Rasgulla Pudding (Eggless ) Recipe by Shampa Das
Cooking Instructions 25 minutes 1 Make the caramel first, put the sugar in a pan and add water. Let it melt in low flame. When it starts melting rotate the pan slowly. As you get the amber colour switch off the flame and transfer the caramel in the pudding bowl or mould and keep aside to cool 2 In a mixing bowl take the curd and add the milk and condensed milk into it, beat it with a balloon whisk. Make sure there is no lumps 3 Sieve it. Put few rasgullas in the pudding bowl and pour the mixture into it. Add rest of the rasgullas in the pudding bowl and cover it with aluminum foil 4 In a steamer boil water and put the bowl on the perforated plate and cover it with lid, lower the flame and cook for 25 minutes and switch off the flame 5 Let it come to room temperature and keep it in the fridge for some time and it's ready to serve 1 Make the caramel first, put the sugar in a pan and add water. Let it melt in low flame. When it starts melting rotate the pan slowly. As you get the amber colour switch off the flame and transfer the caramel in the pudding bowl or mould and keep aside to cool 1 Make the caramel first, put the sugar in a pan and add water. Let it melt in low flame. When it starts melting rotate the pan slowly. As you get the amber colour switch off the flame and transfer the caramel in the pudding bowl or mould and keep aside to cool 2 In a mixing bowl take the curd and add the milk and condensed milk into it, beat it with a balloon whisk. Make sure there is no lumps 2 In a mixing bowl take the curd and add the milk and condensed milk into it, beat it with a balloon whisk. Make sure there is no lumps 3 Sieve it. Put few rasgullas in the pudding bowl and pour the mixture into it. Add rest of the rasgullas in the pudding bowl and cover it with aluminum foil 3 Sieve it. Put few rasgullas in the pudding bowl and pour the mixture into it. Add rest of the rasgullas in the pudding bowl and cover it with aluminum foil 4 In a steamer boil water and put the bowl on the perforated plate and cover it with lid, lower the flame and cook for 25 minutes and switch off the flame 4 In a steamer boil water and put the bowl on the perforated plate and cover it with lid, lower the flame and cook for 25 minutes and switch off the flame 5 Let it come to room temperature and keep it in the fridge for some time and it's ready to serve 5 Let it come to room temperature and keep it in the fridge for some time and it's ready to serve More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie Macaroni pasta Mango mojito Saibhaji Oats Veg Dosa Badam ki chakki ka halwa Palm Pudding / Nungu Pudding Hot coffee Stick square patties Japanese egg omelette Drum stick Macaroni pasta Mango mojito Saibhaji Oats Veg Dosa Badam ki chakki ka halwa Palm Pudding / Nungu Pudding Hot coffee Stick square patties Japanese egg omelette Drum stick