Saturday, 14 March 2020

BENGALI TASAGULLA IN KONGU STYLE/ இரசகுல்லா/रसगुल्ला





First step:

Ingredients:

Full fat milk 2 lit
Lemon juice1/2 cup

Procedure:

Bring milk to a boil on high flame.
Pour lemon juice.
Turn off the heat.
Stir to react.
Cheese separates from the milk.
Strain the cheese.
Tie it as a bundle.
Wash the cheese bundle with running water several times until clear water.
Hang it somewhere else to drip the water remains completly..(One hour)

Step two:

Cheese or chhena
All purpose flour 1 tbsp
Rock candy cubes 2 tsp

Procedure:

Take out the chhena from the cotton towel.
Place it on a clean surface.
Break it with hands.
Add all purpose flour.
Rub and knead the chhena to form a fine and smooth mass.
Take one spoon chhena and spread it.
Place 2 or 3 rock candy cubes in the centre.
Cover and roll out as a smooth ball using your palms.
Collect the chhena balls on a dry plate.

STEP THREE:

Ingredients:


Sugar 1 kg
Water 2 lit
Rose water 1 tsp or one rose 
Cardamom pods 8-10 pc
Saffron strands one pinch
Chhena balls about 40 pcs

Procedure:

Add sugar and 2 lit water in a heavy bottomed vessel.
Bring to a boil on high flame.
Add split cardamom ppods.
Add rose water or rose petals.
Stit multiple times to infuse the flavour.
Cover and bring the boiling point.
Add Chhena balls and stir gently.
Cover and cook for 10 minutes on high flame.
Cover and cook for another 8 minutes on medium heat.
Add one pinch of saffron strands.
Stir well for a while.
Open and cook uncovered for another 5 minutes.

Yummy Rasgullas are ready to enjoy

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