Rasogolla | How to make Rasogolla

By Swati Das Patnaik  |  11th Oct 2016  |  
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  • Rasogolla, How to make Rasogolla
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

29

0

About Rasogolla Recipe

A yummy Bengali dessert!

Rasogolla is an authentic dish which is perfect to serve on all occasions. The Rasogolla is delicious and has an amazing aroma. Rasogolla by Swati Das Patnaik will help you to prepare the perfect Rasogolla in your kitchen at home. Rasogolla needs 5 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rasogolla. This makes it easy to learn how to make the delicious Rasogolla. In case you have any questions on how to make the Rasogolla you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swati Das Patnaik. Rasogolla will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Rasogolla

Ingredients to make Rasogolla

  • 1 litre milk
  • 2 tablespoon rava
  • 3 tablespoon vinegar
  • 1 cup sugar
  • cardamom 1/2 tsp
  • kesar a pinch

How to make Rasogolla

  1. Take a heavy bottomed vessel and boil milk.
  2. Once boiled, add vinegar.
  3. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice/vinegar and you will find that the milk will curdle and the whey will separate.
  4. The whey will become clear, which is an indication that the milk has curdled completely.
  5. Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth.
  6. Hang it for 15 minutes.
  7. Remove the chenna onto a wide plate.
  8. Add the suji & knead it gently for 15 mins till there is no trace of moisture and is absolutely soft on touch.
  9. Place pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.
  10. Bring it to a rolling boil.
  11. Add cardamom, kesar.
  12. Make small balls of the kneaded chhena.
  13. Slowly add the chenna balls to the boiling sugar syrup.
  14. Place lid and remove the whistle, cook for 10 minutes.

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