Difference between revisions of "Rosogulla"
RealRecipes (talk | contribs) m (Text replace - "Category:recipes\|(.*)" to "") |
|||
| (6 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[Asian Cuisine|South Asian cuisines]] | [[Cuisine of India|Indian Cuisine]] | |
{{recipesummary|Bengali recipes|6|45 minutes|4 | {{recipesummary|Bengali recipes|6|45 minutes|4 | ||
|[[Image:Rasagulla.jpg|200px]]}} | |[[Image:Rasagulla.jpg|200px]]}} | ||
| Line 8: | Line 8: | ||
== Ingredients == | == Ingredients == | ||
| − | * [[ | + | * [[milk|Milk]] – 1 [[w:litre|litre]] |
| − | * [[ | + | * [[sugar|Sugar]] – 250 [[w:gram|gms]] |
* [[w:lemon|Lemon]] – 2 | * [[w:lemon|Lemon]] – 2 | ||
| − | * [[ | + | * [[corn|Corn]] [[Flour|flour]] – 2 [[tablespoon|tbsps]] |
* Rose essence – 2 drops | * Rose essence – 2 drops | ||
| − | * [[ | + | * [[water|Water]] – 750 ml |
== Procedure == | == Procedure == | ||
| − | # Boil the milk. [[ | + | # Boil the milk. [[Simmer|Simmer]] for 5 minutes. |
# Juice the lemon. | # Juice the lemon. | ||
# Take the milk off the fire and add the lemon juice to it. If the milk does not curdle properly, add the juice of one more lemon. Let it stand for a while. | # Take the milk off the fire and add the lemon juice to it. If the milk does not curdle properly, add the juice of one more lemon. Let it stand for a while. | ||
# Pour 250 ml water in the curdled milk. Strain it using a muslin cloth. Drain out the whey completely. | # Pour 250 ml water in the curdled milk. Strain it using a muslin cloth. Drain out the whey completely. | ||
| − | # Add the corn flour to the milk solid and [[ | + | # Add the corn flour to the milk solid and [[Knead|knead]] well. Make small balls out of the [[Dough|dough]]. |
# Make sugar syrup using 500 ml water, in a saucepan. | # Make sugar syrup using 500 ml water, in a saucepan. | ||
# When the syrup starts boiling, reduce the flame to a simmer. Drop the dough balls in the syrup. The balls will sink in the syrup. | # When the syrup starts boiling, reduce the flame to a simmer. Drop the dough balls in the syrup. The balls will sink in the syrup. | ||
| Line 30: | Line 30: | ||
[[te:వంటపుస్తకం:రసగుల్ల]] | [[te:వంటపుస్తకం:రసగుల్ల]] | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Bengali | + | [[Rosogulla Recipes]] |
| + | [[Category:Bengali cuisine]] | ||
| + | [[Rosogulla Recipes]] | ||
Latest revision as of 17:50, 9 May 2012
| South Asian cuisines | Indian Cuisine
| Rosogulla | |
|---|---|
 |
|
| Category: | Bengali recipes |
| Servings: | 6 |
| Time: | 45 minutes |
| Difficulty: | [[Image:4
o5dots.svg|Difficult]] |
Rasgulla
Rasgulla is a milk based sweet, popular in Orissa and West Bengal.
Ingredients
Procedure
- Boil the milk. Simmer for 5 minutes.
- Juice the lemon.
- Take the milk off the fire and add the lemon juice to it. If the milk does not curdle properly, add the juice of one more lemon. Let it stand for a while.
- Pour 250 ml water in the curdled milk. Strain it using a muslin cloth. Drain out the whey completely.
- Add the corn flour to the milk solid and knead well. Make small balls out of the dough.
- Make sugar syrup using 500 ml water, in a saucepan.
- When the syrup starts boiling, reduce the flame to a simmer. Drop the dough balls in the syrup. The balls will sink in the syrup.
- When done, it will rise to the top and start floating. Put off the fire and add the rose essence.
- Serve at room temperature.
