Rasgulla is considered as the king of Bengali sweets. Jaggery rasgulla is very famous variety of them. This rasgulla is prepared in jaggery syrup instead of sugar syrup. Jaggery or Gur here is also special. It is Nolen Gur ( Date Palm jaggery). This jaggery is very popular in Bengal specially winter seasons.
Here in this recipe we are preparing rasogollas which is prepared with Jaggery. It is very easy taste is similar to sugar rasgullas. Let's check the necessary Ingredients and step by step method of preparation
Video Description Of Jaggery Rasgulla Recipe:
Necessary Ingredients To Prepare Jaggery Rasgulla Recipe:
Milk full fat 1 liter,
Water 1 liter,
Jaggery powder 230 gram( I have used powdered jaggery),
Saffron pinch of,
Lemon juice 1/4 cup,
Milk powder 1 tbsp.
Step By Step Method Of Preparation Of Jaggery Rasgulla Recipe:
Step One: Boil 1 liter of milk. Keep saute with a spatula so that it doesn't stick to the pan.
Step Two: Let the milk comes to a boil completely.
Step Three: As milk comes to a boil completely simmer the flame and stir it with the spatula so that it doesn't come out.
Step Four: Now add lemon juice to it and keep stirring. All the paneer (chenna) has to be separated from the water in the milk. It can be seen when water of the milk get clear and water becomes slightly greenish in color.
Step Five: Now take a muslin cloth into a bowl and strain the milk so that paneer can get separate from the water.
Step Six: Now wash this paneer by adding some cold water so that flavor and sourness of lemon goes away.
Step Seven: Now squeeze the extra water from the paneer by holding the muslin cloth with paneer tight with your hand.
Step Eight: Now take the paneer out into a plate and knead it nicely with your palm for 2 minutes.(If the milk is fresh cow's milk 2 minutes kneading is sufficient other milks from the market takes time like 5 to 10 minutes of kneading)
Step Nine: After 2 minutes add milk powder 1 tbsp to it and mix it nicely with the paneer. Knead it again for a minute.
Step Ten: Now make some equal sized portions of this paneer. Give it a round shape for rasgulla.
Step Eleven: In a pan boil 1 1/2 liters of water. Give it a nice boil.
Step Twelve: As it comes to a boil add some saffron to it for flavor.
Step Thirteen: Now add Jaggery powder to it and mix once. Let it melt in water. Flame should be high.
Step Fourteen: As jaggery melts add paneer balls to it and close the lid. Cook for 10 minutes in high flame.
Step Fifteen: After 10 minutes rasgullas will puffed up and will become double in size. Now switch off the flame. Rest it for 5 to 6 hours so that our rasgullas soaked up jaggery syrup completely and it becomes spongy.
Serve it as dessert to your guest.
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