RASAGULLA a mouth watering bengali sweet which I likes very much. Now I wanted to share the preparation of this indian sweet to followers of my blog.
Ingredients:
Milk : 1 Litre
Sugar : 2 Kgs
Badam : 2 Nuts (flakes)
Elachi : 2 Nos
Lemon Juice (Tea Spoon)
2) Add ½ spoon lemon juice while boiling the milk and stir slowly with big spoon.
3) Stir Milk until turns as Chana (Cheese).
4) Drain the water completely and separate chana in a white soft wet cloth.
5) Mix the chana finely and make small balls.
6) Take a pressure cooker (pan) and pour 2 litres of water and keep the chana balls in that water (balls should immerse completely)and close the lid and let it boil under medium flame.
7) Wait for 2 whistles and swith off the flame.
8) Wait until pressure comes out completely (approx. 10 mins).
9) Take a pan and pour 2 liters of water and add 2 kgs sugar and keep in medium flame and stir slowly until sugar dissolves completely.
10) Put Elachi seed powder and shell into the syrup.
11) Take out the chana balls from Pressure cooker and let it drain completely.
12) Keep the chana balls into the syrup and keep them in a good bowl and put badam rashes keep the lid closed.
13) keep it refrigerated for 1 hour in -15 degrees.
Now mouth watering RASAGULLAS are ready to eat, keep serve in good glass bowl.
Ingredients:
Milk : 1 Litre
Sugar : 2 Kgs
Badam : 2 Nuts (flakes)
Elachi : 2 Nos
Lemon Juice (Tea Spoon)
Steps to prepare RASAGULLA:
1) Boil Milk for 15 mins in medium flame.2) Add ½ spoon lemon juice while boiling the milk and stir slowly with big spoon.
3) Stir Milk until turns as Chana (Cheese).
4) Drain the water completely and separate chana in a white soft wet cloth.
5) Mix the chana finely and make small balls.
6) Take a pressure cooker (pan) and pour 2 litres of water and keep the chana balls in that water (balls should immerse completely)and close the lid and let it boil under medium flame.
7) Wait for 2 whistles and swith off the flame.
8) Wait until pressure comes out completely (approx. 10 mins).
9) Take a pan and pour 2 liters of water and add 2 kgs sugar and keep in medium flame and stir slowly until sugar dissolves completely.
10) Put Elachi seed powder and shell into the syrup.
11) Take out the chana balls from Pressure cooker and let it drain completely.
12) Keep the chana balls into the syrup and keep them in a good bowl and put badam rashes keep the lid closed.
13) keep it refrigerated for 1 hour in -15 degrees.
Now mouth watering RASAGULLAS are ready to eat, keep serve in good glass bowl.
