Rasgulla Recipe || ras gulla Recipe indian styles

Rasgulla Recipe indian stayle

  • Cooking Time : 20 minutes
  • Prep Time : 30 minutes
  • Total Time : 50 minutes
  • Author : GBKichanhelp.com
  • Recipe : indian sweets
  • Calories : 120c
  • Serving : 1
  • Piece - (131g )
  • Read This Recipe Hindi
Rasgulla is specially liked in sweets,it is mouth watering by watching cold cold rasgulla dipped in sugar syrup,you can also make this dessert at home,putting corn flour in rasgulla gives a Bengali-like taste,maida in rasgulla or Corn floor is also put so that it does not break and become soft.

Ingredients for making rasgulla

  • Full Cream Milk - 1 Liter
  • Vinegar - 2 table spoon - (others you can also take lemon )
  • Semolina - 1 teaspoon - Tablespoon
  • Corn Floor - Spoon - Table Spoon - (If you do not have it, you can take refined flour.)
  • Sugar - 1 + 1/2 cup - thick
  • Milk - 2-3 tspoon
  • Kewda water - less than 1/2 teaspoon
  • Saffron - to decorate

Method of preparation for rasgulla

Most to make rasgulla
First take steel bhagoni add milk and heat till it boils, then turn off the burner.
After that add 1/2 glass of normal water, so that the milk cools down a little, then add 2 teaspoons of vinegar and shake it gently with a spoon.

When the milk breaks, take a cotton cloth and filter the torn milk, now wash it well by adding normal water over it so that the sour vinegar will come out.
Then wrap the torn milk in a cloth
 Squeeze out the cloth and drain all the water

After this, keep a heavy weight heavy item on the cloth for 15 minutes so that all its water gets drained and the chhena is dried.

After this, take out the gram in a plate and mash it for at least 5 to 7 minutes so that it becomes smooth, it will become soft our rasgulla.
After that add 1 tspoon semolina, 1 tspoon corn floor (if you do not have corn floor then you can use refined flour).Then again rub and mash with hands for 7 to 10 minutes.

Make the dough in such a way, place the dough in the middle of both hands, now roll it with a light hand, do not press the dough.

Now we will make the prepared chenna rasgulla, for this, make small balls of chenna flour,make sure that the shells do not make too big, because the size of the shells doubles after making.

When the shells are ready, take the pan but take a big size utensil,now fill it with three glasses of water, and add one and a half (1 + 1/2) cup thick sugar,now add 2-3 spoons (table spoon) Add milk
So that any dirt of sugar will come out and come up.


Now cook on a medium flame and keep stirring with a spoon, when the water boils,
When the sugar comes out, remove the sugar, similarly boil the sugar syrup for 2-3 minutes and remove the sugar dirt with a spoon until the sugar syrup looks clean.

Now pour the gullies (shells) one by one into the syrup, but take care not to shake with a spoon while adding the gulls.

When all the gulls (syrup) are put in the syrup, cover the pan or pan with lid and keep it on medium gas flame for 15 minutes,after adding the spoon,do not stir it.

Now check after 15 minutes, if the rasgullas are full or are twitchy, then understand that the juices have been cooked.

When cooked, turn off the gas burner and leave it to cool. When the rasgullas are cold, add less than 1/2 tspoon water to the kevara water, then our rasgulla is ready.
Read This Recipe Hindi Now to decorate it, we put a little saffron on it and cool cold sarve
To use 7 to 10 days, keep the juice gull in the fridge so that it can run for a long time.

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