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December 16, 2008

Rasgulla

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Festival : Diwali
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Recipe
 

Ingredients :    
Chenna - 3/4 cup
Refined flour - 1 tbs
Sugar - 1/4 kg
Water - 1 litre
Cardamom - 5, 6 nos
Vanilla essence - 2-3 drops
  Popular Tags:
   Vanilla,   Chenna,  



 

Method : 

Knead chenna and flour to make a soft dough. Make small balls from the dough and place cardamom seeds on the balls. 

Dissolve sugar in water and boil in a big vessel. Add essence and the prepared balls into it. Close the vessel with a lid and cook in low flame for about 8-10 minutes. Remove the lid and keep on fire for some more time. Remove from fire and allow to cool.

 
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3 Comments

   Debra Daniel, Miami FloridaReplyPosted On:1/10/2018
Hey, Thank you for this amazing recipe I really like your way of defining the recipe and I never made rusgulla like that before because its my first time Hahahah .. surely going to try it in this coming weekend because i have invited some guests in my home so it will be better Idea to serve them, Can you please tell me that is it possible to use persian saffron ? because i bought it in good amount I hope you can reply me quickly Please also mention quantity of using so i will follow you if possible of using it, Thanks
 
   Gayatri, MumbaiReplyPosted On:18/12/2012
I love rasagula eat like i mad abt it can get the full recipe of it
 
   Sanaya Switprinchess, MauritiusReplyPosted On:4/11/2010
It's tooooo Delicious..WOW!! it's really soft...hmmm...yummy..