Bengali Rasgulla

Ingredients

FOR PANEER - 16 BIG RASGULLAS OR 36 SMALL RASGULLAS

2 liter Full cream drain

1/4 container Lemon Juice or vinegar

1 teaspoon Rose water or Kewra embodiment

SUGAR SYRUP

2 containers Superfine Sugar

4 containers Water

1 teaspoon Milk (to isolate debasements from syrup)

1/4 teaspoon Rose water or Kewra embodiment

A squeeze of Saffron strands

1 teaspoon Crushed cardamom seeds

Directions ( 1 glass =255 ml)

chenna/paneer formula:

right off the bat, in a thick bottomed container include 1 liter drain.

moreover, blend at times and get to a bubble.

furthermore, include lemon squeeze and blend well.

include more lemon squeeze and blend till drain sours totally.

what's more, quickly deplete the coagulated drain into the hand handkerchief.

pour some water and clean the paneer as it has lemon squeeze in it.

besides, unite it and press off overabundance water.

hang for 30 minutes. or, on the other hand till all the water depletes off totally.

following 30 minutes, begin to work the paneer.

work paneer till it turns out smooth with no grains of drain.

moreover, make little chunks of paneer and keep aside.

sugar syrup formula:

right off the bat, in a profound vessel take 1½ measure of sugar.

moreover, include 8 glasses of water and blend well.

heat up the syrup for 10 minutes on medium fire.

from that point onward, drop the arranged paneer balls into bubbling sugar syrup.

cover and bubble for 15 minutes. the paneer balls will have multiplied in estimate.

moreover, keep aside till it cools totally and afterward refrigerate.

at last, serve rasgulla chilled or at room temperature embellished with few saffron strands.

Video to guide you better

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