HOW TO MAKE RASGULLAS AT HOME || Indian Famous

  Rasgullas Recupe

Ingredients

1. Milk - 1 liter (5 cups)
2. Lemon juice or vinegar - 2 tbsp
3. Arrowroot - a table spoon
4. Sugar - 300 grams (1 1/2 cups)

Method

The main ingredient for making rasgulla is chenna, which we can bring from dairy by saying fresh chenna or we can make it at home with milk. If we want to make chenna at home, then firstly we will make chenna to make rasgulla.

Cana to milk to make it out in a heavy bottom pan and heat it. After boiling the milk, add lemon juice and stir with a spoon. When the milk is completely burst, chenna and water starts appearing separately in the milk, then immediately stop the fire. Strain the chenna in a cloth and pour cold water over it so that the lemon flavor does not remain in the chena. Remove excess water by pressing the cloth by hand. Chena is ready to make rasgulla.

Take the chena in a big plate, mix the arrowroot and churn the chena well. Churn the chenna so much that it starts to appear like smooth dough. Chena is ready to make rasgulla. With this chena, remove the chena little by little. Make small balls of one inch to one inch diameter and keep them in a plate. Make shells in this way for all rasgullas and keep them covered with a wet cloth for half an hour.

Put 300 grams of sugar and 1 liter of water in a vessel and heat it. When the water starts simmering, pour the balls made from the chena into the water. Cover the vessel, allow these chenna balls to boil on medium flame for 20 minutes. Rasgullas will cook and turn off the flame, turn off the gas. Let the rasgulla cool in syrup.

Take chenna rasgulla is ready. After cooling, keep the rasgullas in the fridge and now serve and eat cold chilled rasgullas.