Are you tired of the same daily dal and roti? Are your little ones refusing food every time you serve it? It’s time to try out a new recipe!
Namaste!
Welcome to the world of essential readings at www.onindianpath.com. Put on your apron and get ready to explore this delicious and mouth-watering Rasgulla recipe with us!
Introduction
Today, as I sat down to write my next blog, I couldn’t help but think about the magic of cooking and the joys of home. I am thrilled to share my tested new dish with all my devoted readers. So, dear moms, dads, and kitchen enthusiasts, get ready to fill the air with the irresistible aroma of this mouth-watering delicacy!
Things needed for the recipe
Further, collect these essential ingredients as we dive into this delicious recipe!
- 25 gm cottage chese (paneer)
- 50 gm milk solids (khoya)
- dry fruits (almonds, cashew nuts and resin)
- 1/2 cup milk
- half cup tomato puree for gravy
- 5 Green chilly (finely chopped)
- 50 gm Cornflour
- 4 tablespoon curd
- Cream for garnishing
- Indian species
So, all my dear cooks, get ready for the further step. Here are the key steps you need to perform to get this tasty bite ready.
Preparation of chatpati rasgulla (balls)
- Firslty, mix cornflour and khoya well and make the mix into a kneading dough.
- Next, prepare the filling for the balls. Begin by chopping green chilies into small pieces. Similarly, cut the dried fruits into smaller pieces. Keep the raisins (kishmish) as they are.
- Now, mix the grated paneer with the chopped green chilies. Then, add salt, amchur powder, and garam masala, and blend everything together.
- Next, combine the grated paneer with the chopped green chilies. Then, incorporate the salt, amchur powder, and garam masala, mixing everything thoroughly. Apparently, grease your hands with oil while making smooth and finished balls with hand.
- Subsequently, heat the pan and pour oil into it.
- Once the oil is heated, reduce the flame to medium. Then, carefully add 2-3 balls into the pan.
- Let the balls turn a light golden color on one side. Afterward, carefully flip them to cook the other side.
- Now, remove them from the pan and place them on a sheet of butter paper to absorb any excess oil.
Preparation of Gravy of recipe
- Now its time to make gravy.
- Turn on the flame and set a pan over it. Next, add a handful of cashew nuts along with a tablespoon of ghee or oil. Once the pan is heated, sprinkle in red chili powder, carom seeds, garam masala, cloves, a whole black cardamom, four green cardamom pods, two bay leaves, and two strands of cinnamon. Allow the spices to sizzle and release their aromatic flavors.
- Sauté the spices until they release their delightful aroma, filling the kitchen with their fragrant essence.
- Next, mix in the tomato puree and saute for another 2 minutes. And after that, remove the pan from the heat. Allow it to cool. For a smoother and richer texture, you can choose to grind the mixture in a blender if desired.
- Return the mixture to the flame and add 2 spoons of cream. While stirring, gradually add milk to achieve a thicker gravy.
- Pour the chatpate rasgullas into the gravy and gently stir. Garnish with fresh coriander leaves before serving.
- Serve it with naan.
With the tangy rasgullas nestled in a rich, creamy gravy and garnished with fresh coriander leaves, this dish is sure to tantalize your taste buds.
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Conclusion
With this blog, I end on a delicious note. Each bite offers a wonderful blend of flavors and textures, turning a simple meal into something special. Enjoy this dish, and please share your feedback—I’d love to know how it turned out for you!
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