Recipe of Delicious #iwg Soft and spongy failproof Bengali rasgullas

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, #iwg soft and spongy failproof bengali rasgullas. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

#iwg Soft and spongy failproof Bengali rasgullas is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. #iwg Soft and spongy failproof Bengali rasgullas is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook #iwg soft and spongy failproof bengali rasgullas using 7 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make #iwg

Soft and spongy failproof Bengali rasgullas:

1. Make ready 2 litres Full cream milk
2. Get 2 tbsp lemon juice
3. Make ready 5 cups Sugar
4. Take 2 tbsp corn flour
5. Prepare 1 tbsp maida
6. Prepare 10 cups Water
7. Take 2 tbsp Rose essence

Instructions to make #iwg

Soft and spongy failproof Bengali rasgullas:

1. Making Chenna for Rasgullas–Boil milk in a wide pot. Turn off the heat
2. Add lemon juice. Milk starts curdling
3. Now strain the milk in a colander over a cotton cloth. Press excess of water.
4. Hang this towel for 30 mins
5. Now remove the Chenna and kneading with your palm on a flat surface for 10 mins
6. Now add cornflour and maida to the Chenna and knead again for 15 mins with your palms
7. Now Chenna becomes smooth like Malai dough
8. Make small lemon sized dough and roll between your palm
9. Mean while boil water in a big pot with 3 cups of sugar
10. Once the water boils add the rolled Chenna into boiling water
11. Close lid and cook for 10 mins in a high heat
12. Then lower the heat and cook for 15 mins
13. Now open the lid, Rasgulla doubles in size.gradully flip them using flat spatula
14. Close lid and cook for 15 mins.
15. Turn off heat. Let it cool to room temperature
16. Now make sugar syrup by adding 3 cups water and 2 cups sugar
17. Boil for 10 mins and turn off the heat
18. Add rose essence to the sugar syrup
19. Now finally add the rasgullas to the warm sugar syrup and refrigerate for 6 hr
20. Serve chill and enjoy

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