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rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla |


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Rose Rasgulla Recipe

rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | with 27 amazing images.

Here in this easy rasgulla recipe, and take it to next level by creating a fusion version – rose rasgulla. Learn how to make rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla |

Original or traditional rasgulla in its own right is massively popular. Spongy rasgulla is one of the core characteristics of a good rasgulla.

Giving the traditional rasgulla a twist with rose flavour. rose rasgulla inspired by thoughts of rasgulla and rose flavour, forming a delicious soft and spongy rasgulla, these spongy pink rasgulla are must try this season. With the flavourful rose taste and juice oozing out of soft spongy rasgulla, you definitely have a winning dessert on the table.

Tips to make rose rasgulla: 1. Instead of rose essence you can add rose syrup in the sugar water. 2. Make sure to you full cream cow milk only to make rasgullas. 3. If you do not have vinegar you can add lemon juice to curdle the milk.

Enjoy rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | with detailed step by step photos.

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Rose Rasgulla Recipe recipe - How to make Rose Rasgulla Recipe

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 rasgullas
Show me for rasgullas

Ingredients

For Rose Rasgulla
4 cups cow's milk
2 tbsp vinegar
few drops of edible pink colour
1/2 tsp rose essence
2 cups sugar
4 cups water
Method

For rasgulla
    For rasgulla
  1. To make rose rasgulla, heat the cow's milk in a broad non-stick pan, bring it to boil.
  2. Switch off the flame and add the vinegar, mix gently using a spatula until the milk curdles.
  3. Strain the chenna in the muslin cloth and discard or store the whey.
  4. Put cold water over it and squeeze it very well to remove excess moisture.
  5. Transfer the chenna in a big thali, add few drops of edible pink colour and knead the chenna using your palm for 3-5 minutes until it’s soft.
  6. Divide the chenna into 10 equal portions and roll each portion into small balls between your palms.

For sugar syrup
    For sugar syrup
  1. In a deep pan, combine sugar and water and bring it to boil.
  2. Add the rose essence and mix well.
  3. Put the chenna balls in boiling sugar water.
  4. Pressure cook them without whistle on medium flame for 15 minutes until they double in size.
  5. After 15 minutes switch off the flame and allow it to cool.
  6. Refrigerate for 2 hours and serve rose rasgulla chilled.

rose rasgulla video

Rose Rasgulla Recipe recipe with step by step photos

like rose rasgulla recipe
  1. rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | then do try other Bengali sweet recipes also: 
    • rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | 
    • chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet |

what is rose rasgulla made of?
  1. rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | is made using easily available ingredients in India: 4 cups cow's milk, 2 tbsp vinegar, ½ tsp rose essence, Few drops of pink colour, 2 cups sugar and 4 cups water. See the below image of list of ingredients for rose rasgulla.

how to make chenna balls
  1. To make rose rasgulla, eat 4 cups full cow's milk a broad non-stick pan, bring it to boil.
  2. Switch off the flame and add the vinegar.
  3. Mix gently using a spatula until the milk curdles.
  4. Strain the chenna in the muslin cloth and discard or store the whey.
  5. Put cold water over it.
  6. Squeeze it very well to remove excess moisture.
  7. Transfer the chenna in a big thali.
  8. Add few drops of edible pink colour. It is optional.
  9. Knead the chenna using your palm for 3-5 minutes until it’s soft.
  10. Divide the chenna into 12 equal portions and roll each portion into small balls between your palms.

how to make sugar syrup
  1. In a deep pan , add 2 cups sugar.
  2. Add 4 cups water.
  3. Bring it to boil.
  4. Add ½ tsp rose essence.
  5. Mix well.
  6. Put the chenna balls in boiling sugar water.
  7. Cover with a lid and pressure cook them without whistle on medium flame for 15 minutes until they double in size.
  8. After 15 minutes switch off the flame and allow it to cool.
  9. Refrigerate the rasgullas for 2 hours.
  10. Serve rose rasgulla chilled.

tips to make rose rasgulla
  1. Instead of rose essence you can add rose syrup in the sugar water.
  2. Make sure to use cow milk only to make rasgullas.
  3. If you do not have vinegar you can add lemon juice to curdle the milk.

Nutrient values (Abbrv) per rasgulla
Energy226 cal
Protein3.4 g
Carbohydrates41 g
Fiber0 g
Fat5.2 g
Cholesterol12.8 mg
Sodium15.2 mg

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