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1 litre - Full fat
1/4 cup -
quick cooking oats
2 tbsp -
1 cup -
2 cup - Water
2 tsp - Rose water
nuts for decorating
How to Make Oats Rasgulla
Heat the milk and bring it to boil.
Add the lemon juice and stir until the milk curdles.
Now pass the curdled milk through a muslin cloth. Keep aside the whey.
Wash out the curdled milk thrice with cold water to get rid of the lemon flavour.
Tie the both ends of the cloth and hang for at least 6 hours.
After 6 hours, the drained cheese (paneer) will be ready to get prepared as rasgulla.
Add the quick cooking oats to the paneer and knead them in to a smooth dough.
Shape the dough into small balls.
Place pistachio nuts over the paneer balls and keep aside.
Meanwhile prepare the sugar syrup.
Boil the water and the sugar until it becomes a single string consistency.
Now put the balls in the syrup.
Add rose water and cook until the balls start floating.
Recipe courtesy: Priya Easy N Tasty Recipe
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.