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Rasgullas are a popular Bengali sweet, commonly found in India. Learn how to make this Indian sweet dessert at your home. Ingredients: 1 Ltr Milk 1/2 tsp Citric Acid 2 tbsp Water 1/4 tsp Cornflour 1/2 tsp Maida (all purpose flour) 2 & 1/2 cups Sugar 3 & 1/2 cups Water 1/4 cup Water 1/2 cup Water & 1tsp Maida 1/2 cup Water 1/2 cup Water 2 cups of water Method: - Boil the milk and keep stirring periodically. - Add citric acid to water and stir till all the granules have dissolved completely. - Remove the foam & thin layer of milk and add the citric acid water and stir very slowly. - Once the milk is curdled, let the paneer cool down in the water completely. - Strain the cooled down panner in a cloth and hang it somewhere for an hour to drain out excess water naturally without squeezing out any water manually. - Knead the dough the cloth itself using wrist - Add cornflour, maida and mix everything together - Add small pinch of baking powder and mix it again - In a pan add sugar to water to make the sweet syrup by stirring continuously till the sugar dissolves completely for about 6 - 7 mins. - Meanwhile make tight round balls of the paneer dough - Add water and bring the syrup to boil again and add the rasgulla balls for 5 mins - Add water and maida mixed water slowly and get out the sugar impurities - Add some more water and boil for 5 more mins by stirring the rasgullas. - Add more water and keep flipping them occasionally and let it boil for another 5 mins - Add 2 cups of water very slowly, boil for 2 more mins and turn off the flame - Let them cool down in the syrup for at least 2 - 3 hrs. - The rasgullas are ready to be served.