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Rosogolla Recipe

Rosogolla/Rasgulla is a pure and traditional sweet. It is made with chena.

  • Prep time:
  • 4hrs 30mins
  • cook time:
  • 30mins
  • serves:
  • 6

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  • (0)

Details

Ratings

  • (0)

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Dessert

Allergy Information

  • - Diabetic patients can take it but limited.
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Recipe Notes

Take full fat milk for soft Rasgulla.Try to make smooth chena balls, otherwise if any crack is there, the rasgulla will break while cooking.

Tags

  • #Contest173
  • #traditionalsweetrecipes
Ingredients

Ingredients For Rosogolla Recipe

Methods
  • 1. Boil 1lit milk 1st. Once it starts boiling, add lemon juice and stir it. By this process chena will be made.
  • 2. Drain the water and take the chena out. Wash it again for 2-3 times to avoid sour flavour.
  • 3. Take a soft cotton cloth piece and hang the chena from little top. Such that all the water comes out from chena.
  • 4. Let it hang for 3-4 hours. After that take the chena on a big plate. After removing the water, the chena will be like paneer.
  • 5. Smash the chena and knead it for noxt 7-8min. When it will start releasing oil/ghee, the process is done.
  • 6. Now make small smooth balls from the dough. I made 12 balls from it. Remember the ball size will be doubled after boiling.
  • 7. In a big pan add sugar, Cardamom and water. Boil it for 5min. On high flame add chena balls one by one and cover it for next 10mins.
  • 8. Open the lid, stir it carefully and again cover it for next 8mins on medium flame.
  • 9. Open the lid and stir it again. Boil for on high flame for next 4-5min without lid.
  • 10. Now switch off the gas and partly cover it. Put it in rest like this for next 2-3hours. Serve it hot/room temperature /cold.
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