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Bengali Rasgulla - Sponge Rasgulla Recipe How to Make Perfect SPONGE RASGULLA SWEET Recipe Rasgulla or Rosogulla is one of the most famous desserts from Eastern India, and a signature of Kolkata.
Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG) cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could be offered at numerous public occasions also. I am certain you will see lots of people who just like the Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG) dishes which you make.
Alright, don’t linger, let’s course of action this kolkata sponge rasgulla (speciality: komola bhog) menu with 8 materials which are undoubtedly easy to receive, and we have to process them at the very least through 14 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements of Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG):
- Provide 1 L of Full Fat/Cream Milk
- Prepare 1 Cup Sugar
- Give 1.5 tbsps - AP Flour (Maida)
- Need 3-4 - Green Cardamoms
- Prepare 1.5-2 tbsps - White Vinegar/Lime Juice (mixed with 1 tbsp of water)
- Make ready 5 Cups - Water
- Need as required Orange essence
- Make ready 1/8 tsp Edible Orange Color (can use kesar/saffron strands as well instead of the colour- if you choose to do so)
K C Das sponge Rossogolla is not prepared outside of Kolkata. Find sponge rasgulla stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Here you will find spongy rasgulla recipe step by step.
Kolkata Sponge Rasgulla (Speciality: KOMOLA BHOG) step by step:
- For the Soft & Spongy Rasgullas: Take a pan & pour in the aforementioned milk
- Stirring continuously, boil the milk & after one boil turn off the flame & let it cool down for a minute & then, add in the diluted lime juice with water while stirring & mixing the same, gently…keep it aside for about a minute again
- This will help curdling the milk well enough resulting into a soft paneer (chhena), that we actually require to make our super soft and spongy Rasgullas
- Take a deep bowl, strainer & cheese cloth to separate the chhena & it's whey water (which can very well be used to make flour dough for our normal chapatis or phulkas, or in gravy, etc.)
- Wash the chhena well- at least 2/3 times to get rid of the lemon smells of at all any & then, gently tuck & tie all the four corners of the cheese cloth and pressing sufficiently well but not with too much pressures put in it to squeeze out the excess water as much is possible
- Place it on a clean plate like that way or hang it up to a height for about half an hour’s time for the rest of the remaining water to be drained out naturally & organically without much physical pressure put into the same
- Take it out of the cheese cloth and transfer onto a clean flat plate or on your clean & hygienic kitchen counter top to knead it well, with the help of your palms by marring & mashing it well enough, unto a super soft crack-free smooth dough is gotten by adding in the measured Maida portions in it
- For the sugar syrup or chasni: Take a wide mouthed deep & big pan/vessel- add into it the aforementioned sugar & water & allow it to dissolve & well blended by putting it onto a medium-low flame by putting it's lid on it (you can add into it for it's flavour- the orange essence & 2/3 split green cardamoms, also add in the edible orange colour- since this is known as the Komola Bhog Rosogollas)
- Now, getting back to shape the Rosogolla from the already prepared smooth and soft dough- Take a small portion from the dough to give it a round shape (remember it’ll be more than double the size of balls you’the prepare from the dough)
- Add in the dough balls into the starkly boiling sugar syrup by keeping the heat absolutely on it's high flame & drop in the balls one by one
- Now, boil the same for 2 mins on high flame without the lid/cover, for about 2 mins time & after that, put on the lid & allow it to boil for about 8 mins but after 5 mins. Need to check the same & softly with the back of the spoon flip onto it's other side & again cover it's lid and allow it to boil for the next 3 mins on the high flame
- Checkout after 8 mins of boiling on high flame & with it's cover on…add into it about 1/4-1/2 Cup boiling hot water if the sugar syrup reduces in it's quantity
- Now, without it's cover any further- boil for another 8 mins time more, in between gently flipping it's sides & adding in the hot water- if it's reduced, in the entire process of it's boiling/cooking process
- Turn off the flame & let it cool down completely for about 2 hrs time, min. Serve it, when it’s completely cooled down and if you wanna have it simply chilled- then, refrigerate the same for about 2/3 hours time before relishing it absolutely CHILLED
It is full proof recipe to make delicious melt in mouth rasgulla. Spongy Rasgulla recipe are ready to serve now or refrigerate them and serve later. Bengali rasgullas are made from fresh chena with mixing ararot. They can also be made without mixing ararot. Rasgullas made without mixing ararot are spongier.
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