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Bengali Rasagulla Recipe

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Rasgulla Recipe

  • Bring 1/2 Ltr Milk to a boil, on low flame and add the lemon Juice, till milk curdles.
  • Off the stove and leave mixture to rest for 5 minutes.
  • Drain off water and leave the Mixture for at least 15 Minutes.
  • Mash it to very smooth (no grains).
  • Add the Corn flour (1/2 Tbs) and mash some more.
  • Bring 2 glass of water and 1 cup sugar to a boil, and shape the mashed mixture into balls (smooth ones, no cracks) in the mean time.
  • Add Elachi (5 Nos) to the syrup.
  • Transfer balls into the boiling sugar syrup, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
  • Lets chill the Rasgulla to serve.

Ingredients: Low fat milk (1/2 Ltr), Lemon juice, Corn flour (1/2 Tbs), Sugar 1 Cup, Water 2 Glass, Elachi – 5 Nos, Ghee.

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