Bengal gram (Chana): 200 gram.
Bombay ravva: 1 table spoon
Baking soda: 1/2 tea spoon
Misri sugar tablets: 2 table spoon
Water: 3 glasses (600ml)
Method of Preparation:
1. First of all take Bengal gram (Chana) in a plate and with the help of your palm rub them until they become soft and still if they are in dry powder form, just sprinkle little water and rub it again to make them still more soft.
2. Next add Bombay ravva (Upma) and baking soda to the above Bengal gram soft powder (in1) and mix them together to make them still soft (like paste).
3. And to that entire mixture (1+2), add the misri sugar tablets and make this soft-like mixture into round balls (not of big size).
4. Now take a metal dish of hollow type (Banali), pour that 1 kg sugar into the dish and go on adding water while stirring all the contents with a big spoon, so that to make it into a paste(pakam).
5. Now into this paste, drop those round balls of Bengal gram (made as in 3) and boil them. As soon as the round balls dropped into this pakam, at once the rasagullas drowned into the pakam and after boiling, they increase in size (swell) and come again to the top of the pakam.
6. Keep it go on boiling like this and add one big spoonful of water for every 2-3 minutes. Otherwise the liquid paste (pakam) becomes hardened.
7. Within 15 – 20 minutes, rasagullas get boiled and not more than that time required for boiling.
8.After this remove he dish (banali) from the stove and keep the dish on the table to make it cool and while it is cooling pour one glass of water in to the pakam, and wait for two hours and by that time the rasagullas are neatly formed with a well looking round shaped form.
Now offer them to the guests.
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