How to Make Modak Recipe, Rasgulla, and Malpua Recipe at Home in English?

In this article and the step-by-step below I cover three different sweets recipes for making Modak Recipe, Rasgulla Recipe, and Malpua Recipe at Home in English. One method requires just to read the whole blog on GIforU.

How Modak Recipe, Rasgulla, and Malpua Recipe is Made Step by Step?

This is the easiest Homemade Modak Recipe, Rasgulla Recipe, and Malpua Recipe at Home in English because of you only some Ingredients and easy methods.

Homemade Modak Recipe-:

Modak is a favorite dish of Ganesha, eaten in Maharashtra. In Maharashtra, Modak (Rice Modak) is made in the house on the occasion of Ganesh Puja. Ghee is not used to making Modak, so you can eat it as much as you want.
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What are the Ingredients Required for Modak Recipe?
  • Rice flour - 2 cups
  • Jaggery - 1 .5 cup (finely broken)
  • Raw Coconut - 2 cups (finely grated)
  • Cashews - 4 tbsp (cut into small pieces)
  • Raisins - 2-3 tbsp
  • Poppy seeds - 1 tbsp (put in a hot pan and roast it lightly)
  • Cardamom - 5 -6 (peel and grind)
  • Ghee - 1 tbsp
  • Salt - half a teaspoon
How to Make a Modak Recipe?

Put jaggery and coconut in a pan and keep it for heating. Keep stirring with a spoon, the jaggery will melt, stirring continuously with a spoon, until a thick mixture of jaggery and coconut is formed. 

Step 1: Add cashews, raisins, poppy seeds, and cardamom to this mixture. Pithi is ready to fill in Modak.

Step 2: Put 1 teaspoon of ghee in 2 cups of water and keep it warm. As soon as the water boils, turn off the gas and add rice flour and salt in water and stir well with a spoon.

Step 3: Now take out rice flour in a big vessel and knead a soft dough by hand. 

Step 4: If the dough feels tough then you can add 1 - 2 tbsp water and keep some ghee in a bowl. Apply the ghee in the hands and mash the flour until the dough becomes soft. Cover this dough with a clean cloth.

Step 5: Lubricate the hands with ghee and take out a lemon-like dough from the kneaded rice flour and place it on the palm, with the thumb and fingers of the other hand, extend it thinly along the edge, making it slightly matted with the fingers.

Step 6: Put 2 small glasses of water in a wide vessel and keep it warm. Put a mesh stand and place the Modak in the sieve and let it cook in steam for 10 - 12 minutes. You will see that Modaks are quite bright by cooking in steam. 

Step 7: Modak is ready.

Rasgulla Recipe at Home:-

Sweetness fills the mouth as soon as you hear the name of Chenna Rasgulla. It is a bit difficult to make, but it can be made easier with a little hard work and a little practice. Come, let us make Chena Rasgulla today.

What are the Ingredients Required for Rasgulla Recipe?
  • Milk - 1.5 liters (7 cups)
  • Lemon juice or vinegar - 2 tbsp (2 lemon juice)
  • Arrowroot - 2 tsp
  • Sugar - 800 grams (4 cups)
How to Make a Rasgulla Recipe?

The main ingredient for making Rasgulla is chenna, which we can bring from dairy by calling it fresh chenna, or we can make it at home with milk. 
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Step 1: If we want to make chenna at home, then firstly we will make Chhena make Rasgulla.

Step 2: Cana to milk to make it out in a heavy bottom pan and heat it. After the milk starts boiling, take the milk off the gas, let the milk cool down a little, you can also add 1 cup of water to the milk to cool it.

Step 3: Stir with a spoon adding a little lemon juice to the milk, stop pouring the lemon juice when the milk gets completely cracked, the Chhena and water Start to look different. 

Step 4: Strain the chenna into a cloth and pour cold water over it so that the lemon flavor does not remain in the chenna. Remove the excess water by lifting the cloth from all sides and pressing it with your hand. 

Step 5: Chena is ready to make Rasgulla.

Step 6:  Take out the chenna in a plate and mash the Chhena for 4-5 minutes, now add the arrowroot to the Chhena and again smooth the Chhena for 4-5 minutes by rubbing it thoroughly, churn the chenna so much The smooth the dough starts appearing like dough, chenna is ready to make Rasgulla.

Step 7: Take out the Chhena little by little, make small balls of one-inch diameter, and keep it in a plate. Make shells in this way for all Rasgullas and cover them with a wet cloth.

Make Sugar Syrup:-

Put sugar and 2 cups of water in a broad vessel and heat it; After the syrup comes to a boil, put the balls made from the syrup into the syrup. Cover the pot and check the chenna balls and let it boil on high flame for 20 minutes, after 8-10 minutes the sugar syrup starts to thicken, add water by adding 1 to 1 tablespoon of syrup, making sure that the sugar syrup always boils. Keep coming, while cooking Rasgulla, you can add 1-2 cups of water.

Rasgullas become almost double after flowering, after cooking Rasgulla, turn off the gas. Allow Rasgulla to cool in sugar water only. Take chenna Rasgullas are ready, Rasgullas can be eaten right now, but after 10-12 hours Rasgullas will become good sweet and very tasty after they cool down, keep them in the fridge, keep the Rasgullas submerged in sugar syrup, sugar syrup Rasgulas immersed in it can be eaten in the refrigerator for 15-20 days. Serve and eat cold Rasgulla (Bengali Rasgulla).

Malpua Recipe at Home:-

Malpua is a recipe made in North India. They are very tasty and the way to make them is very easy. Malpua is also eaten with Rabri or Kheer, it is also called Kheerpua, in Rajasthan, Mawa Malpua is also made by mixing Mawa in Malpua. Come, let us make Malpua today

What are the Ingredients Required for Malpua Recipe?
  • Wheat flour - 1 cup (125 grams)
  • Milk - 1/4 cup (50 grams)
  • Sugar - 1/4 cup (40 - 50 grams)
  • Desi Ghee - For Frying
How to Make the Malpua Recipe at Home in English Step by Step?

Put the sugar in a bowl and add milk and stir until the sugar dissolves. 
Indian-malpua recipe-how to make malpua recipe with GIforU
Step 1: Add the flour to the milk and sugar solution and mix it until the kernels are finished.

Step 2: Now add enough water to make the batter thick like pakoras solution. Mix the batter well for 4-5 minutes and beat it until it becomes very smooth.

Step 3: Heat a deep bottom pan with ghee, which is less deep. Now fill the batter in a spoon and spread it round in the pan. 

Step 4: Cook the goods on slow and medium flame.

Step 5: When it turns light pink, take out the Malpua and keep it on a plate. 

Step 6: Depending on the size of the pan, only one Malpua can be cooked at a time. About 8-10 goods will be made in such a solution. Prepare all the goods in this way.

Step 7: Malpua is ready. Serve hot or cold with kheer or green coriander chutney, tomato sauce or sour lemon pickle and eat them.

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Tags:- Modak recipe, Rasgulla recipe, Malpua recipe, How to make Modak, easy Modak recipe, How to make Rasgulla, easy Rasgulla recipe, How to make Malpua, easy Malpua recipe.

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