ʜᴏᴍᴇᴍᴀᴅᴇ ꜱᴀꜰᴇᴅ ᴄʜᴀᴍᴀɴ ᴄᴏᴏᴋɪɴɢ #tastyfood

ʜᴏᴍᴇᴍᴀᴅᴇ ʀᴀꜱɢᴜʟʟᴀ ᴄᴏᴏᴋɪɴɢ #tastyfood
Here's a simple and delicious homemade rasgulla recipe you can try at home:

Ingredients:

1 liter full cream milk

2-3 tbsp lemon juice (or vinegar)

1 cup sugar

4 cups water

1 tsp rose water or cardamom (optional)

Instructions:

1. Make Chhena (Paneer):

Boil the milk in a heavy-bottomed pan.

Once it comes to a boil, reduce the flame and add lemon juice slowly while stirring.

When the milk curdles and the whey separates, turn off the heat.

Strain using a muslin cloth or fine sieve, and wash the chhena under cold water to remove the lemony taste.

Squeeze out extra water and hang for 30 mins to drain completely.

2. Knead the Chhena:

Take the chhena on a plate and knead with your palm for 8–10 minutes until it becomes smooth and soft.

Make small smooth balls (they will double in size after cooking).

3. Prepare Sugar Syrup:

In a wide pan, boil 4 cups of water and 1 cup of sugar.

Once the syrup comes to a boil, add rose water or crushed cardamom for flavor.

4. Cook Rasgullas:

Gently drop the balls into the boiling syrup.

Cover with a lid and cook on medium heat for 15–18 minutes.

Rasgullas should puff up and become spongy.

5. Cool and Serve:

Let them cool in the syrup.

Chill in the fridge and serve cold!

Let me know if you want a version without refined sugar or tips for making it extra spongy!

Видео ʜᴏᴍᴇᴍᴀᴅᴇ ꜱᴀꜰᴇᴅ ᴄʜᴀᴍᴀɴ ᴄᴏᴏᴋɪɴɢ #tastyfood канала Krishna Debnath