Rasgulla pudding (Eggless ). This is an eggless baking channel. But for me baked hot rasgulla tastes way better on its own after it gets grilled and the smokiness is just perfect. In this video, we will show you how to make our version of Eggless Rasgulla easily home.
This is a delicacy from state of Bengal, these are very light and delicious.
In this rasgulla recipe, i have shared many tips and suggestions with stepwise photos, so that you can easily make soft spongy rasgullas at home. furthermore, i would like to add some more tips, suggestions, and variations to rasgulla recipe. firstly, i would heavily recommend using full cream milk or thick milk to make this recipe. you may use other.
Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home.
You can have Rasgulla pudding (Eggless ) using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Rasgulla pudding (Eggless )
- It's 3/4 cup of full fat milk.
- Prepare 3/4 cup of curd.
- You need 1/2 cup of condensed milk.
- You need 1 tablespoon of custard powder.
- You need 15 of small rasgulla.
- You need 1/4 teaspoon of rose essence.
- It's For of caramel:.
- It's 1/3 cup of sugar.
- Prepare 1 tablespoon of water.
Recipe with step by step photos to get soft & spongy rosogulla. Rasgulla is a very famous Indian sweet made of Paneer/Indian cottage cheese and also very easy to They are actually paneer balls soaked in sugar syrup. Today let us learn how to prepare rasgulla. Find rasgulla pudding stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
Rasgulla pudding (Eggless ) instructions
- Make the caramel first, put the sugar in a pan and add water. Let it melt in low flame. When it starts melting rotate the pan slowly. As you get the amber colour switch off the flame and transfer the caramel in the pudding bowl or mould and keep aside to cool.
- In a mixing bowl take the curd and add the milk and condensed milk into it, beat it with a balloon whisk. Make sure there is no lumps.
- Sieve it. Put few rasgullas in the pudding bowl and pour the mixture into it. Add rest of the rasgullas in the pudding bowl and cover it with aluminum foil.
- In a steamer boil water and put the bowl on the perforated plate and cover it with lid, lower the flame and cook for 25 minutes and switch off the flame.
- Let it come to room temperature and keep it in the fridge for some time and it's ready to serve.
Thousands of new, high-quality pictures added every day. The big hurdle was the eggless custard. Being one of the millions allergic to poultry I came up with this so I could have bread pudding too. Rasgulla, a popular milk-based sweet treat that originates from the state of West Bengal. Our rasgullas were nowhere near to the actual one - they were rock solid and flat.
