Sugar syrup for rasgulla

Carefully drop the rasgulla into the pan and immediately place a lid. Add some threads of saffron elaichi powder and kewra essence.

Rasgulla is a milk based sweet made by curdling milk draining the whey and kneading the milk solids to make balls.

Sugar syrup for rasgulla. To make the Sugar Syrup add water sugar and cardamon pods to a deep very wide pan over medium-high heat. Once the water starts boiling remove the cardamon pods and add the rose water. Carefully drop the rasgulla into the pan and immediately place a lid.

Cook for ten minutes then turn off the heat. The rasgulla should have doubled in size. Check if the rasgulla have cooked by dropping a ball into a bowl of cold water.

You can tell the rasgulla. Making sugar syrup for rasgulla In a large pan take 2 cups sugar and 4 cups water. You have to use a large pot or pan so that there is enough space for the rasgulla to cook and increase in size.

Rasgullas are cooked in boiling sugar syrup. Add the rasgulla balls to the boiling sugar syrup and keep the liquid boiling fairly good amount of bubbling through out the entire cooking time. Size of the Pan.

Use a wide pan to cook rasgullas. How to prepare sugar syrup for rasgulla. I made sugar syrup separately by adding 1 ½ cup of sugar to 4 cups of water.

Add some threads of saffron elaichi powder and kewra essence. Bring to boil and simmer it for 5 minutes and sugar syrup is ready. There is no need of strings in this sugar syrup.

Lets prepare rasgulla step by step. Preparing the Sugar Syrup. To prepare pure white Rasgulla try to use refined sugar.

Organic sugar or un-sulfured sugar is appropriate for preparing this recipe. But if you are allergic to Sulfur then follow these steps. Cleaning the Sugar Syrup.

Boil as sugar and water in a wide mouth pan and wait till the sugar melts. When the sugar melts completely add some milk in it. Approximately a tablespoon of milk or so.

And let the syrup boil. Meanwhile heat the sugar syrup again till it reaches a boiling point. Make sure you make small balls as they will swell up once they absorb the syrup.

Add the rasgullas one by one in the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame. To make sugar syrup add water and sugar to a wide pan.

Add cardamom pods to it. Heat the pan and stir to dissolve the sugar. Bring it to a boil.

Also make sure to use a wide pan which will be enough to hold the rasgullas. Add the rasgullas one by one to the pan and cover it with a lid immediately. Let the rasgullas cook in sugar syrup for approximately 15 minutes.

In between give a little stir so that the rasgullas dont stick to. Bring this sugar syrup to rolling boil over high heat. Now add in the rasgulla balls in the boiling sugar syrup.

Cover with a lid and cook the rasgullas in sugar syrup for 16-18 minutes on high heat. Rasgullas will double in size. To prepare a perfect Rasgulla sugar syrup should be light in density but should be enough sweet.

As we know Rasgullas are spongy soft juicy and at the same time they are perfectly balanced on sweetness. To prepare the Sugar syrup I have used 12 ratio of Sugar and Water ie. For 2 cups of Water I would proportionate it by 1 cup of Sugar.

This is the standard measurement for preparing. Making Sugar Syrup for Rasgulla 6. Take a large saucepan and add about 2 cups of sugar and about 1 liter of water about 4 cups of water.

Although I used white sugar you can use brown sugar if you like. Now for making sugar syrup for Bengali rasgulla pour sugar in the deep bottom pan. Also pour 3 times water than the sugar and dissolve the sugar completely in a medium to high flame.

When sugar syrup starts boiling add 3 to 4 green cardamom pods. When sugar syrup becomes rolling boil. Gently add the balls to the sugar syrup.

Cover the pressure cooker add the cooker weight and wait for the first whistle. Once the first whistle blows wait another 8 to 10 minutes and then turn off. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them.

This is the traditional Bengali sweet made from chenna and sugar. Chenna is made by curdling the milk and then tiny balls are made from it. These chenna balls are cooked into the sugar syrup until juicy soft and spongy.

These juicy balls are so addictive and super delicious and made during the festive season. Rasgulla is a milk based sweet made by curdling milk draining the whey and kneading the milk solids to make balls. These balls are cooked in hot sugar syrup until light spongy.

What should be the texture of a good rasgulla. A good rasgulla should be spongy light juicy and must shrink back to shape when squeezed. It should not be rubbery or chewy.

Sugar syrup for rasgulla should be thin without any threads and clean. We need to make a perfect sugar syrup for spongy white rasgulla recipe. Generally sugar comes with some impurities and we need to clean them from the sugar.

If you are using good quality organic sugar then it is not required. To clean sugar mix them with 12 litre water and 4 tablespoon milk. And heat in low flame gas for.

Once excess water is removed rasgullas will become spongy and ready to absorb the syrup. Sugar syrup should not be too thick. If sugar syrup is thick in consistency than it will not absorb the sugar syrup.

This recipe covers two types of rasgulla making the regular rasgulla recipe and Angoori rasgullas. Rasgulla is a popular Bengali Milk sweet which is predominantly consumed over the Asian countries. It is prepared from Chenna Cottage Cheese and cooked in sugar syrup.

The name Rasgulla is from the Bengali Word Rosogolla or Roshogolla where Ras means juice and gulla means ball. Rasgulla tastes best when served chilled. Let the sugar and water come to a boil drop the rasgulla into it and then lower the heat to medium cover and cook for 10 minutes.

After 10 minutes remove the cover flip the rasgullas cover and let them cook for another 15 minutes on medium flame. But remember to boil the sugar syrup.