Скачать или смотреть Rasgulla recipe | spongy rasgulla at home | easy and quick rasgulla

Rasgulla recipe | spongy rasgulla at home | easy and quick rasgulla



In this video, we’ll show you how to make the perfect rasgulla—soft, spongy, and utterly delicious! Join us as we guide you through the step-by-step process of making these iconic Indian sweets, from curdling the milk to shaping the dough and cooking them in syrup. You'll learn tips and tricks to achieve that perfect texture and melt-in-your-mouth experience. Whether you're celebrating a festival or just craving something sweet, these rasgullas are sure to impress. Don’t forget to like, comment, and subscribe for more mouthwatering recipes!

Ingredients
Full cream milk
Lemon juice
Water
Sugar
Elaichi powder

Process:

To make soft and spongy rasgullas, start by curdling full-fat milk. Bring the milk to a boil in a large pot, then slowly add lemon juice or vinegar while stirring. Once the milk curdles and the whey separates, turn off the heat. Strain the curdled milk through a muslin cloth or fine sieve, rinsing the chenna under cold water to remove any sourness. Squeeze out excess water and let it sit to drain well.

Next, knead the chenna on a plate until it becomes smooth and pliable.Divide the dough into small portions and roll them into smooth balls, ensuring there are no cracks. In a separate pan, prepare a thick syrup by combining water and sugar. Bring it to a boil and let it simmer until it thickens slightly.

Gently drop the shaped rasgullas into the boiling syrup, cover the pan, and cook for about 15-20 minutes. While they are cooking, prepare a thin syrup by boiling water and sugar in another pot for a few minutes. Once the rasgullas are cooked, transfer them carefully to the thin syrup.Allow the rasgullas to soak in the thin syrup for at least an hour before serving. Enjoy your delightful, melt-in-your-mouth rasgullas chilled or at room temperature!


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