How does one make rasogolla?

Question

Please only give me easy to do recipes.

Answer 1

2 cup cottage cheese
1 cup sugar
1 cup water
1 teaspoon plain flour
1 teaspoon cardamom powder
1 teaspoon rose water

In a bowl, knead together flour, cardamom powder and cheese until you get a smooth pliable dough.
Divide into equal parts.
Shape into balls (rasgullas).
In a pot boil together the sugar and water to prepare a thin syrup.
Drop the prepared rasgullas into the boiling syrup.
Let it remain this way for 10 minutes.
Every 2 minutes, sprinkle water on the boiling syrup.
Remove from heat and allow to cool.
Flavour with rose water and store refrigerated - this must be served chilled.
Enjoy!

Answer 2

Ingredients:
Sugar 2 Cup Fresh Paneer 250 Grams
Water 2 Cup

Preparation:
Mix water to the sugar & boil in a pressure cooker. Strain the syrup & put back in the pressure cooker. Knead the paneer into soft dough & shape into balls. Drop carefully into the boiling syrup. Place lid on the cooker & cook for 5-6 minutes. Rmove the cooker from heat & cool under running water. Remove the lid slowly.

Answer 3

Sugar 2 Cup Fresh Paneer 250 Grams
Water 2 Cup

Preparation:
Mix water to the sugar & boil in a pressure cooker. Strain the syrup & put back in the pressure cooker. Knead the paneer into soft dough & shape into balls. Drop carefully into the boiling syrup. Place lid on the cooker & cook for 5-6 minutes. Rmove the cooker from heat & cool under running water. Remove the lid slowly.

Answer 4

Ingredients:-

Chenna:
1. Regular Milk: 4 Cups
2. Distilled White Vinegar: 1½ Tablespoon

Syrup:
1. Sugar: 1 Cup
2. Sugar: 1 Cup
This is not a mistake. I add sugar in two stages. This allows the Rasgulla to remain soft and puff easier
3. Water: 3 Cups
4. Water: 1 Cup
This will be used to shock the syrup
5. Lime juice: ¼ teaspoon. This is used to complete the syrup

Miscellaneous:
1. Binder/Puff Mix : 2 Tablespoons
Substitute: 2 Tablespoons of All purpose flour (Maida) and a pinch of baking soda (Double acting).
2. Pistachio Nuts Shaved: ¼ Cup
3. Rose water: ½ Tablespoon
Substitute: Vanilla extract


METHOD:-

1. Make Chenna.
2. Mix "Binding/Puff Mix". Work Binder into Chenna with the heel of your hand to make it dough like consistency. Gather it like dough and cover it with damp kitchen towel or plastic film wrap. Let it rest 15 to 20 minutes for binding to work.
3. Add 3 cups of water and 1 cup of sugar. Heat till sugar is absorbed. Bring it to a boil.
4. Pinch Cheese ball and make it into ½ to ¾" diameter balls. Put these balls in boiling syrup. The balls will puff up in about 5 to 10 minutes. The cooking time depends on the size of the ball, amount and age of the binding mix. Remove the Cheese balls. Remove the cheese balls as soon as they puff up.
5. Add the remaining one cup of sugar. Heat till all the sugar is absorbed. Do NOT stir. Turn off heat.
6. Add one cup of cold water to shock the syrup. Add lemon Juice. Stir.
7. Add Rose water. Let it cool to at least warm and THEN, re-introduce Cheese balls.
8. Garnish with shaved Pistachio nuts. Put in refrigerator. Serve cold.

ENJOY!!

Answer 5

after reading all the recipes here ;
go once to Haldiram's kitchen - look for yourself;

that will be final "touch";

many-ques!!!

Answer 6

http://www.recipedelights.com/recipes/desserts/rasgulla.htm