rose rasgulla recipe gulab rasgulla spongy pink rasgulla by Tarla Dalal #shortvideo #shorts

For Rose Rasgulla
4 cups cow's milk
2 tbsp vinegar
few drops of edible pink colour
1/2 tsp rose essence
2 cups sugar
4 cups water

For rasgulla
To make rose rasgulla, in a small bowl mix vinegar and 1 tbsp of water. Keep aside.
Heat the cow's milk in a broad non-stick pan, bring it to boil.
Switch off the flame and add the vinegar- water mixture.
Mix gently using a spatula until the milk curdles.
Strain the chenna in the muslin cloth and discard or store the whey.
Put cold water over it and squeeze it very well to remove excess moisture.
Transfer the chenna in a big thali, add few drops of edible pink colour and knead the chenna using your palm for 3-5 minutes until its soft.
Divide the chenna into 10 equal portions and roll each portion into small balls between your palms.

For sugar syrup
In a deep pan, combine sugar and water and bring it to boil.
Add the rose essence and mix well.
Put the chenna balls in boiling sugar water.
Pressure cook them without whistle on medium flame for 15 minutes until they double in size.
After 15 minutes switch off the flame and allow it to cool.
Refrigerate for 2 hours and serve rose rasgulla chilled.



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