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Dear viewers
A warm welcome from The Bangla Kitchen
in this new year
Today I'm going to show you how to make rasgulla
Fine semolina
Whole cinnamon
Cardamom powder
Chopped mixed nuts
Rose water
Extra thick double cream
Baking powder
Self raising flour
Whole milk
Sugar
Channa (paneer made from milk)
I made the paneer using 3 litres of milk
Using 1kg of sugar and 8 cups of hot water
I'm going to make a syrup. I'm also adding the cinnamon stick now
I'm now going to show you how to make the paneer (cheese)
Boil the milk
I'm using a small amount for demonstration purposes
The milk has now come to a boil
I'm now mixing in some lemon juice
See how the milk is curdling and the paneer is forming
The paneer is done
You must now drain the mixture to separate the curds from the whey
After draining, rinse the paneer with cold water
Rinse the paneer with cold water like so
After rinsing, blend the paneer well
After blending, I'll show you what ingredients you add to it
Cardamom powder
Semolina
Self raising flour
Baking powder
Extra thick double cream
Mix all the ingredients well with the paneer
It's best to knead the paneer
It will take around 10 minutes to get the consistency we want
It's been 10 minutes, I'm now forming the paneer into balls
I'll then place them in the sugar syrup I made earlier
The syrup took about 10 minutes on a high flame to make
The consistency is ever so slightly thick
I'm putting the paneer in this
You'll need a large pan for this
This will ensure the balls don't stick together or become overcrowded (as they expand)
Cook the rasgulla on a medium flame with the lid on
Leave it for 15 minutes and don't open the lid during this time
It's been 15 minutes
Let's see how they are
They will take a little longer
Another 10 minutes will make them even better
They are soft and have fluffed up
The rasgulla is done
They need to cool down now
I'm going to show you how to coat the rasgulla with mawa
Here you can see the rasgulla
In order to make the mawa, you will need
Full fat milk powder
and extra thick double cream
and you'll also need full fat milk
Here I have reduced the milk down until it became thicker
I've reduced down 1 litre of milk
It needs to be continuously stirred
and make sure it doesn't boil over
I've added 2 tbsp of extra thick double cream
and some milk powder
Keep stirring until the milk thickens and dries
Dear viewers, the mawa has now thickened
It will be better when it cools
I've put the mawa on a plate
When it cools, I'll coat the rasgulla with it
Squeeze the syrup out of the rasgulla
then it will be ready to coat with the mawa
I'm coating the rasgulla with the mawa by hand
The rasgulla isn't completely cool yet, when it does cool it'll be firmer
Now I'm going to coat them with powdered milk
The finished look
The sweets are done
I'll try some
and show you how soft they are
They are completely soft
They are very tasty
Please try them yourself
I hope you will find them nice too
and that you will make them
If you prefer not to coat them with milk powder, then you can use desiccated coconut instead
If you liked this recipe, please hit the like button :)
and comment in Bangla or English and I'll try to respond
and if you didn't like it then also let me know :)
I'll return soon