(for all hard rasgulla outcomes)Guys I believe you have to leave paneer standing for 1-2 hrs before rolling them into rasgullasmaybe it will solve the issue:). These cookies will be stored in your browser only with your consent. Please help me Aunty. aunty i tried to make rasgullas using ur recipe n they came out great. Please let me know if rasgulla can be made in a wide pan w/out pressure cooker. 4)Knead the paneer really well till it is soft and smooth. but the rasgulla balls were not chewy as it is in the market. Thanks once again for that aunty. I do not have the measuring cup like you have shown in the video. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Dear Aunty, I have made these rasgullas a couple of times since I saw your video. A 1/2 is probably too long to knead. thank you so much aunty for guiding me!!!! please tell me where did i go wrong? I also prefer a sweeter syrup, so I simply add more sugar. Your website is the best I am trying the bengali rasgullah. only one question can i use the sugar syrup again to make one more time rasgullas. is the end result flat because the panir was not dry enough? Kya city lana hai ya without city lagai bhaap main pakana hai for 7 min. Usha, Put weight in pressure cooker while cooking rasgollas, Hello maam I tried making Rasgullas twice, but both time once I put them in the pressure cooker they just melt away. Every body appreciated me and I appreciated you in my heart. please suggest cheers Garima. Squeeze paneer and allow the water to drain. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Manjula. This content is really great. Please let me know do we put whistle on the pressure cooker ? Roll them into 12 even sized balls. Thank You Soooooooo Muuuucccchhhhh for this wonderful reciepe..my husband loves indian sweets and we r in a area here in USA where there are no indian restorents or sweet shops.only way to have fun of indian sweets is make it yourself.we used to miss rasgullas so much that i cant tell you, i tred your reciepe and it turned out really really good.i was so happy.i am not a very good cook and when it came out so well i was so happy.but all credit for this goes to you.i am so thankful to you for sharing your precious experiance with all of us.once again thanks alot.i love your style and reciepes. I tried the Rasgulla recipe and they turned out perfect. 3)Wash the chenna made in cold water to remove the sourness. There is only a very slight variation in pronunciation between the two, yet the meaning is different. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. How would I modify the cooking? Have a nice day.. Dear Manjula aunty, You cannot imagine how happy I am to discover your site. Ill let you know if that makes a difference. Hi Manjula ji, Thank u so much for the lovely recipe. Can you please tell me what went wrong? I TRIED AT HOME. Thank you again for having such a website. And a great big thanks to the person behind the camera. What went wrong aunty and what can I do with the paneer now. Manjulaji, since my childhood, I have always wondered how they make the spongy round ball which tastes absolutely heavenly Your recipe is the best! The best part was the video which gives me more knowledge than reading a recipe. but even after neading well..the paneer balls are not as fluffy as they should be is it necessary to cover the pan while the balls are being boiled? For example, if the Rasgullas are too hard or broken, try cutting them into small pieces andmix with soft vanilla ice cream or cover with melted chocolate. I tried making rasgullas using full cream milk, paneer became smooth too after kneading, but when pressure cooked for few min (5-7), it was raw from inside and not that spongy too. Hi aunty,Lots of thanks for the recipe. To 4 1/2 cups of water I use about 2 1/2 to 3 cups of sugar. i HAVE BEEN WATCHING YOUR RECIPES BY VIDEOS i TRIED TO MAKE RASSGULAS BUT I FOUND WHEN BALLS WERE PLACED IN BOILING WATER AND SUGAR THEY STARTED SPLITTING. waiting for your reply n new recipes of course.. Hi Neha, Knead the paneer little more, I have never used a cooker with whistle but from previous viewer I think it should be two whistle. Hello Auntyji, My son likes Rasgulla very much.I tried them yesturday.And my sons'(7 year old) eyes rounded as big as rosagullas when he saw them in cooker all puffed up .And he hugged me tight and gave best compliment My best mama :-). before making I was in doubtbut it turned out very nice,very spongy & a perfect round!!! I will try this approach next time when I make rasgullas. Sci-fi episode where children were actually adults, Trying to determine if there is a calculation for AC in DND5E that incorporates different material items worn at the same time, 12 gauge wire for AC cooling unit that has as 30amp startup but runs on less than 10amp pull. But after seeing your recipe I followed it faithfully and my rasgullas came out perfectly. My husband loved them. Only thing i found was that rasgullas were somewhat bitter to taste..was i not able to filter out all lemon or was it due to the face that i used sugar free (sweet and low) instead of sugar. One thing that I shall watch