rose rasgulla video

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rose rasgulla video. Here in this easy rasgulla recipe, and take it to next level by creating a fusion version – rose rasgulla. Original or traditional rasgulla in its own right is massively popular. Spongy rasgulla is one of the core characteristics of a good rasgulla.

Recipe Description for Rose Rasgulla Recipe

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 12 rasgullas
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Ingredients

For Rose Rasgulla
4 cups cow's milk
2 tbsp vinegar
few drops of edible pink colour
1/2 tsp rose essence
2 cups sugar
4 cups water

Method

For rasgulla

To make {span class="bold1"}rose rasgulla{/span}, heat the cow's milk in a broad non-stick pan, bring it to boil.
Switch off the flame and add the vinegar, mix gently using a spatula until the milk curdles.
Strain the chenna in the muslin cloth and discard or store the whey.
Put cold water over it and squeeze it very well to remove excess moisture.
Transfer the chenna in a big thali, add few drops of edible pink colour and knead the chenna using your palm for 3-5 minutes until it’s soft.
Divide the chenna into 10 equal portions and roll each portion into small balls between your palms.

For sugar syrup

In a deep pan, combine sugar and water and bring it to boil.
Add the rose essence and mix well.
Put the chenna balls in boiling sugar water.
Pressure cook them without whistle on medium flame for 15 minutes until they double in size.
After 15 minutes switch off the flame and allow it to cool.
Refrigerate for 2 hours and serve {span class="bold1"}rose rasgulla{/span} chilled.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes