The Bengali Rasgulla recipe is a great recipe for this regional classic of the Federal State of West Bengal. Delicious cottage cheese dumplings, soaked with sugar syrup, are also called Rosogolla. The process has several passages but gives a super-soft Rasgulla, which is steamed and soaked with a flavored sugar syrup. It usually tastes sugar syrup with rose petals for a refreshingly festive taste, but you can also use saffron or cardamom according to your wishes. Rasgulla can be served on festivals like Navratri or Diwali, but are equally wonderful when served at the end of an Indian thali meal for friends and family. So here we have a perfect dessert recipe from Rasgullas for all of you! These delicious and tasty Rasgullas try to organize the list of the most popular dishes throughout India. Making these delicious grated Bengali rasgullas is also very easy too! Click Here To Find new vegan Recipes
Bengali Rasgullas are made of fresh chena with mixed ararot. They can also be produced without mixing Ararot. Rasgullas with Ararot blending tend to be less spongy, but the great flavor. Rasgullas made without mixing Ararot are spongy. Today, we will produce Rasgullas without stirring Ararot in a pressure cooker to save time. Try following these simple step-by-step instructions and impress your loved ones. Try Now!!
Ingredients For Making Bengali Rasgullas:
- Milk – 1 liter (5 cups, whipped cream)
- Sugar – 300 grams (1.5 cups)
- Lemon – 2 (squeeze the juice)
- 1/2 cup saffron or cardamom (subject to availability)
Steps For Making Bengali Rasgullas:
- Take a large jar, pour the milk into it. Put the jar on the flame. Turn off the flame and allow the milk to cool (80% heat).
- Add lemon to the water. Pour this lemon juice into milk in small portions and stir constantly. Continue until the milk is hardened.
- Pour this mixture onto a muslin cloth and completely drain the water. Pour 1-2 glasses of cold water on the prepared stalk, this way it cools down and the lemon flavor will also be eliminated. Spray caution to remove excess water. Chena for Rasgulla Sponge is ready.
- Remove Chena on a plate and twist it for 4-5 minutes until it becomes soft and smooth. Divide it into 10 or 15 equal parts
- Thread the balls together in smooth balls. Also, prepare the rest of chena balls and keep it on a plate.
- Rasgullas prepares quickly in a pressure cooker as compared to any pan. Therefore, add 4 ½ cups of water with sugar in a pressure cooker.
- When the water starts boiling, carefully drop the balls from the filling. Cover the lid and boil it until a whistle is released.
- Lower the flame and boil the Rasgullas for about 7-8 minutes. Let the steam stand-alone or place the cooker under the tap to cool rapidly.
- Carefully remove the cover. Take the spongy Rasgullas prepared in a bowl of sugar syrup and allow to cool for 5-6 hours. After cooling, the rasgullas become soft and spongy. The Sponge Bengali Rasgullas is ready to serve.
- Serve gently and deliciously the Bengali sponge Rasgullas as a dessert after the meal. Keep them in the fridge and enjoy for almost 7 days.
We can also prepare them in a large pan simply by closing them 10 to 15 minutes after the addition of paneer.