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| RASGULLA; HMMM..YUMMY | |
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| Tweet Topic Started: Jun 4 2007, 09:45 AM (372 Views) | |
| nafisa521 | Jun 4 2007, 09:45 AM Post #1 |
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Senior Member
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HELLO FRIENDS SALAAM AS U KNOW I AM FROM KOLKATA AND KOLKATA'S ONE OF THE FAMOUS SWEETS IS NONE OTHER THAN RASGULLA..... IF U WANT TO MAKE RASGULLA AT YOUR HOME U CAN DO IT BEACAUSE I AM GIVING U THE RECIPE.....MY MOTHER HAS ALSO HELPED ME TO WRITE THE RECIPE.... Ingredients: Milk 1/2 litre Refined flour (maida) 2 tsp Citric acid dissolved in water or lemon juice 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp. Sugar 1 cup Water 1 cup Rose essence or cardamom powder 2-3 drops or 1/4 tsp Method: 1. Heat milk in a pan and bring it to boil. Remove from heat. 2. Add citric acid or lemon juice. 3. Stir slowly and gently until white curd forms on the surface and separates from whey. 4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. 5. Knead chenna to make a smooth dough. Add flour and knead again. 6. Make small balls of equal size (6-7) of the dough and keep aside. 7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. 8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. 9. On cooling, add rose essence. Refrigerate and serve chilled. WHEN MY MOTHER COOKS IT IT IS JUST YUMMY WELL U CAN ALSO TRY IT.... |
| YA ALI MADAD | |
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| zack | Jun 4 2007, 11:17 AM Post #2 |
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((((*!*))))
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Thankyou Nafisa! Rasgulla is my fav sweet! surely ill ask my mom to try this
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| My Princess Rana | |
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| shabbir007 | Jun 4 2007, 02:11 PM Post #3 |
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Simple Member
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I too was dont know how to prepare them. but I love them. I used to get to eat them only once a month. these small spongy balls of cottage cheese and are very tasty. they originate from bengal. try it zack from ''Haldiram!! |
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| hsa786 | Jun 5 2007, 03:01 PM Post #4 |
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Pearl of Bohrachat
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U have done a really good job at the recipe, i thought u could never make them at home.... silly me!!
I LOVE rasgullas so much that i can live my whole life only on them!!!
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May Allah grant our Moula (t.u.s) a long and prosperous life till the day of Qayamat. Ameen And may Allah under the guidance of our Moula (t.u.s) show us all the right path to Jannat. | |
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| Ablaze | Jun 5 2007, 10:46 PM Post #5 |
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Member
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Well count me among the fans of Rasgullas as well. U have posted one of the most delicious and mysterious recipe Nafisa! Thanks for making it look so simple . I call it mysterious bcuz I did look it up one day on the internet but the procedure to make it sounded quite complicated. BTW how much amount of lemon juice does this recipe require? u havent mentioned that...and can u ask ur mom what kinda cloth is used to strain the milk?? plz I used to buy rasgullas once in every two weeks when I lived in India. After eating the rasgullas I would take the sweet sugar syrup and knead maida with it , it makes very tasty shakkar paare!! Even after the rasgullas are gone u can taste them in the lovely snacks/sakkar paare.............every evening with ur tea. My mom is going to come for a visit to USA this year and I will try this recipe with her help... Thanks so much! |
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| nafisa521 | Jun 25 2007, 06:36 PM Post #6 |
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Senior Member
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well its my pleasure... |
| YA ALI MADAD | |
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