Bengali Sandesh/ Rashogulla
Bengali Sandesh/ Rashogulla

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, bengali sandesh/ rashogulla. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet lover Bengal created various sweet mainly from chenna or cottage cheese. Sandesh is the oldest form of sweet among these. Bengali rasgulla recipe l Kolkata style rasgulla.with simple ingredients. Bengali Baked Rosogolla / Rashogulla Recipe

Bengali Sandesh/ Rashogulla is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Bengali Sandesh/ Rashogulla is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have bengali sandesh/ rashogulla using 5 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Bengali Sandesh/ Rashogulla:
  1. Take 1 lt Whole milk (Full Fat)
  2. Prepare 1/4 cup Powdered Sugar
  3. Make ready 2 tablespoon Vinegar/ Lime juice
  4. Prepare 1/2 teaspoon Cardamom powder
  5. Make ready Few Pistachios or saffron strands for garnishing (optional)

Rasgulla recipe with step by step pics. It is a popular Bengali sweet. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. Nolen Gurer Sandesh (Sondesh) a traditional Bengali sweet is soft, fudgy & melt in the mouth sweet.

Steps to make Bengali Sandesh/ Rashogulla:
  1. Heat the milk in a wok on medium flame. Once the milk starts boiling, lower the flame and add 2 tbsp either of lime juice or vinegar to it. Stir gently.
  2. The milk will curdle and greenish whey separating out.
  3. Pour the curdled milk over a muslin cloth lined colander. Drain the whey.
  4. Gather the sides of the muslin cloth. Chenna is collected inside it. Squeeze out whey gently and rinse the chenna in running water to get rid of after taste and smell of lemon or vinegar.
  5. Squeeze out the liquid by gently pressing the collected bundle of chenna in the muslin cloth and keep it under some weight for 15-20 minutes.
  6. Take out the chenna to a plate or wide bowl. Add powdered sugar and green cardamom powder to it. Mix well and knead it like a dough for 3-4 minutes.
  7. Transfer the prepared mixture to a heavy bottom non-stick wok or pan. Cook the mixture on a low flame for about 5-7 minutes while continuously stirring. The resultant chena and sugar mixture will dry out yet will retain moisture.
  8. Put off the flame and allow the mixture to cool down enough to handle. Knead it well, while it is still warm. Divide the mixture into medium sized portions and make round ball.
  9. Using your palms gently press it to flatten slightly. For garnishing, place sliced Pistachio on the center of each Sandesh and press it lightly with your thumb.
  10. Refrigerate the Sandesh at least for 1-2 hours before serving. Sandesh tastes best when served chilled. Consume it within 2 days.

While the method of making rasgulla remains the same, there are two distinct types of rasgulla. Nolen Gurer Sandesh (Sondesh) a traditional Bengali sweet is soft, fudgy & melt in the mouth sweet. Follow Gurer sondesh step by step recipe to make at home. Rasgulla Mithai, Bengali Style Rasgulla. by Tarla Dalal. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla. Rasgulla Recipe, Roshogolla, Rosogolla is popular bengali sweet.

So that’s going to wrap this up for this exceptional food bengali sandesh/ rashogulla recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!