Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rasgulla. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Rasgulla is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Rasgulla is something which I’ve loved my entire life. They’re nice and they look fantastic.

Rasgulla or Rosogolla (Bengali: রসগোল্লা Rosogolla, Odia: ରସଗୋଲା Rasagola) is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

To begin with this recipe, we must first prepare a few ingredients. You can cook rasgulla using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rasgulla:

1. Get 1.1lit. Full creme milk
2. Make ready 2.2 tablespoons lemon juice
3. Take 3.400 gm sugar
4. Prepare 4.5 cup water
5. Get 6.3 pod cardamom

While the method of making rasgulla remains the same, there are two distinct types of rasgulla. One is the spongy rasgulla and the other one is a non-spongy rasgulla. Rasgulla is a juicy milk based dessert loved by people all over India. These tiny juicy balls are addictive, delicious & are made during festive times.

Instructions to make Rasgulla:

1. 1.Firstly, in a large vessel get 1 lit of milk to boil and in that add 2 tablespoons lemon juice with a continuous stiring. Stir until the milk curdles keeping the flame on low medium.
2. 2.Drain the curdled milk over a cotton cloth and use the left over milk to knead the dough. Rinse of the curdled milk with a fresh water to remove the sourness of lemon juice.
3. 3.Squeeze of water completely. Do not squeeze the moisture from the paneer.
4. 4.After 1 hour start to mesh the paneer for 5 minutes. Mash it till it becomes smooth without leaving any grains of paneer.
5. 5.Now prepare the small ball sized paneer and keep aside. Then in a large vessel take 400gm sugar and 5 cup water and 3 pod cardamom.
6. 6.Stir And dissolve sugar completely. Now boil the water for 5 minutes. Dropped in the rolled paneer balls one by one into a sugar water.
7. 7.Cover and boil for 10 minutes. Till the Rasgulla becomes double in size. Now add ice cold water immediately to prevent shrinking in size.
8. 8.Finally served it in a bowl with a sugar water and enjoy it with your friends and family.

This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners. Another variant of rasgulla - rajbhog - is equally popular in the state and is no less when it comes to taste. Rajbhog (or kesar rasgulla) infuses the goodness of ancient Indian spice - saffron into the regular rasgulla. The light-yellow colour and warm taste of saffron raises the stock of rasgulla to the next level.

So that’s going to wrap it up with this special food rasgulla recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!