Rasgulla
Rasgulla
Rasgulla
Ingredients
Instructions
- Make paneer of the milk by adding lime juice to it.
- Add flour and cardamom to the paneer pieces and knead it with hands until it is smooth and pliable.
- Divide the dough into small equal portions and roll them into balls.
- Drop the rasgullas in the clean boiling syrup and boil for 10 minutes.
- Sprinkle water on the boiling syrup every 2 minutes.
- Remove from the heat and cool.
- Flavour with rosewater and refrigerate it.
- :- Serve chilled.
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Do not try this …
Adding Maida made the rasgulla hard.
Addind Elachi changed the color of the rasgulla to light brown and the sugar syrup to light brown.
It was a disaster as I had made it for a party.
This recipe is not thorough enough. A better recipe is here…check it out..http://www.indiacurry.com/desserts/ds014rasgulla.htm.
Those who love Rosgullas will be able to make them at home.
can u be specific whether to boil the milk and then add the lime juice
This was one of the best dihes and my favourite!!!
why there is no recipe for rasmali i like rasmali but it is not there then how will i cook it at home
Should I use Maida or Sooji for binding , because I read somewhere that I need to use Sooji but not sure which one would turn out good.
very good in taste……
NICE VERY NICE
very badd…it became very hard and the colour became ofwhite..it tasted more of maida than the chenna
it is becoming very hard by adding maida. as a bengali I am sure maida should not be added while kneading the chena.
A good sweet if made properly as instructed