Bengali Rasgulla
Sweet Bengali Rasgulla, The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture. It is one of the recipes prepared on diwali times.
Instructions
- Boil milk in a vessel in high flame.
- When the milk starts to boil, add the lemon juice to it slowly. Stir the mixture until the milk fat(paneer) and the water gets separated.
- Filter the mixture using a clean cloth and drain the water out of the mixture.
- Once the water is drained out, wash the milk fat using some plain water to remove the lemon taste.
- Press and rub the milk fat for around 1-2 minutes to remove the excess water.
- Make 10-12 small balls from the milk fat(paneer).
- Add sugar to 4 cups of plain water and boil in a pressure cooker.
- Once the sugar water mixture starts to boil, add the milk fat balls to it.
- Close the cooker and boil in medium flame for 5-7 minutes (1 steam whistle).
- After 5-7 minutes, open the cooker and transfer the contents (sugar mixture and Rasgulla) into another vessel.
- Keep the contents in a refrigerator and allow it to cool.
- :- Serve the Rasgulla cold.
Tried this recipe?Let us know how it was!
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