Recipe of Any-night-of-the-week Rasgulla without sugar Cooking Basics for Beginners

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, rasgulla without sugar. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rasgulla without sugar is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Rasgulla without sugar is something that I’ve loved my entire life.

The famous Bengali sweet also one of the most popular sweet of India Rasgula (or Rosogolla) need no intro. Here I am making it in a different way rather. Hello guys, Today the recipe which I'm going to share with you is honestly very close to my heart and I'm sure you are going to love it too! Add sugar to a wide pot.

To get started with this recipe, we must prepare a few components. You can cook rasgulla without sugar using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Rasgulla without sugar:

1. Make ready 500 ml full fat cow milk
2. Get 3-4 tablespoon curd
3. Get 1/2 cup misri powder/ crushed
4. Take 1 1/2 cup water
5. Make ready pinch safforn strings
6. Make ready 1 cardamom pods (otional)

This is a delicacy from state of Bengal, these are very light and delicious. Rasgullas are white Indian cottage cheese paneer balls soaked in sugar syrup. That means the grainy texture in thickened milk without thickening it actually. Dip your rasgullas in this warm syrup and make sure to add lemon juice in your sugar syrup this will help with stopping sugar from crystalizing and making your rasgullas hard.

Steps to make Rasgulla without sugar:

1. Heat milk until comes to a boil then simmer and add curd into this. Mix till the whole milk is curdled. Switch off flame.
2. Take out the chhena in a muslin clothe, squeeze little bit and keep it hanged for at least 30 mins.
3. Then in a heavy bottom pan add misri and water in 2 : 5 ratio (or measurement is mentioned above) and until the misri is dissolved and water comes to boil knead the chhena for 5 mins to make it smooth.
4. Now make chhena balls without any crack forming on the outer side. Pro tip- add small piece of misri inside the chhena balls.
5. Now add the chhena balls in boiling syrup one by one, cover and let it cook for 20-25 mins on high flame. Then simmer for 5 mins and then open the lid. Tip- if water is reduced add hot water and keep it boiling.
6. Now switch off the flame and keep the boiled rasgulla like this for 6-7 hours this step sets the texture of the boiled rasgullas. Then it's ready to serve.

That means the grainy texture in thickened milk without thickening it actually. Dip your rasgullas in this warm syrup and make sure to add lemon juice in your sugar syrup this will help with stopping sugar from crystalizing and making your rasgullas hard. Rasgulla Mithai, Bengali Style Rasgulla. by Tarla Dalal. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup. Rasgulla is a sweet Indian dessert recipe that involves cheese in sugar syrup. Rasgulla is basically soft, spongy balls of cottage cheese that are soaked in chilled sugar syrup.

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