Rasgulla or Rasagula is originated in Begal. Its easy to make and addictive in taste. It served as a dessert
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First of all, We have to make Paneer. Boil the Milk in a pan
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When it start to boiling, add lemon juice and stir well.
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You can see the milk began to curdle
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When it curdle completely switch off the flame
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Strain it with a cloth and squeeze out excess water maximum
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Keep the panner under something with enough weight, so that the the water content drain completely
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Next we will kneed the paneer to a dough
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In some areas people add some maida/ all purpose flour with it . Her we don’t add it
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Ok kneed it to a lumps free dough
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Make small balls. Don’t worry. it will be double in size at end
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Next we will make Sugar syrup. In a pan add Sugar, and 3 cup water, and Cardamom powder , lets stir till sugar dissolve completely and start to boil
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Add Rose water if you prefer
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Add paneer balls to the syrup and let’s cook for 10-12 minutes
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Just stir the syrup without touching the balls
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Remove from stove and keep it closed . The size of will be double and will sank in syrup
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Lets wait till it cool off
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Serve it with garnishing with Saffron
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Amelia
Food and Lifestyle Blogger
Hi, I'm Amelia, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.
