rasgulla recipe - bengali rosogulla WATCH VIDEO: youtu.be/SGnqJ5K-bh4 rasgulla recipe, bengali rosogulla, how to make sponge rasgulla with step by step photo/video. Take a heavy-bottomed pan and add two litres of full-cream milk in it. Rasgulla is derived from the words ras ("juice") and gulla ( ball). Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. When it comes to a boil, reduce the flame and add the lemon juice. These are usually served at the end of the meal. In Indian homes, it is served as the evening snack along with other savory and hot snacks. The rasgulla, ladies and gents, is as Bengali as Communism. Rasgulla is known as Rosogolla or Roshogolla in Bengali . Here you’ll learn all the tips and tricks to make it perfect every single time. In 2015, the state of Odisha declared “Rosogola Diwas” to celebrate the Odia origin of the sweet. In 2017, the West Bengal government got GI tag for the sweet" Banglar Rosogolla" (Bengali Rasgulla). Serve Rasgulla warm or chilled. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. This is a foolproof recipe that is nearly impossible to mess up. The Bong-Oriya rivalry is as old as its “kalchar”. However, just like some reactionaries claim foreign origin for Marx babu, an extra-Bengali source is being claimed for the rasgulla. And now like the Bengali roshogulla, even the Odisha one has a GI tag. authentic traditional bengali milk-based dessert with chenna. Your milk may take a while to curdle and you may require to add a little more lemon juice. So keep reading! Rasgulla is one of the most popular Bengali sweet. Making Rasgulla is a child's play if you know the right steps and almost everyone can make this delicious mithai. In Bengali, it is called Roshogolla which means ras (juice) and golla (ball). You just cannot resist have more than one!. The drained chenna is kneaded and then rolled to balls. Learn how to make bengali rasgulla recipe at home. Rasgulla recipe. In other Indian states, it is known as Rasgulla. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. It makes perfectly soft and spongy with melt-in-your-mouth kind rasgullas. It is a popular Bengali sweet. These super delectable Bengali desserts are great to enjoy either when they are warm or when they are chilled. These are cooked in sugar syrup till they turn light and spongy. But if you think this means that the two will finally call truce, hold my plate of GI-tag approved Bengali roshogulla while I laugh hysterically. Rasgulla recipe with step by step pics. One is the spongy rasgulla and the other one is a non-spongy rasgulla. We can also make Rasmalai using this spongy rasgulla. How to serve? 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