Rasgulla and Rasgulla are very liked by all because it is very light sweet. Rasgulla is made from chisel and ghee is not used in it, so calorie is also less compared to fried sweets. Although Bengali sweet is very popular all over India.
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| Rasgulla |
Preparation time: 10 minutes
Cook time: 40 minutes
About 75 calories in every rosgulla
Content (for approximately 25 rasgulas))
Milk is about 2 liters
Fresh wheat whey 2 cups (a cup thick curd with a cup of water or milk)
Sugar 2 cups
Water 6 cups
Rose water 1 tablespoon
Muslin cloth or cheese making cloth to filter
recipe :
Boil the milk in a large pot. Slow the flame after boiling, now add whey in milk. Mix well, fasten the flame for a few seconds (10-15) and then turn off. You will see that the milk has burst and green water has become different in it. Now put 1 cup of cold in it and leave it like it for a minute.
After adding whet to the milk
Apply muslin cloth over the sieve strainer. Place the sieve on top of any soaking that the chisel water does not fall out. Now pour the cracked milk on the sieve and press out with a big spoon to remove all the water. Keep the chisel separate for one hour. So that its water drains out.
The chiche is now ready. To use the chiche in any sweets, it has to be smooth by mashing.
After removing water from the peach
Boil 2 cups of sugar in a pan such as sauce pan in 6 cups of water. Give the water a boil after the sugar melts. For this method we need very thin syrup. Now add 1 tablespoon rose water in it.
Now mix between the two hands until it becomes completely smooth. This process takes 7-8 minutes. Remember, as smooth as the chisel will make, the soft ribs will be formed.
Now make the chisel in 25 parts and make smooth balls. If the edges are bursting somewhere, then smooth them by rotating them in the palm. If these balls have cracks, then they can burst in the syrup.
Chiselled bells
Heat the syrup which we have already made in advance. Slowly add all the roasting pills in a hot syrup and boil it on a high flame for about a minute.
The chisel balls are almost completely blown about 7 minutes after boiling in the syrup and almost double.
About 7 minutes after the chisel balls boil in the syrup
Now slow the flame and cook on medium flame for 5-7 minutes. Now close the flame. You can once again take a little rose water party to smell rosy beans. Rasgulla is now ready.
You can serve rasgulla hot and it also looks cool too cool. After cooling, keep the rasgulla in the refrigerator.
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