Bread Rasgullas Recipe: A Delicious Twist on a Classic Sweet

Bread Rasgullas are a quick and innovative twist on the traditional Indian sweet, perfect for those who want to enjoy a delightful dessert without the hassle of making chenna from scratch. Here's how you can make them at home: Ingredients

Bread slices (6-8)

Milk (1 cup)

Sugar (1 cup)

Water (2 cups)

Cardamom powder (1/2 teaspoon)

Lemon juice or vinegar (1 tablespoon)

Mixed nuts (almonds, pistachios) for garnish

Instructions

1. Prepare the Bread:

   1. Cut the edges of the bread slices and then tear them into small pieces. Set aside.

1. Make the Paneer:

   1. In a saucepan, bring the milk to a boil.

   2. Once the milk starts boiling, add lemon juice or vinegar and stir gently until the milk curdles and the whey separates.

   3. Strain the mixture using a muslin cloth or a fine sieve to collect the paneer. Rinse it with cold water to remove the sour taste of lemon or vinegar.

   4. Squeeze out the excess water from the paneer and set it aside.

1. Make the Paneer:

   1. In a saucepan, bring the milk to a boil.

   2. Once the milk starts boiling, add lemon juice or vinegar and stir gently until the milk curdles and the whey separates.

   3. Strain the mixture using a muslin cloth or a fine sieve to collect the paneer. Rinse it with cold water to remove the sour taste of lemon or vinegar.

   4. Squeeze out the excess water from the paneer and set it aside.

1. Mix Bread and Paneer:

   1. In a mixing bowl, combine the paneer with the bread pieces.

   2. Knead them together until you get a smooth dough-like consistency. If needed, blend it in a mixer to make it smoother.

2. Form the Rasgullas:

   1. From the mixture, shape small balls (like laddoos) using your hands. Ensure there are no cracks.

3. Prepare the Sugar Syrup:

   1. In a large pan, add water and sugar, then bring to a boil.

   2. Add cardamom powder to the syrup for flavor.

   3. Once the syrup is boiling and sugar is completely dissolved, carefully add the bread balls into the syrup.

   4. Cover the pan with a lid and let them cook for about 15-20 minutes on medium heat.

4. Finish and Serve:

   1. Once cooked, turn off the heat and let the Rasgullas cool in the syrup.

   2. Garnish with chopped nuts for added flavor and texture.

5. Serve:

   1. Serve the Bread Rasgullas chilled or at room temperature. They can be stored in the fridge and enjoyed as a cool, refreshing desser