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| Rasgulla |
Ingredients :-
- Full cream milk - 1 liter
- Vinegar - 2 tsp
- Semolina - 1 tsp
- All purpose Flour - 1 tsp
- Water - 4 cup
- Sugar - 1 cup
- Cardamom Powder - 1 tbsp
- Saffron - 1 pinch for garnishing(optional)
Method :-
- Turn on the flame and put the milk on a pan and lets boil.once it start boiling add the vinegar and stir it slowly,boil it for few minute .
- Turn off the flame and drain the water using a cotton cloth,and squeeze it nicely and hang it for 2 hours till the water came out.
- After 2 hours switch on the flame and put a pan adding with sugar and water,then let it boil .
- Now take out the chenna in to a plate and knead it with your palm very nicely after that add semolina and Maida into it then and mix it well,then knead the Chenna for 10 mints continuously and make the dough.
- Now take small portion of chenna and roll it then give it small ball shapes(make sure there are no crack in the ball) and keep it aside.
- check the sugar syrup,let the sugar dissolved completely then add the cardamom powder and stir it for some time.
- Then add the chenna balls carefully into the sugar syrup then cover the lid and cook it for 10 mints on high flame.
- in between open the lid and flip the Rasgulla gently and again cook it for another 7-8 mints with medium flame,flip it in between also.
- After 15 mints our Rasgullas are ready so turn off the flame and let it cool down completely.
- Now Transfer the Rasgullas into a bowl with sugar syrup and serve, lets enjoy the mouth watering soft Rasgull's.
- For better result you can leave it for 4-5 hours then eat it.(do not keep it in refrigerator )
