Watch and learn how to make Bengali Kesar Rasgulla, a traditional Indian sweet dessert from our chef Archana Arte on Tasty Safar.
Rasgulla is a soft and spongy dessert prepared with chenna (paneer) and cooked in sugar syrup. Here the Chef has used saffron (kesar) as a flavor. These rasgulla are very easy to make at home if you follow the step by step recipe.
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Ingredients:
For Chenna (Paneer)
1 Litre Milk
1 Cup Water
1 tbsp Vinegar
1/2 tsp Sugar
Saffron Strands
For Syrup
2 Cups Sugar
3 Cups Water
Saffron Strands
Method:
- To make the chenna, boil a litre of full fat milk.
- Take a cup of water and add some vinegar to it. Give a stir.
- Add this mixture to the boiled milk. Stir.
- Let the milk curdle properly.
- Strain the crumbled paneer.
- Put some cold water on the crumbled paneer.
- Squeeze out all the excess water & hang it in a cloth for half an hour. - Remove the paneer in a plate. Add sugar and saffron strands. Mix well.
- Knead the dough properly with your hands till the sugar dissolves.
- In another pan add sugar and water. Add saffron strands and let it come to a boil. Sugar syrup is ready.
- Make small portions of the paneer and keep it aside in a plate.
- Make round balls and add one by one in the sugar syrup.
- Cover it with a lid and let the rasgullas cook in the syrup for 5 minutes.
- After 5 minutes add 1/2th cup of water and again cover it with a lid.
- Repeat this step for 2 more times & then turn off the flame.
- Let them cool down in the syrup for at least 2 hrs.
- Kesar rasgullas are ready to be served.
Mohanthal Recipe: https://www.youtube.com/watch?v=PWi2wXkh-Ng
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