Indian Dessert Recipes
Copycat Haldiram’s Rasgulla Recipe
Soft, juicy rasgullas that can be easily made at home!
Prep Time | 45 mins |
Cook Time | 30 mins |
Servings |
servings
MetricUS Imperial
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Ingredients
- 1 litre Full Fat Milk
- 3 tbsp Lemon juice
- 1 cup sugar
- 3 cups Water
- 1 tbsp crushed pistachios
Ingredients
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Instructions
- Begin by bringing a milk to a roiling bowl and then lower the flame, letting it simmer.
- Stir in the lemon juice.
- The milk will start forming thick layers of cheese and when it is completely separated, take it off the heat.
- Strain the liquid through a cheese cloth and squeeze all the juices out of the cloth and run it under cold water.
- Tie up the cheesecloth and let the cheese hang for at least half an hour.
- Now transfer this cheese or chenna into a plate and knead it.
- Make small balls out of the chenna.
- Boil water in a cooker and dissolve sugar in it.
- Add the chenna balls and cover the cooker with the lid without the whistle.
- Cook for about 8 minutes on a medium flame and then let it off the heat for 5 minutes before opening.
- Cool the rasgullas, add pistachios and refrigerate before eating.