Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bengali rasgulla. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bengali Rasgulla is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Bengali Rasgulla is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook bengali rasgulla using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Bengali Rasgulla:

1. Prepare low fat milk(Refrigerated overnight, boiled)
2. Get lemon juice (mixed in 1/4 cup water)
3. Make ready Refined flour (maida) or semolina
4. Make ready Thin sugar syrup (flavored with cardamom or rosewater)

Instructions to make Bengali Rasgulla:

1. Remove whatever cream that forms over the milk. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdle.
2. Does not matter if you do not use of the whole solution. Switch off the flame and leave mixture to rest for 5 minutes.
3. Drain off water and leave the Paneer in a colander for at least 4 hours. Mash paneer very smooth.(no grains)
4. Add the flour /semolina and mash some more.
5. Bring 4-6 cups of water to a boil, and shape the Paneer into balls (smooth one, no cracks) in the mean time.
6. Transfer balls into the boiling water, cover with a tight fitting cover and let it cook till puffed up (about 20 minutes)
7. Let cool, squeeze out of the water, transfer to syrup, chill and serve.

So that is going to wrap this up for this special food bengali rasgulla recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!