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Chennai Rusgolla

Chennai Rusgolla

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 4

  • full cream Milk 1 litre

  • Vinegar 1 tsp

  • Pitachios for garnishing 4-5 nos

  • Vanilla essence 1 tsp

  • Sooji 1 tsp

  • Maida 1 tsp

  • Sugar 150 gms

Directions

  • 01

    1- First of all boil full cream milk.When it boils then switch off gas and pour 1 glass of normal water in it to make it little cool.

  • 02

    2- Now put 1 tea spoon of vinegar or 1 tsp.of lemon juice when water separated then stain it in strainer throw water, wash it in running water and keep some thing heavy on Chenna.

  • 03

    3- Now take a big plate put Chennai on it and mash it until it starts leaving oil otherwise Rusgoolas will not become soft.

  • 04

    4-Then put 1 tsp. Of sooji, 1 tsp. ofmaida to make it white and for spongyness.

  • 05

    5- Kneed it until it becomes v.v.soft then make small balls from it. Nearly 11 balls will be ready.

  • 06

    6- Take a pan put 3 glass of water in it , 150 gram sugar and out little milk to make it clean.

  • 07

    7- When water starts boiling put all balls of Chennai in it and cover it on medium flame for 15 minutes.

Review

5

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