Authentic Indian Recipes from India
Your Ad Here
Choose Category
Search recipe by name,author
Search recipe
Search Ingredients and Instructions filter by category.
Search recipe Main Ingredients Instructions

Welcome to Punjabi-Recipes. we have Health recipes, vegeterian recipes, non vegeterian recipes from India and overseas. Learn the punjabi way of cooking, useful tips and techniques, discussion forums. We keep on adding new recipes frequently , so bookmark this page so that you can visit us again to see the latest recipes and to see which recipes are getting more popular.


  Recipe Home Dessert  Recipe Detail
Recipe Name List A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Recipe Detail
Save/Add Rasgulla or Rasgulla or Rosgulla recipe to your favorite Save   Discuss Rasgulla or Rasgulla or Rosgulla recipe Discuss   Print Rasgulla or Rasgulla or Rosgulla recipe Print   Email Rasgulla or Rasgulla or Rosgulla recipe to friend Email
  Name: Rasgulla or Rasgulla or Rosgulla Popular
  Category: Dessert
  Author: HS
  Date: 2/21/2006 2:28:00 AM
  Hits: 7030
Ingredients:
1. Maida (White refined flour) 2 Teaspoons
2. Sugar 1 cup
3. Water 1/2 litre
4. Citric Acid 1/4 tsp. of Citric Acid (dissolved in 1/2 cup of water)
5. If Citric Acid is not available then use 3 tbsp. of Lemon Juice
6. Kewra Water or Rose Water
7. 1/4 tsp. of Cardamom Powder (Ilaichi Powder)
8. Milk 3/4 litre ( To make the Chaina)
Instructions:
1. Heat the milk in a sauce pan and bring it to boil.
2. Keep aside and add acid or lemon juice
3. Gently stir the mixture continuously until white Chenna or Curd like substance forms on the surface and separates from whey.
4. Take the Chenna out using a strainer ( you can discard the liquid)
5. Put the Chenna in a muslin cloth to strain out any remaining water.
6. Take this Chenna after an hour or so and mix the Maida in it and knead it.
7. Once the dough is smooth make small balls about 1 inch diameter.
8. Now make Chasni ( Sugar Srup) by mixing the sugar and water in a sauce pan and boiling it.
9. Add these balls to the sugar syrup.
10. We will now heat this sugar syrup and bring it to boil.
11. Cook for another 5 minutes on low heat with the lid partially covered.
12. You would notice that the balls have swollen up.
13. Le these balls cool down and put them in the fridge along with the sugar syrup , once they have cooled down.
14. Sprinkle in some rose water or kewra water.
Email Rasgulla or Rasgulla or Rosgulla recipe to friend Email this Recipe to your friend now
Some other Recipes and Links you may be interested in:

Please Rate This Recipe:  
Featured Recipe
Peach & raspberry cream trifles
Category: International
Hits: 803
Rating: rating: (2) (2)

15 Most Popular Top recipes RSS/XML feed

15 New Recipes Newest recipes RSS/XML feed

Receive alerts when a new recipe is added ,enter your email address:
There are: (3) comments
Author: HS

Date:  4/10/2007
Comment:
Use 750 ml of the milk to make the Chaina.
It is better to use the Chaina made from the fresh milk as it is very soft.

The commercial Paneer is hard and the Rasgulla will be lumpy and hard.
Author: jyothi

Date:  4/7/2007
Comment:
you did not mention how much milk we can use.cant we use ready made paneer available in market.what is the proportion of paneer and maida and sugar.
Author: jyothi

Date:  4/7/2007
Comment:
you did not mention how much milk we can use.cant we use ready made paneer available in market.what is the proportion of paneer and maida and sugar.
Write a Comment for Rasgulla or Rasgulla or Rosgulla recipe

All fields are required!
Your Name:
Email:  
Comments:

Only 200 char allowed
Char count

Security Code: 65190
Enter Code: Please enter the security code.

return to topReturn to top
Choose Category

Vedic Books - Find Yourself