rose rasgulla video Video by Tarla Dalal
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Rose Rasgulla Recipe (Gulab Rasgulla) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
20 Mins
Total Time
25 Mins
Makes
12.00 rasgullas
Ingredients
For Rose Rasgulla
4 cups cow's milk
2 tbsp vinegar
few drops of edible pink colour
1/2 tsp rose essence
2 cups sugar
4 cups water
Method
For rasgulla
- To make rose rasgulla, heat the cow's milk in a broad non-stick pan, bring it to boil.
- Switch off the flame and add the vinegar, mix gently using a spatula until the milk curdles.
- Strain the chenna in the muslin cloth and discard or store the whey.
- Put cold water over it and squeeze it very well to remove excess moisture.
- Transfer the chenna in a big thali, add few drops of edible pink colour and knead the chenna using your palm for 3-5 minutes until it’s soft.
- Divide the chenna into 10 equal portions and roll each portion into small balls between your palms.
For sugar syrup
- In a deep pan, combine sugar and water and bring it to boil.
- Add the rose essence and mix well.
- Put the chenna balls in boiling sugar water.
- Pressure cook them without whistle on medium flame for 15 minutes until they double in size.
- After 15 minutes switch off the flame and allow it to cool.
- Refrigerate for 2 hours and serve rose rasgulla chilled.
See step by step images of Rose Rasgulla Recipe
