Rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in रसगुल्ला - हिन्दी में पढ़ें (Rasgulla (Quick Recipe) in Hindi). rasgulla recipe with step by step photos. learn how to make soft and spongy bengali rasgulla. in this rasgulla recipe, i have tried to give many. Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South . His descendants claim that his recipe was an original, but according to another theory, he modified the traditional Odisha rasgulla recipe to . "GI Certificate by Govt of India" (PDF). ^ "[email protected] Dictionaries" (in Hindi).
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Rasgulla or Rosogolla - A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom Rasgulla Recipe In Hindi (हिन्दी में पढ़े). So to make things easier, this step by step photo recipe explains how to make Gujab Gulab Jamun with Milk Powder Recipe In Hindi (हिन्दी में पढ़े). The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture, caste and creed. It is relished almost everywhere in India.
However, if it is not available, you can use regular milk. Tried your Rasgulla recipe today. Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Swathi Didi how to make strawberry flavor rasagula and other flavor like blue Barry and mango. Hi,Your recipe is good. The only way is to make fresh syrup and transfer the rasgullas to it.
Serving Ideas: Serve warm gulab jamun with vanilla ice cream as a dessert in party or serve it as a sweet with meal. Related Step by Step Recipes. Gulab Jamun with Gits Ready Mix. Gulab Jamun with Khoya. Instant Khoya Mawa Milk Powder. Shahi Tukra with Condensed Milk. Double Ka Meetha. Rice Kheer with Condensed Milk.
Beetroot Halwa. Check this box to confirm you are not a robot. My gulab jamun get dissolved in ghee the instant I put it in for frying.
View More Comments. How long these gulab jamuns will last in room temperature or in fridge? I tried gulab jamun recipe but it turned out chewy. Outer covering of gulab jamun turned rubber like and chewy and inside was khokhla Please help. I made this yesterday and it came out wonderful. Right shape, soft and no crack. Much better than the shop ones. Thank you for this lovely recipe. I made 10 balls from the amount stated in the recipe, but my sweets didn't get doubled size after soaking into the syrup.
The syrup thickness was perfect. The syrup absorption was alright. Should I increase the baking powder? Thanks for the tasty recipe.
Hi, The balls turned out well but it keeps crumbling inside the oil I don't know what I keep doing wrong please help. Really not workable. As per your measurements really I got hard jamuns. A lifetime of gulab jamun making, I finally found the right recipe, made these times now at home and at relatives places This recipe remains with me forever now!!
Thank you so much Fatima: I made gulabjamun with same ingredients as mentioned in the recipe My gulab jamuns got shrink after putting them in the sugar syrup. Could you please tell me why this happened? Thank you for sharing the recipe with us.
Tried you recipe today.. Can you suggest what when wrong? Hi the balls turned out well. I followed your ingredients as listed. Should i add less water or miss out the lemon juice? Thank you. Hi, this is my second time making these and both times every time I begin to fry them, they break I don't understand what I am doing wrong, please let me know Hi, One quick question.
I am staying out of India and the sugar available is not like the crystallized one that we get in India.
It is rather granulated. What proportion of sugar do I consider to avoid making them too sweet. HI It's so nice recipe and my jamun balls were so smooth and nice and they had no cracks. Hi, I have some infant baby milk powder left with me can I use them for making this gulab jamuns. It came out superbly. I made it in bulk for a food exhibition in my college last year. Thank you so much for the beautiful recipe. This is the first time i'm posting a comment after preparing a dish coz it was just too good.
About to try to make these. Just wondering do I let them soak in the syrup and keep on an extremely low heat? I have tried so many times with ready made pack. My Jamun comes out nice soft. But I have only problem all the time is when I put it in hot sugar syrup it's always got broke. I don't understand why? Tried so many ways but same problem always.
Can u please tell me what mistake I made making?? Can I fry jamuns a week before or 2 to 3 days ahead and then add in syrup for bulk making? I tried this today and jaamuns came out really well. Had no cracks on the ball. I tried tis recipe. The dough was smooth and soft but the balls were not very smooth. It kind of had cracks all over. I kneaded again and it still was the same.
Hi For the syrup can I use 1 cup sugar to 3 cups water if I want them to be less sweet? Thanks, Shajedda. The taste was good but when I put them into oil, the jamuns little bit spread away. And The dough was alright Please tell why Pour this lemon juice in the milk in small portions and stir constantly.
Keep adding it until the milk gets coagulated. Pour this mixture on a muslin cloth and let the water drain out completely.
Pour cups of cold water over the prepared chena, this way it will cool down and tarty flavor of lemon will also get removed. Squeeze thoroughly to remove excess water. Chena for spongy rasgulla is ready. Take the chena out in a plate and knead for minutes until it becomes smooth and soft. Divide it into equal parts. Roll out the dough balls one at a time into smooth balls.
Similarly prepare the rest of the chena balls as well and keep it aside on a plate. Rasgullas get prepared quickly in pressure cooker as compared to any vessel. When the water starts boiling, gently drop in the chena balls. Cover the lid and let them cook till a whistle is released. Low down the flame and let the rasgullas cook for about minutes. Let the steam settle on its own or you can put the cooker under the tap so that it cools down quickly.
Remove the lid carefully. Take the prepared spongy rasgullas in a bowl along with sugar syrup and let it cool down for hours. After cooling rasgullas will become sweet and spongy.
Bengali sponge rasgullas are ready to serve. Serve mouthwatering and delicious bengali sponge rasgullas as a dessert after the main course. Keep them in refrigerator and enjoy them for almost 7 days. Nisha Madhulika Recipe type: The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again. Shape the dough into marble-sized balls jamuns that are smooth and creaseless. The shape can be round or oblong.
Heat ghee in the kadahi till a piece of dough tossed in comes up at once. Lower heat and fry a cube of bread till light brown this lowers the temperature of the ghee. Lift out bread and add as many jamuns as will fit in, without one touching the other.
Keeping the heat low, fry these till a golden brown all over. Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns. Keep the gulab jamuns aside till the syrup is ready.
Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil. Increase the heat once the sugar dissolves, and then bring mixture to a boil. Add the milk and water mixture and continue boiling over high flame, without stirring. Skim off any scum that collects on the sides of the pan. Cook till syrup thickens a bit.