Date Palm Rasgulla Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Date Palm Rasgulla” recipe we have found until now. This will be smell and look delicious.
Ingredients of Date Palm Rasgulla
- You need For of chhena.
- It’s 1 liter of full fat milk.
- Take 1 of lemon.
- You need For of chhena balls.
- Prepare of As required chhena.
- Take 1 teaspoon of maida.
- Prepare 1 teaspoon of powdered sugar.
- Prepare For of syrup.
- Take 1 cup of sugar.
- You need 1/4 cup of date palm jaggery.
- Take 31/2 cups of water.
- It’s 1/4 cup of Lukewarm water.
Date Palm Rasgulla instructions
- Put the milk in a large vessel, when the first boil comes switch off the flame.
- Add the lemon juice little by little to curdle the milk, as it starts curdling stop adding lemon juice, immediately sieve it.
- Wash the chhena with cold water thoroughly and put it in the muslin clothes for at least 1 hour.
- On a plate start kneading the chhena with the heel of the palm for 5 minutes and add the powdered sugar and 1 teaspoon maida and knead for another 5 to 7 minutes or until you get a smooth dough and the dough is no longer sticking to the palm and the plate.
- Starts making balls from the dough and take care that there should be no cracks on the surface of the chhena balls.
- Put sugar, palm jaggery and 3 and 1/2 cups of water in a wide vessel, when it starts boiling add the chhena balls into it and cook for 10 minutes on high flame uncovered.
- Now put 1/4 cup Lukewarm water and put the flame on low flame and cook it for another 15 minutes covered..
- After total 25 minutes drop one rasgulla in a glass of water, if it sinks into the water means it is ready. Switch off the flame. And keep it like this for 5 to 6 hours, Now it is ready to serve.