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How to make Rosogolla

How to make Rosogolla
How to make Rosogolla
How to make Rosogolla
  1. Whole milk -(1 lit)
  2. Sugar -(2 Cup)
  3. Water -(3 Cup)
  4. Lemon juice -(3 tbsp)
  5. Saffron for garnish (optional)
  1. At first, add milk in a large pan and put the pan on gas, let it boil.
  2. Once the milk boiled well the turn off the flame and let it cool for 3 min.
  3. Now add little amount of lemon juice or vinegar at a time and stir it well.
  4. Once the milk it completely curdles the, filter the curdles milk in a cotton cloth immediately.
  5. After that, rinse the milk solids well to get rid of lemon flavour.
  6. Now squeeze out the extra water (do not over squeeze otherwise the chena or cottage cheese getting hard, take care to leave a little moisture in milk solids.) and hang the cloth for 15 min.
  7. After that, take out the chena in a plate and knead it for 10 min to a smooth dough.
  8. Now make equal size of balls from the dough and keep it aside.
  9. In a wide pan add 2 cups of sugar and 6 cups of water along with crushed cardamoms, let it boil for 10 min on high flame.
  10. After that, drop balls one by one in it and cook it for 5 min o high flame.
  11. Next, Cover it and cook it for another 10 min on high flame.
  12. You can add more water if you feel the sugar syrup is getting thickened while cooking.
  13. After 10 min open the lid and cook it for another 10 min on medium flame without cover.
  14. If the rasgulla sinks in water then it means it is well cooked.
  15. Then turns off the flame and leave it for 1 hour .
  16. Serve it.
How to make Rosogolla

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Post Date: 2019-12-19 09:34:49

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