Kesar Rasgulla. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Place Your Order Now And Get Free Home Delivery Another variant of rasgulla - rajbhog - is equally popular in the state and is no less when it comes to taste.
Great recipe for Kesar Rasgulla. #Rc. To make kesar rasgulla just add kesar into the sugar syrup when you add cardamom powder. If you want a dark orange color then you can add orange food color. You can cook Kesar Rasgulla using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Kesar Rasgulla
- It's of for the rasgullas.
- Prepare 1 Iitre of milk (boil, cool, refrigerate & remove cream).
- You need 1-2 tbsp of lemon juice.
- You need 1 cup of Sugar.
- You need of for the light sugar syrup.
- Prepare 5 cups of Water.
- You need 1/2 tsp of fine cardamom (elaichi) powder.
- You need 1 Iitre of for the saffron(kesar) milk: milk.
- It's 2 tbsp of sugar.
- Prepare 1 tbsp of condensed milk.
- You need pinch of of yellow colour.
- You need 4-5 of saffron strands soaked in 2 tsp milk chopped dry fruits.
- You need of pistachio slivers for garnish.
Kesar Rasgulla is a saffron flavored traditional sweet dish that is famous in the Indian Subcontinent. And Rasgulla is a sweet dumpling made from cottage cheese, paneer or chenna. The balls are rolled and then allowed o cook in a sugar syrup. Rasgulla is the syrup based dessert of Indian subcontinent, it is made from dumpling of chena (cream cheese).
Kesar Rasgulla step by step
- Bring the milk to boil. turn offthe heat and add the lemonjuice gradually, till milk curdles. add 10-15 ice cubes & leave mixture to rest for 5 minutes. strain the paneer in a colander (already lined with muslin cloth) & rinse the paneer under running water to remove lemon sourness..
- Squeeze out water. Knot the muslin cloth and hang it to get rid for any excess whey/liquid. remove the paneer from cloth & mash it out to a smooth dough with the heels ofur palms. mash it until it shells out ghee / oily texture. make a dough neithertoo hard nor too soft. make lemon size smooth balls (there should be no cracks).
- For sugar syrup: in a big vessel bring water to boil & add the sugar & elaichi powder. Transfer balls into the boiling syrup, cover with lid and let cook till puffed up (about 20 minutes). boil in 2 batches..
- Rasgullas need space to puffup so do not crowd the syrup by adding too many ofthem. to check whether it's done remove 1 rasgulla from the syrup & put it in a glass ofdrinking water. if it's done will setlle down & lfit floats, boil for a couple of minutes & check again ifthe sugar syrup is getting thicker add water & little bit of more sugar.(keep the syrup light) transfer the rasgullas in a bowl of plain drinking water & let them rest in the waterforfew minutes.
- After few minutes remove the rasgullas from water & squeeze out the extra water.transfer them again in sugar syrup again fora while. while they rsoaking the sugar prepare the saffron milk..
- Heat the milk in a heavy bottom vessel & keep on stirring to avoid burning. add the sugar, yellow colour, condensed milk, dry fruits & saffron mixture. continue to boil the milk on low heat forfew minutes. turn offthe heat & cool the mixture. remove the rasgullas from sugar syrup & drop them in the saffron milk mixture..
- Garnish with pistachio slivers & Serve Chilled !!!!.
These days there are several variation of rasgulla's available in the market, I have tired adding a twist to this recipe by filling it with mukund dana (Sugar crystals) to make it more delicious and juicy along with this I have. Highlights Rajbhog is kesar rasgulla that is very popular in Bengal. You can also make rajbhog easily in few east steps. Here's an easy recipe to make it […] finally, rajbhog / kesar rasgulla is usually prepared to double the size of rasgulla. Rajbhog Recipe - Kesar Rasgulla [Recipe] Rajbhog is a popular and traditional Bengali Sweet.
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