White Rusgulla

Rasgulla also called rasogulla it is one of most popular and traditional sweet dish from west bengal.

White rusgulla. Homemade white rasgulla recipe rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. Rasgulla is made from chenna. Wholesaler of white rasgulla gulab jamun indian barfi offered by vrundawan sweets from surat gujarat india. Rasgullas are ball shaped dumplings of chhena kind of cottage cheese cooked in aromatic sugar syrup.

This recipe is made using a pressure cooker. Classic indian rasgulla made from ball shaped dumplings of chhena cooked in light syrup made of sugar. The color of the rasgullas depends on the milk and sugar used. Images are for reference purpose only and haldiram s reserved the rights for product packaging size name change without prior notice.

Remove whatever cream that forms over the milk. So if the chenna has too much water or moisture then the rasgulla disintegrates or breaks while cooking. Chenna is whey drained milk solids got from curdling milk. Now the moisture balance is very important in chenna and one of the important factor to get the correct texture in rasgulla.

Of pieces 14. Does not matter if you do not use. Bring to a boil lower heat and add the lemon mixture gradually till milk curdles. Raw fresh milk 1 litre white vinegar 2 tb.

The spongy white rasgulla is believed to have been introduced in present day west bengal in 1868 by a kolkata based confectioner named nobin chandra das. Today i prepared this sweet rasgulla for dessert. Make fresh chenna with a different brand of milk. How to make rasgulla.

How to get white rasgulla. Das started making rasgulla by processing the mixture of chhena and semolina in boiling sugar syrup in contrast to the mixture sans semolina in the original rasgulla in his sweet shop located at sutanuti present day baghbazar. After draining the chenna if it looks yellowish then just do not go ahead.