out the next time, is to ensure that the Cheena is completely dried out of water. that would be very helpful. Aunty you are great, i made the bengali rasgulla from your recipe and they turned out delicious. But please help me with rasgullas. Step 2 Roll and cover the baked rasgullas in the milk mixture and arrange it in the baking dish. I gave 5 whistles but still nothing happened to the rusgullas. Can you share any home made ice-cream recipe, preferably chickoo? What do you do with the Chasni left from Rasgulla? In the end you should have something like a soft dough. this is inspite of my kneeding the paneer for almost 7-8 mins. Make sure you make small balls as they will swell up once they absorb the syrup. Thanks. May be after I add a little water to it, it should work? Hi, I have followed your recipe and made rasgulla for the first time. hi..this was a very helpful recipie by manjula mam..thanks!!! Hi Lakshmi, Arter you chill the rasgulla they do lose some spongeness but they should not be hard, in that case you should knead the paneer more. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe. Thanks a lot. Thank you for the advise.Its an awesome site where in people like me can also cook really u r doing a great job hats off mam, I tried preparing rasgullas it looked great and followed the same steps as told by you.But rasgullas became hard and not very fluffy n soft moreover they became like sponge .If i add maida a bit will it help to soften pls suggest and help me. Which milk is best for rasgulla cow or buffalo? I tried making rasgulla using your recipe but the rasgulla dint expand and retained the original size.can you tell me the possible reason for this. Repeat until you have used up all the chena. Its all available online anyhow. cover and keep to prevent from drying. Thanks a ton!! Thank you so much , hi aunty i used half and half milk for preparing rasagulla but after adding lemon i didnt get whey what to do with that milk. . (Id used full fat milk 3.5%). pls let me know if we make these rasgullas in indian pressure cooker,than should we take out the whistle? Megha, Hello Manjula ji Thanks a lot for explaining this recipe in so much of detaili tried it and it came out so good.i never had such Bengali rasgullas.it was much more tastier than what we used to get from sweet shops in India.. thanks again, haha i have same problem like everybody does not puffiness in any of my rasgullas, Hi, I tried making rasgullas and was able to make them without breaking them. Aromatics that you could experiment with are cinnamon or clove powder too. how to get the round shape? Hello Manjula, I want to know what you have added in sugar solution before adding sugar.Please reply me. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. This site uses Akismet to reduce spam. in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom. thank you. It came out nicely. Thank you. Learn more about Stack Overflow the company, and our products. I know all my mistakes, but now I dont want to throw it like that. I want to make rasgullas my own. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. My rasgullas doubled up correctly in the first attempt. I have tried quite a few of your recipes and I think they are very practical and great tasting. But was spongy and soft! Just kneaded it smooth while the sugar water was boiling in the cooker. I was pleasantly surprised how well they turned out to be. I knead the paneer for 3 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. Manisha, Squeeze the water just little more. I am so much dis pointed, i dont understand what went wrong? P.S. Im going to try making it this week wish me luck ! , hello manjula aunty I tried the rasgullas . Hi Tarini, I had a little glitch in my web site so I could not reply you, any way I am back. so thanks a lot again. It turned out superb! Please suggest. Also they are a little flat in shape. I just loved these when I first tried it at a indian restaurant and always wondered if I can make my own and now Ive found the recipe ! So instead of rubbing it with the palm we can comfortably knead it in a food processor. I tried adding a little bit of strained water and made it firm, hi manjula aunti, i just tried today,they r very good in taste but very very soft..r they warm thats why..give us some suggesions.can u als tell us how to make besan ki barfi regards Gagandeep. But i have a dought little bit lemon taste was there what i should do for that..Even i tried channa masala caroot halwa.. it came very nicely thanks a lot aunty. But this was the first time I ever attempted rasogollas (being from Bengal you can understand that it is a real favorite) My rasgullas turned out really really nice. If you dont want to serve rasgulla make rasmalai or pour soon of cream and put some sliced almonds and pistachios. Thank you for sharing this recipe with me. I did cut some corners last time: Can you please provide a suggestion? pls reply soon. What should I do for the rasgullas to expand. Thats how I make my ragullas too. This cookie is set by GDPR Cookie Consent plugin. Today I tried making bengali rasgullas from your recipe. All the