Rasogolla | How to make Rasogolla

By sanju priya  |  21st Feb 2017  |  
5.0 from 1 review Rate It!
  • Rasogolla, How to make Rasogolla
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

12

1





About Rasogolla Recipe

Rasogolla is a bengali sweet dish made of cottage chees balls cooked in sugar syrup.soft ans spongy when it melts in mouth its just heaven

Rasogolla is an authentic dish which is perfect to serve on all occasions. The Rasogolla is delicious and has an amazing aroma. Rasogolla by sanju priya will help you to prepare the perfect Rasogolla in your kitchen at home. Rasogolla needs 5 minutes for the preparation and 25 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 sanju priya. Rasogolla will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Rasogolla

Ingredients to make Rasogolla

  • 200 gms paneer(cottage cheese)
  • 2 cups sugar
  • 4 cups water
  • 1 tbsp all purpose flour/semolina
  • 2 tsp rose water
  • 4-5 cardamom

How to make Rasogolla

  1. First make the sugar syrup.in a deep bottom pan take 2 cups of sugar and add 4 cups of water to it and let it come to a boil.
  2. In the meantime take paneer and maida and knead it to a smooth dough. .
  3. Make marble size balls with it.you will get around 10- 12 balls with it.
  4. When the syrup starts boiling drop the balls one by one into the syrup and cover the pan.
  5. Let it cook for 10 mins
  6. After 10 mins open the lid and slowly stir the syrup.by this time the rasogollas would have doubled in size.add rose water and cardamom powder and let it cook for another 2 mins.
  7. Switch off the flame and serve the rasogollas warm.
  8. Then

My Tip:

Knead the paneer only till tour palms start getting greasy but dont over knead as then the rasogollas will become chewy . will

Reviews for Rasogolla (1)

Kanak Patela year ago

my favourite!
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