Bengali Sandesh/ Rashogulla
Bengali Sandesh/ Rashogulla

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, bengali sandesh/ rashogulla. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Bengali Sandesh/ Rashogulla is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Bengali Sandesh/ Rashogulla is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have bengali sandesh/ rashogulla using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Bengali Sandesh/ Rashogulla:
  1. Get 1 lt Whole milk (Full Fat)
  2. Take 1/4 cup Powdered Sugar
  3. Take 2 tablespoon Vinegar/ Lime juice
  4. Make ready 1/2 teaspoon Cardamom powder
  5. Take Few Pistachios or saffron strands for garnishing (optional)
Steps to make Bengali Sandesh/ Rashogulla:
  1. Heat the milk in a wok on medium flame. Once the milk starts boiling, lower the flame and add 2 tbsp either of lime juice or vinegar to it. Stir gently.
  2. The milk will curdle and greenish whey separating out.
  3. Pour the curdled milk over a muslin cloth lined colander. Drain the whey.
  4. Gather the sides of the muslin cloth. Chenna is collected inside it. Squeeze out whey gently and rinse the chenna in running water to get rid of after taste and smell of lemon or vinegar.
  5. Squeeze out the liquid by gently pressing the collected bundle of chenna in the muslin cloth and keep it under some weight for 15-20 minutes.
  6. Take out the chenna to a plate or wide bowl. Add powdered sugar and green cardamom powder to it. Mix well and knead it like a dough for 3-4 minutes.
  7. Transfer the prepared mixture to a heavy bottom non-stick wok or pan. Cook the mixture on a low flame for about 5-7 minutes while continuously stirring. The resultant chena and sugar mixture will dry out yet will retain moisture.
  8. Put off the flame and allow the mixture to cool down enough to handle. Knead it well, while it is still warm. Divide the mixture into medium sized portions and make round ball.
  9. Using your palms gently press it to flatten slightly. For garnishing, place sliced Pistachio on the center of each Sandesh and press it lightly with your thumb.
  10. Refrigerate the Sandesh at least for 1-2 hours before serving. Sandesh tastes best when served chilled. Consume it within 2 days.

So that’s going to wrap it up for this exceptional food bengali sandesh/ rashogulla recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!