Recipe for Rasagolla
Required ingredients
Channa - 200 g
Maida - 8 g
Sugar - 500 g
Water - 1 liter
Flavour - A few drops
Process for preparing Rasagolla
To prepare rasagolla Channa is the raw material needed. The Channa is shattered into shards and kneaded. Care is taken to oozing of fat from Channa during the kneading operation to be avoided. To avoid this, especially in summer, the vessel in which the kneading is done iskept on a tray with ice or ice water. be added if required a small amount of Maida to avoid cracks in the finished rasagollas. The consistency of the mass should be kneaded, so that when made into small balls, it is a smooth surface without any signs of cracks has.
The next step in the preparation rasagolla is sugar syrup. The required amount of sugar dissolved in water and the solution is boiled. During this process, three tablespoons of milk to be added to theSugar syrup and scum that forms is to obtain a clear syrup exhausted. This syrup is kept in a jar with sufficient capacity, so that a depth of at least won 10-15 cm of syrup.
The balls are placed Channa carefully into the boiling sugar syrup for the cooking process. It is to be placed on ensuring that the balls do not overload the ship and there is enough place for them to move freely in the vessel, especially after they swell inclusion of sugar syrup.
If the Channa has been goodmade and properly kneaded, the balls will not crack or break. After 5-10 minutes, the color of the balls is slightly darker. The finished rasagollas are usually ready in 30 minutes of immersion in the sugar syrup. In the last phase, the lid should be removed so that finally we obtain string consistency. After cooling, rose flavor can be spread and now the Rasagolla is ready to serve.
Have you prepared rasagolla? If not, follow the recipe, and youdefinitely gets a healthy sweet indigenous milk product that is nothing Rasagolla!
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