Date Palm Rasgulla.
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Ingredients of Date Palm Rasgulla
- Prepare of chhena.
- You need of full fat milk.
- You need of lemon.
- It’s of chhena balls.
- Prepare of As required chhena.
- Prepare of maida.
- It’s of powdered sugar.
- Prepare of syrup.
- It’s of sugar.
- It’s of date palm jaggery.
- You need of water.
- You need of Lukewarm water.
Date Palm Rasgulla step by step
- Put the milk in a large vessel, when the first boil comes switch off the flame.
- Add the lemon juice little by little to curdle the milk, as it starts curdling stop adding lemon juice, immediately sieve it.
- Wash the chhena with cold water thoroughly and put it in the muslin clothes for at least 1 hour.
- On a plate start kneading the chhena with the heel of the palm for 5 minutes and add the powdered sugar and 1 teaspoon maida and knead for another 5 to 7 minutes or until you get a smooth dough and the dough is no longer sticking to the palm and the plate.
- Starts making balls from the dough and take care that there should be no cracks on the surface of the chhena balls.
- Put sugar, palm jaggery and 3 and 1/2 cups of water in a wide vessel, when it starts boiling add the chhena balls into it and cook for 10 minutes on high flame uncovered.
- Now put 1/4 cup Lukewarm water and put the flame on low flame and cook it for another 15 minutes covered..
- After total 25 minutes drop one rasgulla in a glass of water, if it sinks into the water means it is ready. Switch off the flame. And keep it like this for 5 to 6 hours, Now it is ready to serve.
recipe by Shampa Das @cookpad