What not to do while preparation rasgulla: Everyone likes to eat rasgulla, so many people make rasgulla at home, but rasgulla becomes tight or hard due to unknown mistakes. In such a situation, avoid these mistakes while making rasgulla.
5 Mistakes that Ruin Soft and Spongy Rasgulla: Rasgulla is the most preferred and easily made dessert in Indian sweets. The more soft and juicy in food it should be, the more pacens and tacuic needs to be made. Many times people make rasgullas at home, but either they become tough, or remain raw from the middle, or their shape deteriorates and breaks down in syrup. In such a situation, all the hard work goes waste. If you also want to make soft and juicy rasgulla at home, then you should avoid some basic mistakes. Let us know what mistakes we have to avoid while making Rasgulla and what should be made in mind.
To make perfect rasgulla, do not forget to forget these 5 mistakes (avoid these mistakes for fluffy and soft rasgulla)
Not using the right milk
The first and biggest condition of making rasgulla is the right milk use. Often people use toned or very heavy fat milk, which does not make chena soft and becomes like rasgulla rubber, it does not look good at all. For this, always take full cream cow’s milk and tear it properly. While adding vinegar or lemon, keep in mind that milk does not become light, it does not become completely like curd nor too sour.
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Hurry
The real art of making rasgulla is perfect chhena. Many times people do not knead it properly or knead it more. If the chenna is not kneaded properly, the rasgullas can break and if too much is kneaded, then the rasgulla becomes hard. The right way is to knead the chena with the palm slowly and knead it until it becomes smooth and smooth.
Cook
Many times people boil the rasgullas on high flame, causing their shape to deteriorate or they burst. While cooking on low heat, they do not swell and remain raw. The real trick is to keep the syrup on a slight boil and let the rasgullas cook in it. On the high heat, the syrup becomes rapidly thick and rasgulla becomes tight.
Sugar and wrong water ratio for sugar syrup
The more the rasgulla is cooked in the sugar syrup, the more juicy it will be. If the syrup is very thick, then the rasgulla will not absorb the juice properly and if it is very thin then the rasgulla will start to break. So the perfect proportion to make syrup is- one part sugar and four parts water. This ratio will make rasgulla light, juicy and absolutely perfect.
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Rasgulla deteriorates due to lack of patience
Hasis is the biggest mistake while making Rasgulla. People often reduce the heat in the early circle, take out the rasgulla without cooling the sugar syrup or do not give them time to set comfortably. Remember that rasgulla needs time to cook slowly and cool into the syrup. Only then is both its taste and texture better.