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“Delicious bangali Homemade Rasgulla Recipe”

"Delicious Homemade Rasgulla Recipe"

Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins
Servings 4
Best Season Suitable throughout the year
Description

Indulge in the sweet, syrupy delight of homemade rasgullas with this easy-to-follow recipe. Made from freshly curdled paneer (chena) and simmered in a fragrant sugar syrup, these soft and spongy balls of sweetness are perfect for any occasion. Whether you're celebrating a festival, hosting a gathering, or simply craving a treat, this recipe promises to satisfy your sweet tooth and impress your guests. Plus, with the option to use jaggery powder for a unique twist, you can customize these rasgullas to suit your taste preferences. Dive into the world of traditional Indian sweets and experience the joy of making your own rasgullas at home.

"Ingredients for Rasgulla Recipe"
    For Chena (Paneer):
  • 1 1/2 l of cow's milk
  • 3 tbsp of vinegar
    • For Sugar Syrup:
  • 2 cup of sugar
  • 5 cup of water
  • 1 tsp of aritha water (optional)
  • 2 cup of water
Instructions
    Method:
  1. Prepare Aritha Solution:

    Boil aritha in ¼ cup of water.

  2. Prepare Sugar Syrup:
    • In a separate pot, combine sugar and 5 cups of water.
    • Cook until the sugar dissolves completely.
  3. Prepare Chena (Paneer):
    • Heat 1½ liters of cow's milk until it boils.
    • Add vinegar gradually while stirring until the milk curdles.
    • Strain the mixture through a muslin cloth to separate the whey from the curds.
    • Rinse the curds under cold water to remove any vinegar taste.
    • Squeeze out excess water from the curds by pressing with hands or by hanging in the cloth for some time.
  4. Form Rasgulla Balls:
    • Knead the chena (paneer) until smooth and divide it into small portions.
    • Roll each portion into smooth balls without any cracks.
  5. Cook Rasgulla:
    • Heat the prepared sugar syrup in a wide pan.
    • Gently place the chena balls into the syrup.
    • Cover and cook for 15-20 minutes over medium heat.
    • The rasgullas will double in size while cooking.
  6. Serve
      • Let the rasgullas cool in the sugar syrup.
      • Serve them chilled or at room temperature.
    If preferred, you can replace sugar with jaggery powder to make jaggery rasgulla. Simply follow the same steps, substituting jaggery powder for sugar in the syrup.
Note

Rasgullas are primarily made from paneer (chena) and sugar syrup. Here's a breakdown of the basic nutritional components:

  1. Paneer (Chena):

    • Paneer is a good source of protein, calcium, and phosphorus.
    • It is high in fat and calories, so it should be consumed in moderation.
    • The exact nutritional content can vary depending on the type and brand of paneer used.

  2. Sugar Syrup:

    • Sugar syrup primarily contributes to the carbohydrate content of rasgullas.
    • It adds sweetness to the dish but also increases its calorie and sugar content.
    • The calorie count will depend on the amount of sugar used in the syrup.

Given that rasgullas are a sweet dessert, they are relatively high in calories and sugar. They should be enjoyed as an occasional treat as part of a balanced diet. If you're looking for more specific nutritional information, you may need to consult a food database or nutrition expert.

Keywords: Rasgulla Homemade Paneer Chena Indian dessert Sugar syrup Jaggery Festive treat Sweet delicacy Spongy texture Easy recipe Traditional Culinary delight Cooking instructions Authentic flavor
Read it online: https://sandhyasrecipes.com/recipe/delicious-bangali-homemade-rasgulla-recipe/