Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rasgulla without sugar. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Rasgulla without sugar is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Rasgulla without sugar is something which I have loved my entire life.
The famous Bengali sweet also one of the most popular sweet of India Rasgula (or Rosogolla) need no intro. Here I am making it in a different way rather. Hello guys, Today the recipe which I'm going to share with you is honestly very close to my heart and I'm sure you are going to love it too! Add sugar to a wide pot.
To get started with this particular recipe, we must prepare a few components. You can have rasgulla without sugar using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Rasgulla without sugar:
- Take 500 ml full fat cow milk
- Prepare 3-4 tablespoon curd
- Prepare 1/2 cup misri powder/ crushed
- Prepare 1 1/2 cup water
- Get pinch safforn strings
- Take 1 cardamom pods (otional)
This is a delicacy from state of Bengal, these are very light and delicious. Rasgullas are white Indian cottage cheese paneer balls soaked in sugar syrup. That means the grainy texture in thickened milk without thickening it actually. Dip your rasgullas in this warm syrup and make sure to add lemon juice in your sugar syrup this will help with stopping sugar from crystalizing and making your rasgullas hard.
Steps to make Rasgulla without sugar:
- Heat milk until comes to a boil then simmer and add curd into this. Mix till the whole milk is curdled. Switch off flame.
- Take out the chhena in a muslin clothe, squeeze little bit and keep it hanged for at least 30 mins.
- Then in a heavy bottom pan add misri and water in 2 : 5 ratio (or measurement is mentioned above) and until the misri is dissolved and water comes to boil knead the chhena for 5 mins to make it smooth.
- Now make chhena balls without any crack forming on the outer side. Pro tip- add small piece of misri inside the chhena balls.
- Now add the chhena balls in boiling syrup one by one, cover and let it cook for 20-25 mins on high flame. Then simmer for 5 mins and then open the lid. Tip- if water is reduced add hot water and keep it boiling.
- Now switch off the flame and keep the boiled rasgulla like this for 6-7 hours this step sets the texture of the boiled rasgullas. Then it's ready to serve.
That means the grainy texture in thickened milk without thickening it actually. Dip your rasgullas in this warm syrup and make sure to add lemon juice in your sugar syrup this will help with stopping sugar from crystalizing and making your rasgullas hard. Rasgulla Mithai, Bengali Style Rasgulla. by Tarla Dalal. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup. Rasgulla is a sweet Indian dessert recipe that involves cheese in sugar syrup. Rasgulla is basically soft, spongy balls of cottage cheese that are soaked in chilled sugar syrup.
So that’s going to wrap it up with this special food rasgulla without sugar recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
