– Welcome to Ajmer Rasoi where we bring you the most delicious and authentic recipes from around the world.
– Today, we are going to learn how to make the perfect sponge rasgulla, a popular Indian sweet.
– With our step-by-step guide, you will be able to whip up this delectable dessert in no time.
– So let’s get started and indulge in the sweetness of homemade rasgullas.
Ingredients:
– 1 litre full cream milk
– 1 lemon
– 1 cup sugar
– 4 cups water
– 1 tsp rose water
– 1/2 tsp cardamom powder
– Saffron strands (optional)
– Chopped pistachios for garnish
Recipe:
1. Begin by boiling the milk in a large pot and squeezing in the juice of a lemon to curdle the milk.
2. Once the milk has completely curdled, strain the chenna using a muslin cloth and let it hang for 30 minutes to remove excess water.
3. Transfer the chenna to a plate and knead it until it becomes smooth and soft.
4. Divide the chenna into small equal-sized balls and set aside. In another pot, combine the sugar and water to make a syrup.
5. Bring the syrup to a boil and gently drop in the chenna balls. Cover the pot and let the rasgullas cook for 15 minutes.
6. After 15 minutes, remove the lid and add rose water, cardamom powder, and saffron strands to the syrup. Let it simmer for another 5 minutes.
7. Turn off the heat and let the rasgullas cool in the syrup. Once cooled, refrigerate for a few hours before serving.
8. Garnish with chopped pistachios and serve the sponge rasgullas chilled.
Conclusion:
– Now that you have our secret rasgulla recipe, you can impress your family and friends with this delightful Indian dessert.
– Make sure to follow our easy steps and enjoy the melt-in-your-mouth goodness of homemade rasgullas.
– Stay tuned for more mouthwatering recipes from Ajmer Rasoi.