RASGULLA RECIPE IN HINDI PDF

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Rasgulla or Rosogolla - A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom Rasgulla Recipe In Hindi (हिन्दी में पढ़े). So to make things easier, this step by step photo recipe explains how to make Gujab Gulab Jamun with Milk Powder Recipe In Hindi (हिन्दी में पढ़े). The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture, caste and creed. It is relished almost everywhere in India.


Rasgulla Recipe In Hindi Pdf

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Rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in रसगुल्ला - हिन्दी में पढ़ें (Rasgulla (Quick Recipe) in Hindi). rasgulla recipe with step by step photos. learn how to make soft and spongy bengali rasgulla. in this rasgulla recipe, i have tried to give many. Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South . His descendants claim that his recipe was an original, but according to another theory, he modified the traditional Odisha rasgulla recipe to . "GI Certificate by Govt of India" (PDF). ^ "[email protected] Dictionaries" (in Hindi).

Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir. Step 3 Strain the chhenna through a piece of muslin and squeeze to remove all the water.

You should have grams of chhenna. Step 4 Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth. Step 5 Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks.

Mix the remaining refined flour with half a cup of water and set aside. Step 6 To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves.

So do not focus much on the timing focus on the texture — smooth, uniform and free from crumbs. Over kneading can make the chenna sticky and may also shrink the rasgullas after cooking. More details in step by step photos. How moist should the chenna be? Chenna should be moist but not with dripping water or whey.

Too much moisture will break the rasgullas and too little or dry chenna will make them hard with lot of cracks. More details please check step 9 in Step by step pics. The color of the rasgullas depends on the milk and sugar used.

After draining the chenna if it looks yellowish, then just do not go ahead. Make fresh chenna with a different brand of milk. Some brands of milk are just not suitable to make rasgulla as it depends on several factors like the feed of the cows, processing method etc. Always choose white refined fine grain sugar. To check just dissolve 2 tbsp sugar in 4 to 5 tbsps water and check. If the water looks pale yellow, the sugar is just not suitable.

Bengali Sponge Rasgulla Recipe

More Diwali recipes Gulab jamun Kalakand Coconut ladoo coconut burfi. First rinse a heavy bottom utensil to boil milk. By rinsing, you can prevent the milk from being burnt beneath. Pour the milk and bring it to a boil over a medium high heat. Keep stirring to prevent a layer of cream forming on top. I used homogenized milk.

Keep stirring. The milk will begin to curdle. Turn off the stove and stir well until it curdles completely. Next pour ice cold water or add ice cubes. This helps to stop the cheese from further cooking.

This way it stays soft. Immediately pour to a colander lined with a thin cloth. Immediately rinse it well to remove the lemon flavor. Make a knot of the cloth. Squeeze up and remove as much excess water as possible. I felt the timing depends on the kind of milk. Sometimes I even leave up to 3 hours.

The chenna after draining the whey must be moist and should not have dripping water or whey in it. Excess whey may impact the rasgulla in 2 ways — 1. May disintegrate the rasgulla in syrup. The rasgullas may double in size but will shrink once taken off the heat.

This is a small test I do to find out if chenna has the right amount of moisture in it. Take a small portion of chenna in your fingers and smear it gently to a smooth chopping board. It has to be non sticky and grainy or crumbly. This texture may vary if using non homogenized milk. Begin to knead with your fingers until it turns smooth and uniform. This may take up to 3 to 5 mins.

I usually do it only for 3 mins with the use of homogenised milk.

FAQ for making rasgulla recipe

If the chenna is very grainy then you may need to knead it for 5 mins. Just aim to get uniformly smooth chenna and do not over knead. Over kneading may shrink the rasgullas immediately after taking off the heat. Divide the dough to 18 portions.

Make smooth balls that are crack free. Do not make them large as they will double in size when cooked. Cover these and set aside. Add sugar to a wide pot. Choosing the right size of the pot is also very important. I used a mini pressure pan here but used a 4 liter pot other times.

Rasmalai Recipe Card

The pan must be wide enough for the rasgullas to move around and puff well. Similarly it must be deep enough. Dissolve the sugar and bring it to a rolling boil. Then remove the cardamoms and add some rose water. Keep the pan covered and boil for 9 to 10 min.

After 5 mins open the lid and gently stir the sugar syrup with a skewer without touching the rasgullas. This is for uniform cooking.

Chena Rasgulla Recipe in Hindi - Bengali Rasgulla - घर मे कैसे रसगुल्ले बनाये - छेना रसगुल्ला

Quickly cover and cook. If you feel the syrup is boiling rapidly then reduce the heat a bit. Maintaining a steady temperature is very important throughout this stage otherwise they tend to turn rubbery if cooked at high heat.

Rasgullas will puff and double in size. The key step is to maintain the heat steadily. If the flame is too high, rasgulla may break. Also they double in size first and then shrink back. We do not want them to shrink or either break.

If you keep the lid open for long time they will shrink. Always keep the pot covered before turning off the stove. After 10 mins, remove the pot from the stove. Do not open the lid until the temperature has come down. Rasgulla have doubled in size. Serve rasgulla chilled or at room temperature.

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what is rasgulla ?

Your support and understanding is greatly appreciated. This site uses Akismet to reduce spam. The milk will begin to curdle. Turn off the stove and stir well until it curdles completely. Prepare chenna for soft rasgulla 4. Next pour ice cold water or add ice cubes.

This helps to stop the cheese from further cooking. This way it stays soft. Allow to rest for 2 mins. Immediately pour to a colander lined with a thin cloth. Immediately rinse it well to remove the lemon flavor.

Wrap the chenna in the cloth and rinse well under running water until it cools down. Make a knot of the cloth. Squeeze up and remove as much excess water as possible. I felt the timing depends on the kind of milk. Sometimes I even leave up to 3 hours. Moisture in chenna for rasgulla 9. The chenna after draining the whey must be moist and should not have dripping water or whey in it. Excess whey may impact the rasgulla in 2 ways — 1.

May disintegrate the rasgulla in syrup. The rasgullas may double in size but will shrink once taken off the heat. Kneading chenna to make rasgulla This is a small test I do to find out if chenna has the right amount of moisture in it. Take a small portion of chenna in your fingers and smear it gently to a smooth chopping board. It has to be non sticky and grainy or crumbly. This texture may vary if using non homogenized milk. Begin to knead with your fingers until it turns smooth and uniform.

This may take up to 3 to 5 mins. I usually do it only for 3 mins with the use of homogenised milk. If the chenna is very grainy then you may need to knead it for 5 mins. Just aim to get uniformly smooth chenna and do not over knead. Over kneading may shrink the rasgullas immediately after taking off the heat. Divide the dough to 18 portions. Make smooth balls that are crack free.

Do not make them large as they will double in size when cooked. Cover these and set aside. How to make rasgulla Add sugar to a wide pot. Choosing the right size of the pot is also very important.This recipe is from the book Mithai.

To Learn how your comment data is processed see our privacy policy. The size of the rasgulla will double on cooking in sugar syrup so remember to makem smaller to begin with Add the sugar and water to your pressure cooker and bring to boil. Prepare chenna for soft rasgulla 4.

Main Ingredients: Hi Savitri, it happens if the paneer is too dry. Sometimes I even leave up to 3 hours. Squeeze up and remove as much excess water as possible. Swathi Didi how to make strawberry flavor rasagula and other flavor like blue Barry and mango.

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