Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, caramel rasogolla. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Caramel Rasogolla is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Caramel Rasogolla is something which I’ve loved my whole life. They’re fine and they look fantastic.
Hi Everyone, Here is the easiest recipe of making perfect Rasgulla. If u follow all the steps your rasgulla will be perfect. If you like the video pls.
To get started with this particular recipe, we must prepare a few ingredients. You can have caramel rasogolla using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Caramel Rasogolla:
- Prepare 1/2 ltr full cream milk
- Take 1 1/2 Cup Sugar or as required according to your taste
- Take 1 Muslin cloth (1 Medium Size)
- Get 1 Teaspoon Maida
- Get 2 Tablespoons vinegar
- Take 1/2 teaspoon cornflour
- Make ready 1/2 teaspoon Cardamom powder
- Prepare Caramel:
- Make ready 2 Tablespoons sugar,
- Make ready 1 Tablespoon water
- Get 6-7 Cups Water
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Steps to make Caramel Rasogolla:
- Take a pot and boil milk, don't leave that milk, see when one boil comes add there vinegar while mixing with same quantity of water and make chena.
- Now take a muslin cloth and a net and drain the excess water and wash it properly with runny water. Now tie them properly and leave it for 2 hr's. Now bring that chena on a flat plate add there Cornflour and maida and Knead it for 20 mins.
- Preparation of Caramel and sugar syrup: Take a big kadhai or handi add there 2 Tablespoons of water and start the process of caramel. When the sugar changes it colour then add 4 to 5 cups of water and add 1 and 1/2 Cups of sugar to it. You can add more sugar also according to your taste. Now add cardamom powder and mix it well. Let the sugar dissolves properly.
- Final process: in the mean time start making small…small balls of chena and drop them one by one on that prepared sugar syrup. On a high flame cook for 20 mins. Check them if more water required add it. Now switch off the gas and cool the Rasogolla to the room temperature and then keep it on the refrigerator for 7 to 8 hr's. Then enjoy…
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