Mini Rasgullay Recipe by Food Fusion

Delight in the sweetness of bite-sized Mini Rasgullay—soft, spongy, and soaked in sugary bliss! Perfect for when you crave a little indulgence in every bite. #happycookingtoyou #foodfusion #araywahh

Written Recipe: https://bit.ly/4eoeCmB

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00:00 Mini Rasgullay
00:12 Prepare Cheese
02:02 Prepare Sugar Syrup
02:42 Aray Wahh!

Recipe in English:

Ingredients:
-Doodh (Milk) 1 & ½ litre
-Water 4 tbs
-Sirka (Vinegar) 3-4 tbs
-Milk powder ½ tbs
-Maida (All-purpose flour) 2 tsp Substitute: Cornflour
-Water 3 Cups
-Sugar 1 & ½ Cup
-Hari elaichi (Green cardamom) 3-4
-Pista (Pistachios) sliced
-Zafran (Saffron strands)

Directions:
-In a pot,add milk & bring it to boil.
-Turn off the flame,in water,add vinegar,gradually add in boiled milk & stir gently until milk is curdled.
-In a bowl,place strainer,muslin cloth and strain the curdle mixture through the strainer to separate whey and rinse thoroughly with water and squeeze out excess moisture.
-Place prepared cheese on a clean working surface & knead it with back of your palm for 3-5 minutes.
-Add milk powder,all-purpose flour,mix well & knead again for 3-5 minutes (Don’t over knead the cheese).
-Take small quantity of mixture,make smooth balls with no cracks & cover with damp cloth (makes 38-40).
-In a wok,add water,sugar,green cardamom,mix well & cook on low flame until sugar is dissolved.
-On low flame,add mini rasgulla balls in sugar syrup & cook on medium flame without stirring for 3-4 minutes,cover & cook for 8-10 minutes or until double in size.
-Remove from flame & let them cool.
-Once cooled completely,take into a serving bowl,garnish with pistachios,saffron strands & serve!

Recipe in Urdu:

Ajza:
-Doodh (Milk) 1 & ½ litre
-Water 4 tbs
-Sirka (Vinegar) 3-4 tbs
-Milk powder ½ tbs
-Maida (All-purpose flour) 2 tsp Substitute: Cornflour
-Water 3 Cups
-Sugar 1 & ½ Cup
-Hari elaichi (Green cardamom) 3-4
-Pista (Pistachios) sliced
-Zafran (Saffron strands)

Directions:
-Pot mein doodh dal ker ubal lein.
-Chulha bund ker dein,pani mein sirka dal dein aur thora thora ker ka boiled doodh mein shamil karein aur milk curdle hunay tak gently stir ker lein.
-Bowl mein strainer aur malmal ka kapra rakh dein aur curdle mixture ko strain ker ka whey alag ker lein phir water sa ache tarhan dho lein aur haathon ki madad sa moisture ko squeeze ker lein.
-Clean working surface per tayyar cheese dal dein aur haateli ki madad sa 3-5 minutes kliya knead ker lein.
-Milk powder aur maida dal ker ache tarhan mix karein aur 3-5 minutes kliya dubara knead ker lein (Don’t over knead the cheese).
-Mixture ki small quantity lein aur smooth balls bana lein (with no cracks) aur damp cloth sa cover ker lein (makes 38-40).
-Karahi mein pani,cheeni aur hari elaichi dal ker ache tarhan mix karein aur cheeni ghul janay tak paka lein.
-Halki ancch per sheeray mein mini rasgulla balls dal dein aur darmiyani ancch per 3-4 minutes (without stirring) paka lein aur dhak ker 8-10 minutes ya size double ho janay tak paka lein.
-Chulhay sa hata ker thanda ker lein (makes 38-40).
-Jab thanday ho jayein tou serving bow mein nikal lein,pista aur zafran sa garnish ker ka serve karein!