Rasgulla is a favorite sweet of many people. But often the rasgulla drowned in every sugar syrup. But have you ever tried jaggery rasgulla? Jaggery rasgulla is not only delicious, but is also beneficial in terms of health. The use of jaggery instead of sugar makes it even more indigenous and nutritious and it can be easily made at home. So let’s know its easy recipe.
Material
- Full Cream Milk – 1 liter
- Lemon juice – 2 tablespoons (or vinegar)
- Water – 1 cup
- Flour – 1/2 teaspoon (to protect against rasgulla break in Chasni)
- Jaggery – 250 grams
- Water – 3 cups
- Green Cardamom-2-3 (crushed)
- Saffron or rose water – optional
Method
1-First of all boil the milk and turn off the gas and add lemon juice to it. The milk will burst, the chest and water will be separated.
2-Sieve the cotton in a cotton cloth and wash it with cold water so that lemon sourness comes out. Squeeze the rash and remove the excess water and hang it for 30 minutes.
3-Clean and smooth it by mashing it for 10 minutes. Now mix 1/2 teaspoon of flour and knead it again for 2-3 minutes. Make small tablets, make sure that you do not burst.
4-Heat the water and add jaggery to it. Sieve it when the mud is completely dissolved so that the soil or impurities are removed. Then place it on the gas again, add cardamom and rose water.
Put rasgullas in 5-jaggery syrup and cook on high flame for 10 minutes. Then cook on medium flame for 10-15 minutes.
