Rasgulla Recipe
By March 11, 2014
Published:- Yield: 20 (5 Servings)
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
Ingredients
- 2 lt Milk Cow's Milk
- 1 spoon Lemon Juice or 1/4tsp Libu na phool
- 1/2 cup Sugar Granular Sugar (not powder)
- 2 cups Sugar Powered Sugar
- 6 cups Water
Instructions
- Heat the Milk and allow it to cool; remove the cream formed up (remove the malai from the top)
- Add the powdered sugar into water and heat it till it gets completely disolved
- Heat the milk again; slowly add drops of lime juice into the milk and stirring. Continue doing this until the milk tears off
- The close the gas and strain all the milk in the strainer. Remove all the paneer
- Run cold water on the paneer and let it cool down
- Take a thick towel, place a smooth cloth on put of it. Now place all the paneer on the smooth cloth and press the paneer to the cloth in such a way that all water is absorbed
- Add granular sugar in the paneer and smash it like how you knead a dough
- Divide the paneer into 20-25 parts and make smooth balls of it
- While making every ball add 2 granular sugar in it
- Add all the balls in hot sugar water and allow it to cook on slow gas for 10 mins
- Cover the vessel with a lid so that all the vapor remains inside itself (the vapor should not go out)
- Close the gas and sprinkle little cold water on the rasgullas
- take a big vessel with chilled water in it and put the rasgulla vessel in it to allow it to cool.
Rasgullas are ready to serve