Bangoli Chhena
Bangoli Chhena

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, bangoli chhena. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Bangoli Chhena is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Bangoli Chhena is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook bangoli chhena using 7 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Bangoli Chhena:
  1. Get Full cream milk
  2. Make ready Lemon juice
  3. Make ready Sugar
  4. Make ready Water
  5. Prepare kesar strands
  6. Get arrowroot
  7. Get cardamoms
Instructions to make Bangoli Chhena:
  1. Add milk in the heavy bottom pan add 2 tbsp lemon juice & stir until the milk curdles.
  2. Cheese and water spread, Strain the water completely from chenna.
  3. Rinse the chenna under running water to remove the acidic flavor.
  4. Tie the cloth. Squeeze it well to remove the excess whey as much as possible.
  5. Hang it for 1 to 1½ hours. Chenna should not have any excess whey. It must be crumbly.
  6. Knead chenna and arrowroot in a way that the mixture forms a smooth dough.
  7. Put chena on a plate and mash with hands to make it smooth like a dough.
  8. Take a small portion of the chena, keep it between your palms and press it with hands to give it a round shape.
  9. Add sugar, cardamoms & water to a wide pan or pot.
  10. Stir to dissolve the sugar. Bring it to a boil.
  11. Bring the sugar syrup to a rolling boil on a medium flame.
  12. Then add the balls one after the other gently. Cover the pot immediately with a lid.
  13. Cook on a medium flame for 9 to 10 mins.
  14. The syrup must be bubbling & boiling steadily throughout this time.
  15. Keep the lid closed always otherwise they will shrink or fall flat. Do not open at least 20 mins.
  16. They double in size and also sink in syrup when cooked completely.
  17. Allow rasgulla to rest and cool completely. Serve them chilled. If desired garnish with saffron.

So that is going to wrap this up for this special food bangoli chhena recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!