Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, rasgulla with chenna topping. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Rasgulla with chenna topping is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Rasgulla with chenna topping is something that I’ve loved my entire life.
Rasgulla also called Rasogulla it is one of most popular and traditional sweet dish from west bengal. In this recipe video I have show step by step details. Rasgulla recipe Bengali rosogulla how to make sponge Rasgulla with a detailed photo and video recipe an automatic and traditional Bengali milk -based.
To get started with this recipe, we must prepare a few components. You can cook rasgulla with chenna topping using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Rasgulla with chenna topping:
- Make ready Ingredients for rasgulla:-
- Take 1 litre milk full fat milk
- Prepare 3 tablespoons lemon juice
- Prepare Ingredient for sugar syrup :-
- Make ready 1 1/2 cups sugar
- Take 4 cups water
- Take 1/2 teaspoon rose water
If you are looking 'Rasgulla recipe', Chena Rasgulla, Bengali Rasgulla, Easy Rasgulla with Paneer - Watch recipe video in Hindi - Urdu. The chhana(ছানা), also referred as chenna, paneer or the fresh homemade ricotta is very important to make soft, delicious rashgulla. I am making rasgulla with skimmed milk power and following full steps being explained by your goodselves, but always the rasgulla are becoming hard, while after. Rasgulla is made from "chena" which is obtained by curdling the milk.
Steps to make Rasgulla with chenna topping:
- Method:- - Making chenna for rasgulla - - On medium heat boil milk and bring it to boil. Add 1/4 cup of water with lemon juice and add to the boil milk until the milk curdles. Once the milk is curdled completely, switch off the gas and let it rest for 2 mins. Add cold water to the pot to prevent from cooking further.
- Place a colander over a large bowl and line it with a thin muslin cloth. Drain the curdled milk. Rinse the chenna under running water to remove the acidic flavour. Squeeze it well to remove excess whey as much as possible. Leave it for about an 1 hour. Chenna should not have any excess whey and must be crumbly.
- Making sugar syrup - Add sugar and water in a wide pan and bring it to a boil. Add rose water to the syrup.
- Making rasgulla - Knead the chenna well to make it a smooth dough for about 3 minutes until the mixture turns uniformly smooth and is not grainy. Add colour if preferred. Make small balls from chenna. The balls will double in size so ensure they are half the size you would like your rasgulla to be. On medium flame bring the sugar syrup to boil and add the balls very gently.
- Cover the pot with a lid. Cook on a medium flame for 9 to 10 mins. Keep the lid closed otherwise they will shrink or fall flat. Do not open at least for 20 mins. - Allow rasgulla to cool completely. Serve them chilled. If desired garnish with saffron.
- You can also set aside some chenna and add icing sugar to it and pipe on top of the rasgulla and serve.
The chena is mashed, made smooth and then cooked in boiling sugar syrup. The main problem with making rasgullas at home is that it doesn't always turn soft. Actually making this sweet at home is really easy, there are just few. The chenna is made into balls and cooked in sugar syrup. I liked how Manjula's Kitchen had recipe You'll find spongy rasgulla that's doubled in size!
So that’s going to wrap this up for this exceptional food rasgulla with chenna topping recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
