Rasgulla Recipe in Marathi
Knead that the panner well, adding maida and also 1/2 teaspoon of sugar to generate a light, pliable dough. The further you knead, the further milder your rasgullas is likely to undoubtedly probably likely soon be. Your palms will end up fatty and also the paneer will definitely leave the surfaces of the dish.
- Milk (full cream milk)- 1 liter
- Lemon juice - two - 2 1/2 tablespoon
- Sugar - 2 cups
- Water - 4 cups
- All purpose flour/Maida - 1 teaspoon
- Cardamom powder - a pinch
- Mix a two teaspoon of maida from 3/4 cup of heated water and keep it away.
Divide the dough into equal portions and create smooth chunks, make sure there are not any cracks.
Mix sugar and cardamom powder at a cooker/big container and boil. Enable the sugar glow.
When the sugar syrup is boiling, dip the balls softly into the hot sugar syrup. Visit that they usually do not touch each other.Cook on top flames for 78 minutes with lid shut.
After that, start the lid, then add 2-3 tablespoon of this maida water and then keep cooking for another five minutes. Now add two tablespoons of plain heated water into the skillet. Adding a bit heated water every once in awhile prevents the glucose from becoming thinner.
Cook for another 3-4 minutes till the chunks have been all still cooked. Whenever you press on the rasgulla banane ki recipe, it has to go back to its unique shape, and it's an indicator it is cooked.
Let it be from the stove until it melts.