rose rasgulla video rose rasgulla video Viewed 1006 times rose rasgulla video. Here in this easy rasgulla recipe, and take it to next level by creating a fusion version – rose rasgulla. Original or traditional rasgulla in its own right is massively popular. Spongy rasgulla is one of the core characteristics of a good rasgulla. Tweet Recipe Description for Rose Rasgulla Recipe Preparation Time: 5 minsCooking Time: 20 mins Makes 12 rasgullas Show me for rasgullas Ingredients For Rose Rasgulla4 cups cow's milk2 tbsp vinegar few drops of edible pink colour1/2 tsp rose essence2 cups sugar4 cups water Method For rasgullaTo make {span class="bold1"}rose rasgulla{/span}, heat the cow's milk in a broad non-stick pan, bring it to boil.Switch off the flame and add the vinegar, mix gently using a spatula until the milk curdles.Strain the chenna in the muslin cloth and discard or store the whey.Put cold water over it and squeeze it very well to remove excess moisture.Transfer the chenna in a big thali, add few drops of edible pink colour and knead the chenna using your palm for 3-5 minutes until it’s soft.Divide the chenna into 10 equal portions and roll each portion into small balls between your palms.For sugar syrupIn a deep pan, combine sugar and water and bring it to boil.Add the rose essence and mix well.Put the chenna balls in boiling sugar water.Pressure cook them without whistle on medium flame for 15 minutes until they double in size.After 15 minutes switch off the flame and allow it to cool.Refrigerate for 2 hours and serve {span class="bold1"}rose rasgulla{/span} chilled. See step by step images of Rose Rasgulla Recipe RECIPE SOURCE : Tarla Dalal's Latest Recipes