Jaggery Rusgulla Recipe

Yummy…. Smile

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Jaggery  (Gudh) – 1/2 cup (as per your taste)
  4. Cardamom powder – 2 pinch

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from paneer.
  • Add 2.5 cup of water into the pan, let it boil.
  • Once water is boiled add cardamom powder, jaggery and cook for 2-3 minutes.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Now put all the paneer balls in boiling chashni and close the lid, Cook for 15-20 minutes on high heat. 
  • Turn off the stove and let it cool down completely. Once the cools down open the lid.
  • Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.
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