Gur Rasgulla | Gurer Rasgulla |
Gur Rasgulla | Gurer Rasgulla |

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, gur rasgulla | gurer rasgulla |. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious. is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Gur Rasgulla

On the occasion of Rakshabandhan I bring to you a very easy & famous Bengali sweet, Gur Rasgulla. Jaggery rasgulla recipe aka nolen gur rasgulla: Gur rasgulla is an addictive winter delight. These spongy, melt-in-mouth cheese balls in an aromatic jaggery syrup… just taste heavenly.

To begin with this particular recipe, we have to first prepare a few components. You can cook gur rasgulla | gurer rasgulla | using 4 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Gur Rasgulla | Gurer Rasgulla |:
  1. Prepare 1 liter full fat milk
  2. Prepare 1 lemon juice for curdled
  3. Get 1 cup grated jagerry
  4. Get 1/3 tsp cardamom powder

This Gur is a Bengali winter delicacy specially for its aroma. Khejur Gur is also known as Patali Gur. This Khejur Gur is used in various Bengali sweets items starting from PRODUCT NOTE Khejur Gur (Patali Gur)-Date Palm Jaggery is available in rectangular shape in a food graded plastic container. Gur Aasra Trust is running a Children Home.

Instructions to make Gur Rasgulla | Gurer Rasgulla |:
    1. Line a strainer with cheesecloth and set the strainer over a bowl. Have on hand a pressure cooker.
    1. heat, heat the milk, stirring, just until it bubbles at the edges. then switch off the flame.
  3. In a bowl, the lemon juiceAdd the lemon mixture to the milk. Within 3 to 4 seconds, it will start coagulating. Pour the milk curds into the strainer, letting the whey collect in the bowl by a cotton handkerchief,
  4. Pour the remaining water over the curds to wash them well. Gather the four corners of the cheesecloth in your hand and squeeze the cloth firmly to remove the excess whey, letting the whey drop into the bowl. Add a little water here to drain the smell and taste of lemon, hang it for 5 minutes.
  5. Transfer the curds to another bowl. With the palm of your hands, knead the paneer for 6 to 7 minutes, or until the mixture is smooth and the consistency of moist dough.
  6. Take a small portion of it and roll into small balls working between your palm. Make sure your balls are smooth and firm.
  7. You should be able to make 8-9 balls, depending on the size of balls.
  8. Meanwhile, in a pressure cooker add jaggery,s sugar, Cardamom Powder and water. Over a medium-high heat, start boiling.
  9. When it starts boiling, add paneer balls slowly and close it.
  10. After you hear the first whistle, turn down the temperature to the medium setting and keep it there for 8 minutes.
  11. Take it aside for 5 minutes. Do not open the lid. Open the lid and take the rasgullas out in a bowl with a slotted spoon.
  12. Pour the syrup on top of it. Garnish it with saffron and pistachios.
  13. You can serve them warm, but it is advised to let them sit in the jagerry syrup for at least 6 to 8 hours in a refrigerator before serving.
  14. Happy cooking

The trust is managed by a Sikh messiah named Kawar Singh Dhami, who has a heart of … The Gurs, also known as Selûne's Children or the people of the highway, were a nomadic human people. Like their Rashemi kin, Gurs were typically a stout, strong, and sturdy people, with thick black hair, dark eyes, and dusky skin. The GUR Subjects Library is a database of subjects that can fulfil the General University Requirements. For the subject list of each GUR component, please click the relevant icon on the top. Gud Naal Ishq Mitha & Gur Nalo Ishq Mitha.

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