Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, rasgulla with chenna topping. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Rasgulla with chenna topping is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Rasgulla with chenna topping is something that I’ve loved my entire life.
On medium heat boil milk and bring it to boil. Add cold water to the pot to prevent from cooking further. See great recipes for Rasgulla with chenna topping, Rasgulla too!
To get started with this recipe, we must prepare a few components. You can cook rasgulla with chenna topping using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rasgulla with chenna topping:
- Make ready Ingredients for rasgulla:-
- Get 1 litre milk full fat milk
- Take 3 tablespoons lemon juice
- Make ready Ingredient for sugar syrup :-
- Get 1 1/2 cups sugar
- Make ready 4 cups water
- Take 1/2 teaspoon rose water
Check the chum chum post to cook rasgulla in open pan method. Since rasgulla will double in size while cooking use big size pan. The very first image that clouds the mind on the mere mention of the word 'chenna' would certainly be the rasgulla. Doused in sugar syrup, this magical dessert sits on top of the list of Indian sweet lovers all across.
Instructions to make Rasgulla with chenna topping:
- Method:- - Making chenna for rasgulla - - On medium heat boil milk and bring it to boil. Add 1/4 cup of water with lemon juice and add to the boil milk until the milk curdles. Once the milk is curdled completely, switch off the gas and let it rest for 2 mins. Add cold water to the pot to prevent from cooking further.
- Place a colander over a large bowl and line it with a thin muslin cloth. Drain the curdled milk. Rinse the chenna under running water to remove the acidic flavour. Squeeze it well to remove excess whey as much as possible. Leave it for about an 1 hour. Chenna should not have any excess whey and must be crumbly.
- Making sugar syrup - Add sugar and water in a wide pan and bring it to a boil. Add rose water to the syrup.
- Making rasgulla - Knead the chenna well to make it a smooth dough for about 3 minutes until the mixture turns uniformly smooth and is not grainy. Add colour if preferred. Make small balls from chenna. The balls will double in size so ensure they are half the size you would like your rasgulla to be. On medium flame bring the sugar syrup to boil and add the balls very gently.
- Cover the pot with a lid. Cook on a medium flame for 9 to 10 mins. Keep the lid closed otherwise they will shrink or fall flat. Do not open at least for 20 mins. - Allow rasgulla to cool completely. Serve them chilled. If desired garnish with saffron.
- You can also set aside some chenna and add icing sugar to it and pipe on top of the rasgulla and serve.
The star ingredient that goes into making it and many other mouthwatering desserts all over the country needs is chenna. Interestingly, this humble ingredient is easily available. You can also try Rasgulla at home and you will feel the same flavour and texture of halwai's made rasgulla. Spongy Rasgulla or rosogulla is the most famous Pakistani and Indian sweet dish. If you are looking 'Rasgulla recipe', Chena Rasgulla, Bengali Rasgulla, Easy Rasgulla with Paneer - Watch recipe video in Hindi - Urdu.
So that is going to wrap this up with this exceptional food rasgulla with chenna topping recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
