Bengali Rasgulla | How to make Bengali Rasgulla
- Prep Time
- Cook Time
About Bengali Rasgulla Recipe
These homemade Rasgulla's are so soft and easy to make, that you will want to make them again and again and again. My son is a big fan of these home made Rasgulla's. Ever since I learnt making them at home 2 years ago, we haven't bought them from market since.
Bengali Rasgulla is a popular aromatic and delicious dish. You can try making this amazing Bengali Rasgulla in your kitchen. This recipe requires 60 minutes for preparation and 15 minutes to cook. The Bengali Rasgulla by Nasima Singh has detailed steps with pictures so you can easily learn how to cook Bengali Rasgulla at home without any difficulty. Bengali Rasgulla is enjoyed by everyone and can be served on special occasions. The flavours of the Bengali Rasgulla would satiate your taste buds. You must try making Bengali Rasgulla this weekend. Share your Bengali Rasgulla cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nasima Singh for inputs. In case you have any queries for Bengali Rasgulla you can comment on the recipe page to connect with the Nasima Singh. You can also rate the Bengali Rasgulla and give feedback.
Ingredients to make Bengali Rasgulla
- For Making Chenna:
- 1 Ltr - Cow Milk (I used Mahananda)
- 2 tbsp - White diluted with equal quantity of water or 3-4 tbsp of sour curd or 14th cup of whey soured overnight
- For Syrup and shaping Chenna into Balls
- 1 12 Level cup of
- 5 Cups of
- 12 tsp of powdered
- 14th tsp Baking Powder
- 1 tsp of
- 15-17 No's Nakuldana
How to make Bengali Rasgulla
My Tip:When you use, Curd, whey or Vinegar to curdle the milk, there is no need to wash the Chenna as these agents don't leave any sour taste in the Chenna. Also, if you don't wash Chenna, the round shape of the rasgullas remain intact and they don't go flat.