*YUMMIEST* HOME MADE GULAB RASGULLA || HOME MADE RASGULLA RECIPE #shorts
933.3 هزار بار بازدید -
9 ماه پیش
-
Get the festive season rolling
Get the festive season rolling with this delectable Gulab Rasgulla recipe which is going to win your hearts all over again! ✨🤌🏼 @nehadeepakshah and I are definitely huge fans of rasgullas, especially these ones. They are incredibly easy to make and offer a delightful treat for your loved ones.🫶🏼🌟
Ingredients -
✨2 Litre Milk
✨2 tbsp Lime Juice / vinegar
✨1/4 tsp rose extract
Sugar syrup for Boiling Rasgullas -
✨2 cups Sugar
✨8 cups Water
✨3-4 cardamom pods
✨2 tbsp rose syrup
✨2-3 drops rose colour
Instructions-
1. Start by heating cow milk on low medium heat. Once it comes to a boil, turn off the heat and add the vinegar/ lime juice.
2. Once the milk curdles, take out the chenna from it on a wet muslin cloth.
3. Squeeze out excess water from the chenna and hang it for about 15-20 minutes to drain the whey.
4. Knead the chenna into a smooth dough, either using your palms or a food processor.
Add 1/4 tsp rosé extract for the the flavour.
5. Divide the chenna dough into small equal-sized balls and roll them between your palms to make smooth, crack-free balls.
6. In a separate saucepan, mix sugar, water, cardamom pods and rose syrup. Bring it to a boil to make a sugar syrup.
7. Gently place the chenna balls into the boiling sugar syrup. Cover with a lid and let them cook on medium heat for about 15-20 minutes. The Rasgullas will double in size during cooking.
8. To test if the Rasgullas are ready, put one in a deep bowl with water and they should sink to the bottom & not float.
9. Remove from heat and let them cool to room temperature.
10. Refrigerate them and enjoyy!
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Ingredients -
✨2 Litre Milk
✨2 tbsp Lime Juice / vinegar
✨1/4 tsp rose extract
Sugar syrup for Boiling Rasgullas -
✨2 cups Sugar
✨8 cups Water
✨3-4 cardamom pods
✨2 tbsp rose syrup
✨2-3 drops rose colour
Instructions-
1. Start by heating cow milk on low medium heat. Once it comes to a boil, turn off the heat and add the vinegar/ lime juice.
2. Once the milk curdles, take out the chenna from it on a wet muslin cloth.
3. Squeeze out excess water from the chenna and hang it for about 15-20 minutes to drain the whey.
4. Knead the chenna into a smooth dough, either using your palms or a food processor.
Add 1/4 tsp rosé extract for the the flavour.
5. Divide the chenna dough into small equal-sized balls and roll them between your palms to make smooth, crack-free balls.
6. In a separate saucepan, mix sugar, water, cardamom pods and rose syrup. Bring it to a boil to make a sugar syrup.
7. Gently place the chenna balls into the boiling sugar syrup. Cover with a lid and let them cook on medium heat for about 15-20 minutes. The Rasgullas will double in size during cooking.
8. To test if the Rasgullas are ready, put one in a deep bowl with water and they should sink to the bottom & not float.
9. Remove from heat and let them cool to room temperature.
10. Refrigerate them and enjoyy!
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9 ماه پیش
در تاریخ 1402/08/12 منتشر شده
است.
933,328
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