Easiest Way to Make Yummy Rasgulla kheer

Rasgulla kheer. #Kheer Rasgulla.vermicelli kheer enriched with watermelon shaped rasgulla & lots dry fruits. Rasgulla ka kheer is a delicious bengali dessert. must try. taste of rasgulla and kheer together. a perfect dessert recipe to complete your meal. also watch. Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home.

The Hyderabadi Lauki Kheer with Mini Rasgullas tastes best chilled. 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. Who doesn't love rosogolla or rasgulla ? You can have Rasgulla kheer using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rasgulla kheer

  1. It’s 4 of rasgulla.
  2. It’s 2 cup of milk.
  3. Prepare 50 gram of mawa.
  4. Prepare To taste of sugar.
  5. Prepare 1-2 pinch of cardamom Powder.

Paneer Kheer with rasgulla is rich and delicious Indian dessert. It's obviously made using paneer and baby rasgulla delicately flavoured with Kesar ( saffron) and made more rich with dry fruits and nuts. This is a delicacy from state of Bengal, these are very light and delicious. Sweetened khoya dumplings stuffed with rasgullas.- an exotic Bengali sweet what an exotic sweet Kheer-kadam, otherwise known as Raskadam, is enclosing another one.

Rasgulla kheer instructions

  1. Boil milk and reduce it to half.
  2. Add sugar and mawa mix stirring constantly.
  3. Add the rasgulllas and cardamom powder.
  4. Switch off and cool it down.
  5. Refrigerate it and serve cool.

Heat the milk, when it start to boil, simmer the flame, add the lemon juice slowly as you stir. Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. Today let us learn how to prepare rasgulla.

Author: chef

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