 1 tbsp for maida.
  6. Require 10 cups of Water.
  7. Require 2 tbsp of Rose essence.

#iwg Soft and spongy failproof Bengali rasgullas making

  1. Making Chenna for Rasgullas–Boil milk in a wide pot. Turn off the heat.
  2. Add lemon juice. Milk starts curdling.
  3. Now strain the milk in a colander over a cotton cloth. Press excess of water..
  4. Hang this towel for 30 mins.
  5. Now remove the Chenna and kneading with your palm on a flat surface for 10 mins.
  6. Now add cornflour and maida to the Chenna and knead again for 15 mins with your palms.
  7. Now Chenna becomes smooth like Malai dough.
  8. Make small lemon sized dough and roll between your palm.
  9. Mean while boil water in a big pot with 3 cups of sugar.
  10. Once the water boils add the rolled Chenna into boiling water.
  11. Close lid and cook for 10 mins in a high heat.
  12. Then lower the heat and cook for 15 mins.
  13. Now open the lid, Rasgulla doubles in size.gradully flip them using flat spatula.
  14. Close lid and cook for 15 mins..
  15. Turn off heat. Let it cool to room temperature.
  16. Now make sugar syrup by adding 3 cups water and 2 cups sugar.
  17. Boil for 10 mins and turn off the heat.
  18. Add rose essence to the sugar syrup.
  19. Now finally add the rasgullas to the warm sugar syrup and refrigerate for 6 hr.
  20. Serve chill and enjoy.

Leave a Comment

Your email address will not be published. Required fields are marked *