Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, jaggery rasugulla. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Normally Jaggery Rosgulla makes in the harvest time of sugar cane. It is a very easy recipe to make. Jaggery Rasgulla/Gud Rasgulla/Gur Rasgulla/Bengali Rasgulla Recipe/Sugar Free Sweet.
Jaggery rasugulla is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Jaggery rasugulla is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook jaggery rasugulla using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Jaggery rasugulla:
- Make ready 1 litre full fat milk or whole milk
- Prepare 3 tbsp vinegar or lime juice add more or less
- Get 1 tsp cornstarch or maida
- Take 1 cup date palm jaggery grated
- Prepare 1/2 cup sugar
- Take 4 cup water
- Prepare 1 tsp cardamom powder
Wow, I can't imagine it's Diwali this week. Last week was one hell of a. A syrupy dessert where syrup is typically made with sugar but I choose to use jaggery and the balls are made with homemade cottage cheese. Original Indian Recipes by home makers, mothers, grandmothers & Indian food lovers.
Steps to make Jaggery rasugulla:
- MAKING CHENNA FOR RASUGULLA - Heat the milk in a pan and bring it to boil. - Once milk starts to boil, reduce the flame and add 1 tsp vinegar at a time and stir. Repeat the process until you see the milk curdles and whey separates. - Strain it with cheesecloth or muslin cloth and rinse under running water to get rid of any sourness from the vinegar or lime juice. - Now squeeze gently to drain out extra water and put it under a heavy object for 5-10 minutes. The chhena should not be too dry.
- MAKING THE CHENNA BALLS - Knead the chenna with cornstarch by mashing with your hand until you get a smooth dough or your hands become slightly greasy. It will take around 8-10 minutes to get a smooth dough. - Divide the dough into equal portions and make small, round balls. Just make sure they are crack free or else they will break while cooking
- MAKING THE SYRUP - In a wide bottomed pan or pot heat water followed by sugar, jaggery, and cardamom powder. Bring them together to boil until jaggery melts. The syrup must be of a runny consistency. No need of making one string or two string.
- Add the chenna balls slowly one by one to the bubbling syrup. Cover and let it cook for 8 minutes over high flame. - Then Remove the lid and you can see the balls are increased in size. Now slowly turn each of them around once and again cook them over a high flame for 3 minutes. - Once done reduce the flame to low to medium. Cover and cook for 15 minutes more. Check in between and slowly turn them around twice. - Remove from flame and transfer to a bowl with the syruP
The pearly white, mouthwatering Rasgulla has finally found its place after Geographical Indication (GI) tag authorities in Chennai ruled that the iconic sugar-boiled sweet has. Jaggery is a traditional non-centrifuged cane sugar consumed in Asia. Hai raks. your rasugullas are superb. i got this idea to prepare when the milk got curdled. when i took out the rasagullas from pressure cooker after Sweet idiyappam recipe (With coconut and Jaggery). There are rasgullas made of jaggery which are available in Bengal, as well as Orissa during festivities. Rasgulla has become a very popular dessert in India.
So that is going to wrap it up for this exceptional food jaggery rasugulla recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
