Desert Recipe: Do some experiment with Bengali sweet rasgulla, make special rasgulla with semolina, not chenna, note easy recipe?


Lifestyle Desk. I feel like eating sweet during lockdown but cannot buy from outside as shops are not open. In such a situation, it is time for a person to become a chef. You can become a good cook by using some experiment in the kitchen. There is a feeling of eating rag but not getting milk. So you can make rasgulla with semolina too. Rasgulla is likewise made from chennai. But you can also make it with semolina.

So let’s know about the recipe for making semolina rasgulla …

material

Semolina – 1 cup, desi ghee – 2 tbsp, milk – 1 tbsp, sugar – 3 tbsp, finely chopped dry-fruits – half a cup of water – finely chopped pistachios – 1 tsp, a pinchful of saffron, as needed.

The way to make semolina rasgulla is as follows…

To make semolina rasgulla, first put milk and sugar in a big pot and let it heat on low heat. Now add semolina to the milk and cook till it thickens, stirring slowly. Do not lump in the mixture. Because this will not bring the test. Also, the sponge will not be formed.

Now after the mixture becomes thick, that is, keep it aside to cool down a bit. Apply the mixture of semolina and milk in the hands with ghee and make a round shape by pressing in the middle, fill in dry fruits, and then make a round shape of rasgulla, closing it from all sides.

Now add water and sugar in a pan and cook until it comes to a boil on low heat. Put the pre-made rasgullas in the sugar syrup and keep it for 3-5 minutes. So that the rasgulla can soak the syrup. Now take out semolina rasgullas in a bowl and garnish them with pre-chopped pistachios and saffron threads and keep them in the fridge to cool for 1-2 hours. Take your semolina rasgulla is ready. Now you can test them.

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