ventures were highly successful and a hot favourite to our friends also. I am a civil engineer but it is my hobby to cook. My husband surprised me by making perfect rasgullas at home with your receipe! I had taken only 2 cups of milk and all your ingredients were divided into half and made a try today. Make sure that chenna has not too much moisture. maam tried making rasgulla in pressure cooker, everything was good the texture, softness, rasgullas were spongy and tasty also but it was not in the round shape, it turned flat. Knead it by dragging the palm of your hand down hard on the paneer. Jayshree. i tried many recipe and i love them .i tried your rasgulla but jab maine chene ki goliya maine shyrup me daali to wo break hone lagi aur unka size bhi double nahi hua.i don,t know my fault please tell me . Like Jaya explained: My rasgullas almost quadruple in size. My latest batch of rasagullas were a disaster. I made rasmalai yeterday. Can we make Rasgulla from spoiled milk? thanks a lot for the receipeit turned out really well.just wanted to know how to retain the softness of rasogalla..coz after refrigerating it became hard. Chinmay, You knead the paneer too much while kneading the paneer palm should not be oily. I made it today and it is sooooooo good!!! Do not use flavours that may clash in terms of aroma and taste. Thanks a lot for your recipe for the Rasgulla. Hello aunty, The rasgullas tasted great, but the middle part was not as soft and juicy. It came out very well. now after 5 min cover them n again boil them on high for 5 min. NOW you are ready to form the balls. Rasgullas should be little spongy. But when I tried to knead it, it was sticking to my hands and plate in which I was kneading it. I tried making of this Rasgullas and they turned out to be very taste. aunty, i made my rasgulla to dayi did not put them in pressure cooker but they were double i size but after some time they became smaller n a bit hard .. n inside it was not properly cooked .what went wrong i kneed the cheese for almost 20 minute it was fine paste ..plz help methey were not even spongy enough!!!!!! Switch off the flame and wait for 1 minute, while stirring occasionally. Gulkand Rasgulla Few put gulkand as the stuffing to make it extra special. You are a source of inspiration for me to host a similar web site in Telugu Language. You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. Your recepies are very good and easy to follow. I wish to make these again soon..so pls let me know the details Thnks again . can u give me the measurements in terms of ltrs and gms pls. You showed how to make asparagus can you teach us more of american veggie with our Indian twist. But this time i followed each and every step carefully from ur video. It looked great when they were hot, but when i cooled it they became hard. It takes a while to get it just right. Really Thanks for the recipe. Thanks for all your tips.. Hi Manjula Aunty, Thank you for yet another lovely recipe. Now i will try the remaining recipes also and enjoy. You can use a food processor. the chenna balls were firm and round. Dear Madam, Seen your rasaculla receipe & enjoyed it. Can I make it without one? stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes. I hope you may have some suggestions to try, or maybe know another name for this style of rasgullas. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces. How many whistles? Hello Lakshmi, yes you can use any cotten cloth. today i made rasugulla i made in the pressure cooker when i open the lid after a whistle i was double in size but when it got cool down it reduce the size even it was not spongy plz could u suggest me where i did wrong step..Thank you!!! Hi I tried the rasagullas and it came perfectly. Hi , To be more precise Chana is the actual word for Panner in bangla/ Bengali. To make sure that they're ready, after you drain the water from the paneer, take a bit of paneer on your palm and knead it with your thumb for about 40 seconds. If possible, try to buy a pressure cooker. Helo Vilekha, knead the paneer dough more. Step 5: Cover with a lid and add the paneer balls. Can u plz tell me where i was wrong. Have you tried re-using it for a second batch of rasgulla ever? If the paneer is too crumbly, add a teaspoon of water. Thank you soooooooooo much for this awesome recipe, i tried for first time this diwali, coz dont get good indian sweets in this part of US, and they came out as complete winners , i also made ras malai . i just made ragullas and i would like to ask you how they should be like when ready to eat should they be soft ot hard? They ll turn out to be equally good. hi Manjula, I made rasaggulla today and they turned out perfect.I have tried making rasagullas before but was always unsuccessful.Thanks a lot and I wish you te best. I did everything per video. Good luckand let me know the result. what is the shelf life of rasagullas? if it is tetra pack milk which company milk u r using.plz reply me soon i want my rasgullas should be perfect.thanx waiting for your reply. Can I use that syrup again by diluting a bit to make roshogolla? Hope this will help you. now we can enjoy