Jaggery rasugulla
Jaggery rasugulla

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, jaggery rasugulla. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Jaggery rasugulla is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Jaggery rasugulla is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook jaggery rasugulla using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Jaggery rasugulla:
  1. Get 1 litre full fat milk or whole milk
  2. Take 3 tbsp vinegar or lime juice add more or less
  3. Take 1 tsp cornstarch or maida
  4. Prepare 1 cup date palm jaggery grated
  5. Take 1/2 cup sugar
  6. Take 4 cup water
  7. Take 1 tsp cardamom powder
Steps to make Jaggery rasugulla:
  1. MAKING CHENNA FOR RASUGULLA - Heat the milk in a pan and bring it to boil. - Once milk starts to boil, reduce the flame and add 1 tsp vinegar at a time and stir. Repeat the process until you see the milk curdles and whey separates. - Strain it with cheesecloth or muslin cloth and rinse under running water to get rid of any sourness from the vinegar or lime juice. - Now squeeze gently to drain out extra water and put it under a heavy object for 5-10 minutes. The chhena should not be too dry.
  2. MAKING THE CHENNA BALLS - Knead the chenna with cornstarch by mashing with your hand until you get a smooth dough or your hands become slightly greasy. It will take around 8-10 minutes to get a smooth dough. - Divide the dough into equal portions and make small, round balls. Just make sure they are crack free or else they will break while cooking
  3. MAKING THE SYRUP - In a wide bottomed pan or pot heat water followed by sugar, jaggery, and cardamom powder. Bring them together to boil until jaggery melts. The syrup must be of a runny consistency. No need of making one string or two string.
  4. Add the chenna balls slowly one by one to the bubbling syrup. Cover and let it cook for 8 minutes over high flame. - Then Remove the lid and you can see the balls are increased in size. Now slowly turn each of them around once and again cook them over a high flame for 3 minutes. - Once done reduce the flame to low to medium. Cover and cook for 15 minutes more. Check in between and slowly turn them around twice. - Remove from flame and transfer to a bowl with the syruP

So that is going to wrap this up for this special food jaggery rasugulla recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!