How to Make Rasgulla Recipe (Summarized Method):
Rasgullay or cham cham sweet is prepared in two steps:
- i. Preparing rasgulla balls
- ii. Preparing sugar syprup
Rasgulla Recipe Stage 1:
First you would boil the milk in a pan and place it aside. Then citric acid or lemon juice (whichever available) is added to the milk. This mixture is stirred gently
in order to form a curd on the milk surface. Milk is then strained using a thin cloth to get the curd on the cloth. Curd called 'chenna' is washed with tap water and
then cloth is twisted to drain the water out. Remaining curd is kneaded and then all purpose flour is added to the kneaded curd. This mixture is kneaded again and
then balls are formed.
Rasgulla Recipe Stage 2:
First sugar is boiled in water in a pan. Curd balls are soaked in the syrup and cooked again for 15 minutes with pan partially covered. That's the final process.
After cooking you will see balls are puffed up with syrup. Then they are cooled and then rose water is added.
Rasgulla recipe is ready to serve.
Enjoy rasgulla at home after the meal or at evening teatime.
Rasgulla Recipe History
Rasgulla is a succulent sweet snack eaten widely in South East Asia in Pakistan, India and Bangladesh. Rasgulla is also known as cham cham. It is prepared with
oval shaped balls called chenna which are made with milk and all purpose flour. Chenna balls are then cooked in sugar syrup which is stored inside the balls during
cooking and falls in the mouth while eating. It's origin place is believed to be West Bengal in East India.
Rasgulla recipe with milk is adopted widely all over Pakistan, India and Bangladesh. People like it, eat it and love it. KFoods.com brings opportunity for you to
make this lovely sweet yourself with ease.
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