Bengali Rasgullas Recipe: Easy steps to prepare this spongy and light dessert

Rasgulla is a syrupy dessert, which is mostly consumed in  Indian subcontinent and regions with South Asian diaspora. much-popular dish is me from ball-shaped dumplings of Chenna and Semolina dough, cooked in light syrup me of sugar. Tritionally, dish is used as an offering to Indian Goddess Lakshmi during Makar month of Hindu calendar. Originated in West Bengal and Odisha, Rasgullas are often infused with some modern flavours and techniques. Here are some easy steps you need to follow to gorge on some perfect, spongy Bengali Rasgullas.

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Ingredients

• 800 gm paneer or freshly extracted Milk Chhena
• 400 gm sugar
• 1 teaspoon of rose water
• 500 ml of water
• 2 teaspoon flour
• 1/2 teaspoon powdered green cardamom
• A small pinch of Saffron
• 1 teaspoon of crumbled pistachios

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Steps to prepare a perfect Bengali Rasgulla

• For making this famous dessert recipe, mix paneer, flour and cardamom powder in a bowl. Kne all se ingredients into a smooth dough. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Anor trick to make it flavoursome is to d some cardamom powder while kneing. This will accentuate taste.
• Now make small balls from this kneed dough. Ensure balls are smooth and crack-free. To prepare balls, you need to grease your hand with some refined oil or ghee. This will bind dough easily and ease process of making balls. Boil water in a pan. d sugar and make a syrup of one string consistency. Reduce flame so that temperature of syrup slightly comes down.
• Slowly drop balls one by one and allow m to simmer in syrup for 5-10 minutes. Once y rise up and appear cooked, remove from fire and allow to cool. d rose syrup, mix well and serve promptly.

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