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Rasagula (Rasgulla)

Rasagula (Rasgulla)



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Ingredients for the Preparation of Rasagula (Rasgulla)

  1. Fresh milk (low fat) 1 liter
  2. Lemon 0.5 Pcs.
  3. Sugar 120 gr.
  4. Peach syrup 2 tbsp. spoons
  • Main ingredients: Milk, Sugar
  • Serving 4 servings
  • World CuisineAsian, Oriental

Inventory:

Saucepan, Cutlery, Bowl, Knife, Cutting board, Gauze (or sieve), Dish

Cooking Rasagula (Rasgulla):

Step 1: Cooking the Paneer.

Panir is a homemade Indian cheese. It very much resembles our cottage cheese, but it is cooked a little differently, and the tastes vary significantly. It is done as follows: first, in the pan you need boil milk. Be careful that it doesn’t run away. It’s best to do it over low heat. Next, squeeze the juice out of half a lemon and add it to milk. With constant stirring, boil the ingredients for a few more minutes. You will see how the whey separates from the curd mass. At this point, you can remove the pan from the heat. We filter the liquid through a sieve or gauze, folded in several layers. Next, the curd mass remaining in the gauze must be washed with warm water and squeezed thoroughly with your hands.

Step 2: Cooking Rasagul.

Panir must be crumbled on a cutting board. Knead it with your hands until the mass becomes homogeneous and similar to cheese. In time, this procedure will take up to 5 minutes, since the better to knead the panir, the better will be the sweetness. Next, roll small balls from the curd mass.

Step 3: Cook the balls in syrup.

We collect 350 ml into the pan. water. Pour sugar into it and add a few tablespoons of peach (you can use any other) syrup. It will give sweets an interesting taste and a beautiful shade. Bring the mass to a boil over medium heat and, stirring occasionally, cook for about 7 minutes. Next, gently lower the balls into the finished syrup at a distance from each other, since during heat treatment they will noticeably increase in volume. We cover the pan with a lid and reduce the heat. Cook balls for 10 -15 minutes. Next, remove the dish from the heat, cool at room temperature and put it in the refrigerator for a day. During this time, the dessert is well soaked in syrup and will reach the desired state.

Step 4: Serve Rasgulla

It is best if the sweetness is soaked in syrup for about 3 days. Then it will become just fabulous to taste. But even a day is enough for the curd balls to soak. Ready dessert can be consumed with tea or another drink. On a holiday or on a regular day, there will be no equal on your table in Rasagula. Good appetite!

Recipe Tips:

- - You can cook Rasagula using different syrups. In this case, the balls will turn out in different colors and with a varied aftertaste.

- - For a festive table, a plate from Rasagul can be decorated with a lily or orchid flower.