Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rasgulla. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Rasgulla is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Rasgulla is something which I have loved my entire life.

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

The ingredients needed to make Rasgulla:

1. Make ready Full creme milk
2. Make ready lemon juice
3. Take sugar
4. Get water
5. Make ready 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 this up for this exceptional food rasgulla recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!