Skip to main content

Featured

Jeera rice recipe | restaurant style cummin Rice | quick jeera pulao

 About Jeera Rice Jeera is the Indian Hindi word for cumin. Jeera rice is rice cooked with cumin butter also called jeera-rice. As Chapati is easy to make, so is Jeera Rice . This recipe is a side dish for Indian people. Cumin is also known as Jeera in Hindi hence the name of this dish is Jeera Rice. Many spices are used to cook all the dishes in India in which cumin plays a major role. It adds flavor and aroma to the dish. You get iron, copper, and many other nutrients from cumin seeds. Cumin works great in your digestion. Indian food is heavy so some people enjoy serving this rice with heavy items like curry and dal. This is an aromatic rice dish that is spiced with mild spices and has a distinct taste of cumin. Fragrant rice has long grains of rice along with cumin seeds and green chilies that pair well with your other dishes. Cumin takes this dish to a whole new level. To prepare this dish, long-grain rice is first Cooked with whole spices. Then cumin seeds and green chil
Post a Comment
Read more
Labels

RASGULLA recipe | Bangali rasgulle recipe | how to make rasgulla recipe

About Rasgulla

  Rasgulla is a Bengali milk-based dessert recipe made with chenna.  It is known for its spongy and juicy texture with the sweetness of sugar syrup.  Rasgulla is a dessert recipe that is served after lunch or dinner. Rasgulla is a milk dessert that is loved by people all over India. It is made into balls by curdling milk, skimming off the whey, and adding some ingredients to the milk.  These balls are kept in sweet sugar syrup for some time until the balls become soft and spongy.  This dish is delicious so it is mostly made during festivals.

RASGULLA

To make rasgulla, chenna is first made by adding curd to milk.  Then separate the chenna and buttermilk in a clean cloth.  The soaked chenna is kneaded and rolled into a round shape.  These round balls are then cooked in sugar syrup until they become light and spongy.


I make this rasgulla dessert often because I love it so much.  I also use this recipe to make rasamalai and cham.


I would like to give you some tips and suggestions for making a rasgulla recipe.  First of all, use thick milk to make this recipe.  Secondly, another important tip for this recipe is to make the chenna.  When you separate chenna and buttermilk, vote pressure.  And this last instruction of mine should not have cracks in the prepared balls.  Otherwise, these balls will break when you boil them in hot sugar water.


I have written some dessert recipes some time ago that you must read I am sure you will like them like

RASGULLA


 PREP TIME: 25M

COOK TIME:   15M

COURSE:  DESSERT 

CUISINE:  BENGALI  /  INDIAN 


INGREDIENTS


  1. Milk - 750 ml


  2. Vinegar \  Lemon juice - 1/2 tsp


  3. Sugar - 1 cup


  4. Water - 2 cups


  5. Sugar - 1 tbsp


INSTRUCTIONS


Instructions For Chenna (Indian cottage cheese)


1. First boil the milk in a pan.  When you think the milk is about to boil, take it down.


 2. After 2 minutes add vinegar to the milk. Then the milk will thicken in a while. You will get curd and cheese curd in the milk. Then you strain the milk with a clean cloth.  Pour clean water and wash the paneer well.  Then slowly squeeze the cloth by hand to remove the excess water.


 3. Mash until the cheese is soft.  Then mix 1 teaspoon of sugar in it and make balls.  Make small balls till they form.


Instructions For syrup (chasni)


 1. You take a steel cooker.  If you don't have a cooker with you, you can make it in a pan.  Add water to it as much as you think fits.  There is no problem if the syrup becomes too much on the amtor.  The taste of rasgulla depends on the syrup itself.


 2. Then when you feel that the water has boiled, add sugar.  Be stingy with sugar because if you add too little, the taste of paneer will come out.  And if you add too much, the rasgulla will be too sweet, so just add the measure.


3. When you feel that the sugar has melted and the syrup has thickened, it means that your syrup has poured.


  4. Then add the balls to the cooker.  Cook till 3 whistles of the cooker.  You will find that the rasgulla has doubled in size.  After the cooker cools down, remove the rasgulla in a large bowl.  Refrigerate and serve cold.


Tips For Rasgulla 


  1. Use cow's milk as much as possible.  If there is skimmed milk, heat it and use it the next day.

 

 2. If desired, you can make the rasgulla in a steel pan instead of a cooker.  Add sugar and water to a pan, add the balls and let it boil for 15-20 minutes on medium gas.  And yes, be careful not to open the lid before the time is up.


  3. After making rasgulla you will find it tastes good and spongy the next day.

RASGULLA
@passionaboutplating

FREQUENTLY  ASKED QUESTIONS (FAQ)


Q. What is put in the rasgulle?

•   milk, flour, lemon and syrup are  to make it.


Q. How many days does rasgulle spoil?

• 2 days


Q. How many rasgulles should be eaten in 1 day?

• 2 to 4


Q. What is the real name of Rasgulle?

• chenna rasgulla


Q. What do you say to rasgulle in English?

• Syrup Filled Roll


  I hope you like this recipe and let me know in the comments how you make it at home.


Thanks for reading….


  Share…. 



Labels:

Comments

Post a Comment