Rasgulla
Rasgulla

Rasgulla | Easy Rasgulla Recipe | Bengali Rasgulla | Sponge Rasgulla Recipe

Rasgulla is made by just adding Arrowroot to fresh chena and also made by without Arrowroot. Rasgullas are made by with help of Arrowroot are fewer sponges but delicious in taste. Rasgullas are made without the help of Arrowroot are more sponges.




Today we will make Rasgullas without the help of Arrowroot but saving us we will use Pressure Cooker to boil.

Ingredients

  • Milk             1litre (full creme)
  • Sugar          300 grams
  • Lemon         2 medium size



Instructions

    • Boil milk in a separate container (Bhagona), when milk started boiling switch off the flame and remove Bhagona from Gas Stove.
    • Let the milk in warm condition, take lemon juice with the same amount of water.
    •   Add the mixture of lemon and water with the help of Spoon in milk and allow milk to becomes chena. while adding mixture stir milk continuously.


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    • Now filter the milk with the help of cotton cloth or strainer and take chena in a separate bowl.
    • Wash chena with water twice so that bitterness of chena will disappear and remove all water from chena by squeezing the cotton cloth.



  • Take the chena in the plate and kneed it up to 4-5 minutes, when chena becomes soft and smooth make 12-15 parts with the same size.
  • Take a one part and make laddu with help of hands, make smooth and keep in a separate plate. using similar methods make all laddu with hands.
  • Cook Raggullas in Pressure Cooker, Rasgullas cooks too fast in Pressure Cooker because of Pressure in Pressure Cooker is always high than the Baghona.
  • After cooking of Rasgullas remove all Laddus from Pressure Cooker.
  • Add sugar and 4 cups of water in Pressure Cooker and let starts boiling, when boiling started to add chena one by one and fix the cooker lid, after one whistle and slow the gas flame, allow cooking up to 7-8 minutes and switch off the gas flame.
  • Now allow cooling the cooker by naturally or cool with the help of water so that it cools fast.
  • Now remove Rasgullas from cooker into a bowl and let them allow to cool, you can eat them directly buy after 5-6 hours rasgullas becomes very delicious in taste.
  • Rasgullas can be stored in the Refrigerator for up to 10 days.
  • Enjoy Rasgulla.

Suggestions

    • Always keep in mind at the time of making chena milk should be cool, we can cool milk by just adding some amount of water. if we use cool milk for making chena in results we get sponges chena and we know that sponges chena so delicious.



  • if chena is not so soft in result we get hard Rasgullas.
  • Add chena laddus in boiling water otherwise, laddu becomes breaks, always keep in mind add chena in only boiling water.

Rasgulla
Recipe Type: Dessert
Cuisine: Indian
Author: Nisha Madhulika
Rasgulla | Easy Rasgulla Recipe |Bengali Rasgulla | Sponge Rasgulla Recipe Rasgulla is made by just adding Arrowroot to fresh chena and also made by without Arrowroot. Rasgullas are made by with help of Arrowroot are fewer sponges but delicious in taste. Rasgullas are made without the help of Arrowroot are more sponges. Today we will make Rasgullas without the help of Arrowroot but saving us we will use Pressure Cooker to boil.
Ingredients
  • Milk             1litre (full creme)
  • Sugar          300 grams
  • Lemon         2 medium size
Instructions
  1. Boil milk in a separate container ( Bhagona ), when milk started boiling switch off the flame and remove Bhagona from Gas Stove.
  2. Let the milk in warm condition, take lemon juice with the same amount of water.
  3. Add the mixture of lemon and water with the help of Spoon in milk and allow milk to becomes chena. while adding mixture stir milk continuously.
  4. Now filter the milk with the help of cotton cloth or strainer and take chena in a separate bowl.
  5. Wash chena with water twice so that bitterness of chena will disappear and remove all water from chena by squeezing the cotton cloth.
  6. Take the chena in the plate and kneed it up to 4-5 minutes, when chena becomes soft and smooth make 12-15 parts with the same size.
  7. Take a one part and make laddu with help of hands, make smooth and keep in a separate plate. using similar methods make all laddu with hands.
  8. Cook Raggullas in Pressure Cooker, Rasgullas cooks too fast in Pressure Cooker because of Pressure in Pressure Cooker is always high than the Baghona.
  9. After cooking of Rasgullas remove all Laddus from Pressure Cooker.
  10. Add sugar and 4 cups of water in Pressure Cooker and let starts boiling, when boiling started to add chena one by one and fix the cooker lid, after one whistle and slow the gas flame, allow cooking up to 7-8 minutes and switch off the gas flame.
  11. Now allow cooling the cooker by naturally or cool with the help of water so that it cools fast.
  12. Now remove Rasgullas from cooker into a bowl and let them allow to cool, you can eat them directly buy after 5-6 hours rasgullas becomes very delicious in taste.
  13. Rasgullas can be stored in the Refrigerator for up to 10 days.
  14. Enjoy Rasgulla.
  15. Suggestions
  16. Always keep in mind at the time of making chena milk should be cool, we can cool milk by just adding some amount of water. if we use cool milk for making chena in results we get sponges chena and we know that sponges chena so delicious.
  17. if chena is not so soft in result we get hard Rasgullas.
  18. Add chena laddus in boiling water otherwise, laddu becomes breaks, always keep in mind add chena in only boiling water.
  19. Thank You