Gulab jamun is the most favorite sweet for Indians to eat, but its alternative rasagulla also has the same place. It has very few differences that are gulab jamun looks brown color and rasagulla looks white color. Comparing these two sweets rasagulla is very attractive and also has rich sweetness. Gulab jamun and RasaGulla are not possible to make in a few minutes and no other sweets will beat his taste at the same time.
Now, I will show you to prepare a tasty rasagulla sweet recipe for this Diwali. So please follow my procedure.
Ingredients to prepare Rasagulla
- Milk – 1/2 liter
- Lime juice – 1 to 1/2 tablespoon
- Water – 1 cup
- Ice cubes – 3 cups
- Cardomom powder – 1 small spoon
- Pista – 3 -4
- Cashew nuts and badam – 3 to 5 ( Optional case )
Procedure to prepare rasagulla sweet
Step 1: First, take a receptacle and pour the milk on it, Then the milk is getting to boil, drop the lime juice in the milk. Stir the receptacle completely. Then divide the water in the milk separately. Take the separated milk, not separated water. Okay fine, Now add the ice cubes along with the milk until the ice is fully molted.
Step 2: After this process, then filter the milk with the filter cloth. Now clean the spoiled milk with the running water or in tap by fresh and clean water until the rid of the lime smell.
Step 3: Then, again filter the water in the spoiled milk and wait for a minimum of 30 minutes. Now take the spoiled milk from the filter cloth, and press the milk gently with your finger.
Step 4: Make the rounded shape by the spoiled milk for the rasagulla.
Step 5: After this, Take a new receptacle and pour the water, sugar, cardamom powder and boil it.
Step 6: Look it after a few minutes wheater the sugar water becomes a little solid, if it became, now put the pre-prepared rasagulla in the sugar water, then boil it in slow heat.
Step 7: Then close the receptacle by the lid for 10 minutes but you must watch carefully while preparing rasagulla in this step.
Step 8: Finally gets over, now recover the rasagulla from the stove and keep it in the coolest place like the refrigerator or something else. At last, sprinkle the pista, badam, cashew nuts in the rasagulla.
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