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Pink Rasgulla with Natural Food colour Recipe

It's a colourful rasgulla recipe. But I have used natural homemade food colour using beetroot & pomegranate juice.

  • Prep time:
  • 15mins
  • cook time:
  • 25mins
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : NA

Course : Dessert

Ingredients

Ingredients For Pink Rasgulla with Natural Food colour Recipe

Methods
  • 1. Bring to boil the milk first. When it will start to boil switch off the flame.
  • 2. Make it cool for 5minutes & then add vinegar to curdle it.
  • 3. Drain excess water from it & wash the paneer under cold water to avoid the sour taste of it.
  • 4. Now take a muslim cloth, tie the paneer & leave it for an hour.
  • 5. For homemade red food colour, at first grate the beetroot & dry it in direct sunlight for 2 to 3 days.
  • 6. When the grated beetroot will dry totally ,take it in a mixing jar & make a powder of it.
  • 7. Now take 2 glass of water in a pan & start to boil. Add beetroot powder, 2tbspn vinegar, pinch of salt & pomegranate juice.
  • 8. Boil it for 5 to 10 minutes. Check the colour & if it is dark enough then switch off the flame.
  • 9. Store the beetroot powder in an airtight container for long time. When you need colour instant make it.
  • 10. Now mash the paneer very well. Add semolina & 2tbspn beetroot powder in it.
  • 11. Take small portion from paneer & make round or cylindrical shaped rasgulla.
  • 12. Boil sugar syrup with 1 & 1/2 cup sugar, 5cup ready food colour. If needed add water. Add saffron & cardamom for flavour.
  • 13. When it will start to boil, add rasgullas & boil it in high for 10 minutes.
  • 14. After 10 minutes open the lid. It will double in size.
  • 15. Boil it another 10 to 15 minutes in medium flame.
  • 16. After that switch off the flame. Rasgullas are ready.
  • 17. Make it cool & enjoy.

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