Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, white rasgulle. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

White rasgulle is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. White rasgulle is something which I’ve loved my whole life. They’re nice and they look fantastic.

Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home. Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. These rasgullas are the originated from Odissa region but now days we call them from kolkatta or bangal.

To begin with this particular recipe, we have to first prepare a few components. You can have white rasgulle using 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make White rasgulle:

1. Get 2 liter Full Cream Milk (cow milk is preferable)
2. Get 2 tablespoons Lemon Juice,or vinegar
3. Make ready 3 cups Sugar (little less or more, as per your taste)
4. Prepare 8 cups Water
5. Make ready 2-3 Green Cardamom Pods, optional

It is made using milk and is very spongy / Sponge in nature. It is very popular by its name bengali rasgulla or sometimes pronounced Rossogolla or. In this rasgulla recipe, i have shared many tips and suggestions with stepwise photos, so that you can easily make soft spongy rasgullas at home. Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup.

Instructions to make White rasgulle:

1. Bring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
2. When milk comes to rolling boil, add water-lemon juice or vinegar mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (cotton clothes) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 3-4 glasses of plain water over it to remove sourness (lemony taste).
3. Drain water and tie chhena in a cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 40 minutes.
4. Untie the cotton cloth and transfer chhena to a plate.U can Crumble it in mixi or with hand. It should be crumbly and little moist.
5. Knead it using hand until it all comes together like dough and it starts to release some fat.
6. Make 18-20 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.
7. Heat 4 cups sugar with 8-cups water and cardamom pods in a large broad vessel like pressure cooker or kadai over medium flame and make sugar syrup.
8. When it comes to rolling boil, gently drop prepared balls in it.After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.Now turn off the flame.
9. Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.

This recipe is made using a pressure cooker. Where is the origin of the famous sweet "Rasgulla"? What is the special vegetarian dish of Bengal? What is the best brand for rasgullas? Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked Rasgullas should be little spongy.

So that is going to wrap it up for this special food white rasgulle recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!