Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, rasgulla stuffed baked curd. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Rasgulla stuffed Baked Curd is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Rasgulla stuffed Baked Curd is something which I’ve loved my whole life. They’re nice and they look wonderful.
Hi everyone 👋 Welcome to my channel. Learn how to make soft and spongy Rasgulla using curd. Quick and easy recipes at home.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook rasgulla stuffed baked curd using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Rasgulla stuffed Baked Curd:
- Make ready Hung curd…
- Get Milkmaid…
- Make ready Milk…
- Take Vinegar.
- Prepare Sugar..
- Prepare Coco powder..
However, it is little difficult to prepare this recipe. Say bye to traditional calories filled samosa and prepare regular samosa with a healthy tw. Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home. Learn how to make bengali rasgulla recipe at home.
Instructions to make Rasgulla stuffed Baked Curd:
- Tie curd in a muslin cloth & leave it for 4 to 5 hours.
- After 5 hrs curd is ready now
- Make paneer from 1/2ltr milk.
- Make some mini rasgulla.
- Boil the rasgulla in sugar syrup.
- Now mix the curd & milkmaid.Blend it with the help of a hand blender.
- Put some mini rasgulla in this mixture & bake it for 10 to 15 mins.
- Make it cool & cut it into pieces.
Spongy Rasgulla is one of the popular Indian sweet Do not stuff too many balls in a small pan. They must have enough space to float around and puff up. Rasgulla, a popular milk-based sweet treat that originates from the state of West Bengal. It is prepared from paneer or chena (Indian cottage cheese) which is achieved by curdling the milk. Fresh paneer is drained thoroughly and mashed until smooth.
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