If you love rasgullas, then we have found an amazing recipe that will guide you to make your favourite dessert at home!
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Chef Neha Deepak Shah shared a recipe to make soft & spongy rasgullas at home and she even shared some tips to make it as good as the one served in stores. So, go ahead and try it out ASAP!
For the rasgullas - 1.5 litre full-fat cow milk 1 tbsp vinegar For the sugar syrup- 2 cups sugar 8 cups water Cardamom pods (optional) Rose water 1 tbsp milk
Credits: Canva
1. In a pan, heat milk till it reaches a boiling stage. 2. Meanwhile, mix vinegar with 4 tbsp water and keep aside. 3. Once heated, slowly add in the vinegar and keep on stirring it gently.
4. Once your milk curdles, strain it into a muslin cloth and add cold water to it. 5. Squeeze out the water completely and leave it for 15-20 minutes. 6. Don’t let it dry out too much. Now, gently crumble it and start kneading with the heel of your palm until you get a super smooth dough.
7. Roll it into small balls and make sure there are no cracks on the surface of your rasgulla. 8. Keep it aside and cover it well.
9. Now, to make the sugar syrup, boil sugar and water in a big vessel. 10. Add cardamom pods and rose water to it as well.
11. Once the water boils and starts bubbling, put the rasgulla chenna balls into it and let it cook. 12. Cover it for about 10 minutes and let it cook on high flame. 13. Once done, take it off the flame and let it cool gradually before keeping it in the refrigerator.
And that’s it! Your delicious and soft rasgullas are ready to be served and enjoyed!