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Bengali Rasgulla

– Use a wide pan for making the rasgullas. They increase in size when dropped in boiling sugar syrup so there should be enough space for the rasgullas to cook in the pan.
– Add some water to cool down the milk before adding the …






– Use a wide pan for making the rasgullas. They increase in size when dropped in boiling sugar syrup so there should be enough space for the rasgullas to cook in the pan.
– Add some water to cool down the milk before adding the lemon juice/vinegar to curdle it.

– Squeeze out all the water from the chena before you start mashing it.

– Mash the chena with your hands for total of 10 minutes. It should be totally smooth by the end of 10 minutes.
– The water to sugar ration should be 4:1. So for 1 cup of sugar you have to add 4 cups of water and boil it at high flame.
– The rasgullas increase in size while they are cooking in the sugar syrup so don’t make them too big unless you want huge rasgullas.
– Drop the rasgullas in the sugar syrup once it’s completely boiling at high flame.
– The flame has to be high throughout the entire time when the rasgullas are cooking.
– To check if the rasgullas are cooked, drop them in fresh water. They will sink if done.
– Transfer the rasgullas from the fresh water to the sugar syrup once the sugar syrup has cooled down.
– Make a day in advance, they taste the best the next day when the rasgullas have soaked the sugar syrup well.

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