Rasgulla- Cuisinecuisine


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A traditional syrupy chenna or freshly prepared cheese based dessert of Bengal, rasgulla is a popular Indian sweet or mithai recipe. Find many easy and tasty dessert recipes, mithai recipes at tarladalal.com.

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Rasgulla- Cuisinecuisine recipe - How to make Rasgulla- Cuisinecuisine


Preparation Time: No Idea   Cooking Time: No Idea   Total Time:    


1 quart milk
1/2 tsp salt
8 oz. curds (dahi)
1 tsp plain flour (maida)
1/4 tsp baking soda
For the Syrup
1 quart water
1 lb. sugar
1 tsp rose water

For rasgollas:

    For rasgollas:
  1. Bring the milk to boil and add salt. remove from heat and stir in yogurt. stir gently until all the milk curdles.
  2. Strain the curdled milk in a thin muslin cloth. squeeze gently until all the liquid is gone. you now have "paneer".
  3. Put the " paneer" in a large bowl and knead with the palms of your hand until it becomes smooth and soft. add the flour and baking soda and knead a few more minutes.
  4. Roll and shape into small balls, the size of a ping-pong ball.

For syrup:

    For syrup:
  1. Dissolve the sugar in the water over gentle heat. set aside half the syrup.
  2. Bring the other half to boil and gently slip in the balls of paneer. simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. the rasgullas are done when the float to the surface.
  3. Drain and put them in the syrup that was set aside. add 1 tsp of rose water for flavoring. serve cold.

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This recipe was contributed by sumagandlur on 27 Dec 2003

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