Bengali Rasgulla – Manjula’s Kitchen


Bengali Rasgulla

Bengali Rasgulla, Bangali Candy

Bengali Rasgullas are do-it-yourself paneer (Cottage cheese) candy dish, spherical paneer balls soaked in sugar syrup. It is a delicacy from state of Bengal, these are very mild and scrumptious, you may by no means go flawed with Bangali Rasgulla. This recipe is made utilizing a stress cooker.

Prep Time 10 minutes

Cook dinner Time 40 minutes

Complete Time 50 minutes

Course Dessert

Delicacies Indian

  • 4 cup milk
  • ¼ cup lemon juice
  • 1 ½ cup sugar
  • 4 ½ cup water

Making Paneer

  • Combine lemon juice in half cup of scorching water and maintain apart.

  • Boil the milk in a heavy bottomed pan over medium warmth, stirring often, ensuring to not burn milk. Because the milk involves a boil, add the lemon juice step by step and stir the milk gently. The curd will begin separating from the whey, flip off the warmth.

  • As soon as the milk fats has separated from the whey, drain the whey utilizing a strainer line with cheesecloth or muslin fabric. Wrap the curd in a muslin fabric, and rince below chilly water, and squeeze properly. This course of takes out the sourness from the lemon.

  • To take out the surplus water squeeze the material, or press the wrapped paneer below a heavy pan for about one hour.Taking the correct quantity of water out of the paneer is crucial a part of this recipe.

  • To examine if sufficient water is out of the paneer, take a bit piece of paneer in your palm and rub along with your fingers. After rubbing the paneer for about 15-20 seconds, you need to be capable to make a agency however easy ball.

  • As soon as the paneer is drained, place on a dry, clear floor and knead the paneer for 3-4 minutes till the paneer is nearly rolls into easy mushy dough.

  • Knead the paneer by dragging the palm of your hand laborious on the paneer. Preserve scooping it again to togather and knead extra. If the paneer is simply too crumbly, add a teaspoon of water. Your palm might be little greasy.

Making Rasgulla

  • Divide the dough into 12 equal components and roll them into easy balls. To make the balls apply some stress on the first after which launch when forming the balls.

  • Combine the sugar and water in a stress cooker on medium excessive warmth and convey to a boil.

  • Add the paneer balls and shut the stress cooker. After the stress cooker begins steaming, flip the warmth to medium and cook dinner for about seven minutes.

  • Ensure the stress cooker is giant sufficient to accommodate the completed Rasgullas, as they’ll increase to about double within the quantity whereas cooking within the syrup.

  • Shut the warmth and wait a couple of minutes earlier than you opening the stress cooker. Pour chilly water over the stress cooker earlier than opening.

  • Rasgullas needs to be little spongy. After rasgullas are refrigerated the sponginess will scale back and might be mushy in texture.

  • Serve the Rasgullas chilled.

Strategies: If the Rasgullas do not end up precisely the way in which you need, they’re laborious or not the precise form, don’t worry. There’re some ways to create new dish out of the imperfect Rasgullas! For instance, if the Rasgullas are too laborious or damaged, attempt slicing them into small items and combine with mushy vanilla ice cream or cowl with melted chocolate. You should use the Rasgulla items to make kheer, changing rice with the Rasgulla items. The underside line is to take pleasure in your creation!

Key phrase Bangali Dessert, Rosgola

Initially posted 2007-11-22 14:54:03.

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