A pinch of Asafoetida (Hing). A pinch of Salt. Put the rasgullas into the mango mixture and keep aside. Divide the dough and make lemon size balls, roll it over with little flour (maida)
A pinch of saffron (Kesar). A pinch of Cardamom Powder. BakedRasgulla is a low calorie recipe. This recipe is for who don’t like to eat Rasgulla with the sugar syrup, Now you can also enjoy the Rasgulla without sugar syrup
specifically, in the states of bengal and orissa. rasgulla recipe | sponge rasagulla recipe | easy rasgulla recipe with detailed photo and video recipe
I was very happy with the out come soft and spongy homemade rasgullas turned out just perfect. Whenever there is spoiled milk at home i always add sugar and enjoy it but this time i thought i will make rasgullas out it
) Also, I got softerRasgullas without the sooji/maida- yeah, I did try making them with both. Rasgullas are very much known and famous sweet of East india, which is made with home made Paneer, and is later soaked in sugar syrup
The traditional Odisha rasgullas are softer and creamish in colour than Bengali rasgullas. Rasgulla is a syrupy, popular and delicious dessert made from ball shaped dumplings of chenna (Indian cottage cheese) and cooked in light sugar syrup
Once milk has curdled properly, pour the milk to the lined strainer ( Don’t throw the whey water, save it for making chapati dough which makes chapatis very soft and has good nutrients)
Soft or spongy, fresh hot or chilled, rasgullas are a must try for everyone. (Remember that the cheese balls should not be on top of one another and should dip well in the sugar syrup)
Once milk has curdled properly, pour the milk to the lined strainer ( Don’t throw the whey water, save it for making chapati dough which makes chapatis very soft and has good nutrients)
That time only when our Foodiemonday people decided to make dish from the cookbook, and I had one Sanjeev kapoor's cookbook who have the recipe of Sponge Rasgullas, Though I dont have that book here in doha with me, So I called mom and asked her to give me recipe from the book, and see, the outcome is here
Once milk has curdled properly, pour the milk to the lined strainer ( Don’t throw the whey water, save it for making chapati dough which makes chapatis very soft and has good nutrients)
As I am an ardent fan of Bengali sweets sharing the ever popular rasgullas. This recipe again I noted down from a friend of mine and it comes out so spongy and soft
Rasgulla custard is a delicious fusion of the classic fruit custard with spongy rasgulla. I had some rasgullas leftover to be finished and that's when I decided to finish them in this wonderful dessert
Comments
Log in or Register to write a comment.