these things at home only. I tried twice your rasgulla recipe but not successful to be honest. Try to buy one or even borrow one if possible. Put the pierced paneer balls into it. But one doubt aunty, my rasgullas were soft, but they didnt expandplease let me know if there can be done something abt it? Is there any way I can make the syrup more sweeter at this stage ? An alternative to kneading the paneer is to put the paneer in a food processor and pulse until it forms a ball of doughits much faster than kneading by hand. I have been making rasgulla and ras malai from your recipes now quite successfully but now I have a request from my fiance to try to replicate a different recipe, maybe it is a maharastrian regional variation but in this one the rasgullas do not puff up and they seem denser. This process takes out the sourness from the lemon. I just simply follow your recipe. I love Soan Papdis. or just the pressure is enough? I put the chana in a food processor instead of kneading with hand. Kindly tell me which preservative we can use for the preseravtion of rasgulla. Pick a deep and wide pot for the Rashgolla to cook. I tried this and it came out fantastic I am a bengali, expecting mom and badly wanted to have Rosogolla and your video and recipe was like a life saver. Thanks for a great website. Thank U so much. I use mine almost everyday, Its especially useful for cooking dal as it cuts the cooking time down by 75%. but they were making chewing sound while eating like kich kichwhat could be the reason.?? Thanks in advance. i tried the rasgulla recipe. But you can further squeeze the remaining half Chena to remove excess water and continue with the recipe. My son loves sponge Rasagulla, now i can make for him at home. Prepare Rasmalai Base. The entire credit goes to you. Please guide. Knead the paneer by dragging the palm of your hand hard on the paneer. In what context did Garak (ST:DS9) speak of a lie between two truths? What am I doing wrong? One whistle is enough. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. Hi, I never knew it was this easy to make rasgullas.they are really easy to make.thank you very much. They were out of this world. So I chose the first interpretation and edited it, making the fan-drying you suggest an answer. Hi Pari, 1/4 cup lemon juice will be about 3 tablespoons. Is there anyway, that the cheese is a bit more coarser and hence turns out hard enough to knead into the balls? Hi Manjula Aunty.. You MUST use a pressure cooker with the lid attached to create pressure. Your tips are extremely helpful. Hi Anitha, I know rasgullas can be made without using pressure cooker but I have not been able to make it so far. Could you please let me where i could have gone wrong? I will definitely try squeezing out more water.aur thoda dum lagaa kar . It really helps to watch you make it. The best part of your recipe are your precise measurements. Please tell me what I can do to get the ras gullas just like yours. Hi can i use the panner that i get from the shops. I am planning on buying my daughter a pressure cooker, to save her cooking time . It came out very well. I have tried this recipe, and made soft Rasagulla and even suggested to my friends to refer from your site and learn. So, if there are any cooking sleuths out there that might have a suggestion, Im anxious to hear from you because this one has me stumped. The paneer was probably too watery. Hello Priya, give a try do few at a time and let us know the result. Dear Manjula, What is the type of Pressure cooker being used? We have different types of milk are available. Just one thing, the cane sugar here (Australia) was towards brown in colour due to which the ras was brownish. Being from Kolkata and now living in Canberra(Australia) I really miss them!! Can you identify this form of cooking rasgulas? Also, if they dont double in size you need to knead the paneer longer until it is very smooth, almost like butter! Whenever i am eating, i am wondering how they make it so flaky and soft. Rasgulla is not a healthy sweet and best eaten as a cheat meal. 2. the rasgullas never doubles its volume, the size slightly changes but not doubles. Knead it by dragging the palm of your hand down hard on the paneer. 5 stars for this recipe more then just prefect absolutely brilliant! Best of all this is was my first time making rasgulla you are a excellent teacher. My rasgulla was too hard and i was feeling taste of paneer in my rasgulla. This is a delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. what should i do if i dont have a pressuse cooker? I made rasgullas today. When you say, 1 cup, what the measurement, is it a small tea cup approx 100 ml size? I wanted to make rasgullas and used your recipe to make themcame out very well.. Awaiting your reply..Jaya, Hello Jyotsna, Making paneer for rasgulls is the most challenging part, how much water to take out from paneer, usually after making few times you know about the consistency of paneer, hi manjula, i cannot thank u enough for this wonderful recipe; especially since my kids are loving the rasgullas.

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