Bikaneri Rasgulla
Spongy chenna balls cooked in light sugar syrup with rose water. Bikaner style — smaller and denser than Bengali rasgulla.
Ise bikaner rasgulla, bikaneri rosogolla naam se bhi khoja jata hai.
Ingredients
Garnish
- Cardamom Powder (garnish) — 1 g
- Rose Water (garnish) — 5 g
Main
- Lemon — 40 g
- sooji — 10 g
- Milk — 1000 g
- sugar — 300 g
- Water — 1000 g
Method
- Boil the milk, switch off, then slowly add lemon juice till it splits.
- Strain the chenna in a muslin cloth and rinse with cold water.
- Hang the cloth for 30 minutes to drain the water.
- Knead chenna with sooji till smooth and your palm feels greasy.
- Roll into small, crack-free balls.
- Boil sugar and water in a wide pan.
- Drop the balls in, cover and cook for 15 minutes.
- Switch off and add rose water and cardamom.
- Cool in the syrup, then chill for 4 hours.
Common questions
- Bikaneri Rasgulla ko English mein kya kehte hain?
- बीकानेरी रसगुल्ला ko English mein Bikaneri Rasgulla likhte hain.
- Ek plate Bikaneri Rasgulla mein kitni calories hoti hain?
- 324 kcal per plate.
- Kitna time lagta hai?
- 55 min lagta hai — 30 min taiyari, 25 min pakana.