MasterChef Pankaj Bhadouria's video: Rasgulla Chaat I Rasgulla with Paneer I I Pankaj Bhadouria

Rasgulla Chaat I Rasgulla with Paneer I पहले कभी न खायी होगी ऐसी रसगुल्ला चाट I Pankaj Bhadouria Ever tried a Rasgulla chaat? This unique chaat is so delicious that you will be surprise at how the flavors of rasgulla make for an excellent chaat base too! I have shared the recipe of a rasgulla that you can make with store bought paneer but you can also make the rasgulla with homemade chenna in the similar way. The taste of this rasgulla chaat will remind you a lot of a dahi Bhalla too! The soft, spongy and slightly sweet rasgulla are so much like a dahi Bhalla when covered in the sweetened curds and chutneys! Try out this rasgulla chaat for any special occasion at home and let me know how it turned out! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Rasgulla Chaat Preparation Time: 20 minutes Cooking Time: 15 minutes Serves: 5-6 Ingredients: For rasgulla 400g paneer 2 tbsp rava 2 tbsp corn flour 2 tbsp flour 2 cups sugar 6 cups water For Chaat: 2 cups sweetened yoghurt 1 bunch coriander leaves 2 tbsp roasted chana 3-4 green chilies Salt to taste 2 tbsp lemon juice Fine sev Pomegranate seeds Sweet tamarind chutney Chaat masala Mint leaves Method: Break the paneer into small pieces and soak in hot water for 15 minutes. Remove from water and squeeze out all the water from the paneer. Crumble the paneer and mash well for 7-8 minutes till a smooth dough is ready. Add the rava, flour, corn flour and baking powder and knead well. Break the dough into walnut sized balls and roll till smooth, crack free balls are ready. In a large pan take 2 cups sugar and 6 cups of water. Bring to a rolling boil and drop half the prepared rasgulla balls. Cover and cook for 15 minutes till the rasgulla double up in size. Remove the rasgulla with a little of the syrup and add in the next batch to cook. Prepare all rasgulla and chill. Grind together the coriander leaves, roasted gram, green chilies, lemon juice, salt to taste to make the green chutney. Lightly squeeze the chilled rasgulla and place in a plate. Top with sweet yoghurt, tamarind chutney, green chutney, chaat masala, fine sev, pomegranate seeds and serve chilled. s Timeline: 0:00 Intro 0:50 Ingredients 2:28 Tip 1 2:53 Preparing sugar syrup 3:29 Preparing rasgullas with Paneer 4:00 Tip 2 4:45 Kneading the dough 6:03 Shaping the rasgullas 7:90 Adding rasgullas to Syrup 7:30 Preparing Chutney 8:22 Preparing sweet yoghurt 9:12 Plating the Chaat 9:59 Outro For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj