Скачать или смотреть How To Make Bengali Rasgulla At Home ♥️✨

I’ve grown up eating Rasgullas at all special occasions and this recipe will give you soft, spongy, and utterly delicious Rasgullas at home. It’s easier than you think!

Welcome to episode 7 of ✨ #MithaiMagic ✨ a series where we’ll discover the magic of mithai-making together, one recipe at a time ❤️

Here’s how you make some delicious Rasgulla at home ☺️

Ingredients :
Cow Milk - 1 L
Water - 1/4th Cup
Vinegar - 2 Tbsps
Sugar - 1 Cup
Water - 5 Cups
Kewra Water - 1 Tsp
Rose Petals & Pistachios - Garnish

Process :
To make the chenna - bring cows milk to a boil & take it off the heat
Allow it to cool down for a minute or so & add in the water & vinegar solution to it in 2-3 parts - keep stirring constantly until the milk curdles & the whey is separated from the curd
Strain the mix using a muslin cloth & a strainer
Wash the fresh chenna with some water until the sourness of the vinegar disappears
Squeeze off the excess moisture from the chenna, add some weight on it & allow it to rest for 10 mins
After resting the chenna, knead it well on a clean, flat surface until forms a non sticky & pliable dough - form small, crack-less balls & keep aside for later
Meanwhile, heat up some sugar, water & kewra water in a deep saucepan
Bring it to a rolling boil & reserve 1/4th of the liquid for later
To the pot of boiling sugar syrup, add in the chenna balls one by one - make sure the sugar syrup is on a constant boil while adding the chenna balls
Reduce the heat to medium & cover the pot for 10 mins - do not open the lid mid-way
After 10 mins, open the lid cook the rasgullas for another 5 mins
Transfer the rasgullas to the reserved & cooled down sugar syrup
Serve immediately or refrigerate before consuming
Garnish with pistachios & rose petals & Enjoy ♥️✨

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