(Milcah Anila, Intern Journalist) Vijayawada: Rasgulla is a traditional Bengali dessert made in most homes and shops. Bengali rasgulla is popular all over India and is in high demand.
They are fluffy and juicy white ball-shaped, dipped in sugar syrup. Sponge rasgulla is made by melting milk and making it. Then make it into balls and dip them in sugar syrup. It is allowed to soak for about 5-6 hours and the result will be delicious rasgullas.
Soft and fluffy with juicy syrup makes this sweet one of the most popular and favorite sweets. Rasgulla needs the skill to get it right. The tricky part is that the balls must be smooth, the balls must not break or roll. After this is done, soak in the syrup.
Here is a simple and authentic recipe on how to make Bengali style rasgulla. Follow the step-by-step procedure.
Rasgulla recipe
Preparation Time
1 Hour
Cook Time
4 Hours
Total Time
5 Hours
Recipe Author: Milcah Anila
Recipe Type: Sweet
Serving: 7 Members
Ingredients:
Milk – 1 liter
white vinegar – 1/4 cup
water – 8 cups
ice water – 1 cup
corn flour – 1/4 tsp
sugar – 1 cup
rosewater – 1 tsp
How to make
1. Add milk to a heated pan.
2. Allow boiling.
3. Next, add a tablespoon of vinegar and a tablespoon of water.
4. Repeat the process of mixing vinegar and water to make milk yogurt.
5. As soon as the vinegar is added the milk breaks down, the water separates, and the yogurt separates to one side. Now immediately turn off the stove and add ice water.
6. Next, add 1 and 1/2 cups of water again and allow them to settle.
7. Then strain the water and set aside for half an hour to drain completely.
8. Place the filtered cream in a mixing jar and grind.
9. Add cornflour and grind in the granular paste.
10. Transfer it to a plate.
11. Using the palm, mash well to avoid lumps.
12. Knead the dough into a smooth dough.
13. Divide it into equal parts.
14. Roll them into small round balls.
15. Add the sugar to the heated pan.
16. Immediately, add 6 cups of water.
17. Put a lid on and cook over a high flame until sugar is dissolved.
18. Once it starts to boil, add the balls to the sugar syrup.
19. Put the lid on again and cook for 10-15 minutes.
20. Open the lid and turn off the stove.
21. Add rose water, cover, and allow to cool.
22. Refrigerate for 3-4 hours and serve chilled.
Indications
1. Increase milk with lemon, yogurt, or citric acid crystals. However, when curling in these cases, the stove should be turned off.
2. Make sure there are no cracks or openings in the rasgulla balls Because they are likely to break.
3. Make sure the sugar syrup is made in a large bowl. It makes it easy to soak rasgulla balls in it.
Nutritional information
serving quantity – 1
calorie – 120 calories
Fat – 1.8 g
Protein – 1.7 g
Carbohydrates – 25 g
Sugar – 25 g
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