5 Steps To Make Soft Rasgullas At Home For Tagore Jayanti

Ingredients

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Prepare Chenna

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Prepare fresh chenna with curdled milk or use premade chenna or paneer. Knead it to a soft dough.

Make Sugar Syrup

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Boil 4 cups of water with 1 cup sugar and cardamom. Boil it and stir to dissolve sugar. Simmer until it is slightly thick.

Cook Rasgullas

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Drop the chenna balls into syrup. Cover with lid and boil for 15 minutes.

Cool and Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Turn off the heat and cool the rasgulla. Serve with rose water and saffron.