Recipe of Super Quick Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup

Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Kali Pujo is the Bengali equivalent of Diwali in Kolkata. Ananya brings you the flavour of festive Bengal, in these home made Rasgullas.

Here is the best “Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup” recipe we have found until now. This will be really delicious.

Ingredients of Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup

1. It’s 2 litres of Milk.
2. Prepare 1 2 teaspoons of Lemon Juice lemon Vinegar -full or - (if required add more juice or vinegar ).
3. It’s 1 teaspoon of Sooji Semolina or - (optional ).
4. Prepare 1/2 teaspoon of Rose water.
5. Make ready 5 cups of Water.
6. You need 2.5 cups of Sugar.
7. Take 1 / 2 teaspoon of Cardamom Powder.

Rasgullas or Rosogolla ( Bangali Spongy Rasgullas ) cottage cheese balls soaked in sugar syrup.Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling The drained chenna is kneaded and then rolled to balls.Bengali rasgulla recipe is an excellent recipe for this regional classic from the state of West Bengal.Delicate cottage cheese dumplings, soaked in sugar syrup, they're also called Rosogolla.

Rasgullas or Rosogolla (Bangali Spongy Rasgullas) cottage cheese balls soaked in sugar syrup step by step

1. Take a heavy bottomed vessel, add milk..
2. Bring it to  boil and keep stirring to avoid burning of milk..
3. Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring(if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat..
4. Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse chena  or paneer or cottage cheese under the tap water  as much as possible. If you do not rinse the chena or paneer  properly,you will  get the smell  of lemon while having rasgullas..
5. Now hang the cloth covered  chena or paneer with  tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer..
6. After that, remove the cheesecloth from the chenna or paneer..
7. The chena or paneer should not have too much moisture nor be too dry..
8. Take the paneer in a wider plate.
9. Add 1 teaspoon sooji or rava or semolina, adding sooji or semolina helps to bind the mixture..
10. First mix the sooji with chenna and then begin to knead for 5 minutes.
11. Knead it well  with your palms for  8 to 10 minutes  to get smooth texture..
12. Mix rose water with,knead it another  2 minutes well with your palms to get smooth texture.
13. This kneading process is very important and it decides the texture of rasgullas..
14. Now take small portions from chenna or paneer and roll them between your palms to a smooth  tiny round ball,make sure roll them tightly…
15. Prepare all small balls this way..
16. In the mean while make sugar syrup..
17. Take a  large pan, take 2.5 cups sugar and 5 cups water,add cardamom  powder in it and bring it to boil..
18. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size..
19. Mix and continue  stir the sugar syrup  until it will be dissolved,do this process on medium  flame..
20. When  the  sugar syrup will start to boiling,drop chena or paneer  or cheese  ball gently to the sugar syrup.Drop balls according  to the size of your pan. Rasgullas need more space to be cooked.The size of the rasgullas  will be doubled  on cooking  on sugar syrup..
21. Cover the vessel with  lid,put a heavy weight on the lid,cook 25 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure  even cooking and  puffing..
22. Turn off the gas,transfer  the  Rasgullas  into a serving bowl.you can enjoy this hot Rasgullas  or refrigerate them and serve later..

After rasgullas are refrigerated the sponginess will.Rasgulla Recipe - Spongy Rasgulla Recipe - Sharmis Passions.Indian Desserts Indian Food Recipes Food Club Cheese Ball Cottage Cheese Syrup Pudding Travel Flan.

The process has multiple steps, but yields a super soft rasgulla that is.Made throughout the Indian Subcontinent, but particularly loved by Bengalis, this dessert consists of fresh cheese balls which are simmered, then soaked in a saffron sugar syrup.This is a delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla.Rasgulla - A traditional Bengali dessert made by cooking fresh homemade cheese balls in sugar syrup.The soft, juicy and sweet cheese balls just melts in your mouth making it a truly memorable (Rasagola, Rosogolla, Rossogolla, Rasagolla, Roshogolla).