Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, rasgulla pakoda. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Rasgulla Pakoda is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Rasgulla Pakoda is something which I have loved my entire life.
Rasgulla recipe, with all the ingredients in your pantry. With Step by Step pictures and instructions for easy understanding! Rasgulla is a milk sweet from Bengal, with just milk as main ingredient.
To begin with this recipe, we have to first prepare a few components. You can have rasgulla pakoda using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rasgulla Pakoda:
- Take milk
- Get lemon juice
- Take sugar
- Take water
- Make ready broken cardamom
- Make ready chickpea flour (besan)
- Get red chilli powder
- Get baking soda
- Make ready ginger garlic paste
- Make ready cumin-coriander seeds powder
- Make ready lemon juice
- Prepare Salt
- Take Water as per requirement
- Take Oil for deep frying
Rasgulla is made from "chena" which is obtained by curdling the milk. The chena is mashed, made smooth and then cooked in boiling sugar syrup. The main problem with making rasgullas at home is. Rasgulla tops the list with its humble cute looks and is probably the most sort after during diwali time To check the whether they have cooked, drop a rasgulla in a bowl filled with water.
Steps to make Rasgulla Pakoda:
- Boil 1 liter milk in a big pan, stirring occasionally. Once it starts boiling, add 3 tbsp lemon juice and mix well. Once it starts curdling put off the flame and mix well.
- Let it cool & then transfer it to a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water. Hang this till the water drains completely.
- One the water drains, knead it. Divide the dough into equal portions, roll each portion into soft balls.
- Take 1 cup sugar, 6-7 cups water,2 broken cardamom in a thick bottom pan and keep it on high flame. Once the water boils and the sugar dissolves completely, add the rasgullas. Cover and cook. Once the rasgullas double in size, remove and allow them to cool.
- Mix 1 bowl chickpea flour (besan), 1 tbsp red chilli powder, 1 tsp baking soda, salt as per taste, water as per acquirement, 1 tbsp ginger garlic paste, 1 tsp cumin-coriander seeds powder, 1 tbsp lemon juice to form a thick batter.
- Dip the rasgullas in the batter and deep fry in hot oil. Serve hot with favorite sauce or chutney.
Rasgulla is a popular Bengali sweet which is my all time favorite but only after rasmalai. I have tried it quite a few times and have already a rasgulla recipe here but still wanted to post this recipe as it. Stock Photo of Rasgulla or sponge Ras Gulla, It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up. It makes perfectly soft and spongy with melt-in-your-mouth kind rasgulla.
So that is going to wrap it up for this special food rasgulla pakoda recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
