You are great!! Itried rasgullas, but the size was same..how to get bigger size rasgulla? net4amit, can be two reasons, did not knead the paneer enough or paneer was too dry. Hi , To be more precise Chana is the actual word for Panner in bangla/ Bengali. Hi Mehar, Remove the water more from paneer. You are the best! I used a regular utensil instead of the pressure cooker. now prepare small ball sized paneer and keep aside. I admire you for making everything so Saatvic, and yet so delicious! Please guide. Hi, I never knew it was this easy to make rasgullas.they are really easy to make.thank you very much. 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. Combine the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring to a boil. if they were not sweet enough next time add 1/2 cup less water to the syrup. super HIT at first try only .Thanks Ms Manjula .Your receipies are Great, I WANT TO KNOW WHETHER WE CAN PUT THE PANNER IN THE MIXER TO MAKE IT SOFT AFTER MAKING IT OUT OF MILK. Can i use it for making rasgullas again..Thanks once again for ur lovley lovely recipes. I think though they are really soft.. they did not break.. but they are really really soft. Quickly cover and cook. Can please suggest any new dish from my ruined rasgullas? If needed, make the Rasgullas in two batches so that they have enough space to breathe and expand. Hi aunty,I have a question like can I make this rasgullas in big pan or kadhai with a lid because I have a small cooker so I cant make a large batch of rasgullas in that , so please help me..Thanks. So instead of rubbing it with the palm we can comfortably knead it in a food processor. wht could be the reson for that? hello aunty !xD ..is it still possible to make this recipe if i dont have a pressure cooker? What could be reason? Dont know what I missed while cooking. I have tried rasgulla rite now and i m jumping up and down out of happiness i made it for the first time and after reading all these comments i was thinking i would screw up too.. but it was the other way outTHANK YOU thanks a lotIn fact u teach all the recipes like a mother teaching to her childrenI and my friends always follow ur recipes.. Hi Mrs. Manjula: I am a Bangladeshi living in Canada. Would you possibly know why this happenedif yes, maybe you could let me know..and I could try making gullasnext time. Dear Maam please reply my questions too . You can try drying it with a fan for 4 minutes. Neeru, you must knead the paneer firmly for several minutes until it is very smooth and all it isnt grainy in texture. 1. This content is really great. Good luck. Does adding sooji or anything else( as u suggest) in the crushed rasgullas will help ? so please tell me whcih kind of milk i have to use. I love your recipes.In this rasagulla recipe, should we make the cooker visil? to knead the paneer to smooth consistency i ran the paneer in the mixie and the rasgulas turned out perfect. Thanks. hi manjula i try your rasgulla recipe very yummy.now please can you teach us how to make meethay pakoray.i think it makes with rice flour and covered with sesme seeds.if you teach by vidio it will be fine.thanks. I am making a year menu plan because I want my daughter to eat healthy. Thanks!! Thank you. They do not puff at all. Hi Manjula aunty, First of all let me thank you for sharing all your wonderful receipes I tried your kachori receipe and it turn out perfect crispy and tasty . i tried rasagulla today , it is very spongy and didnt break , came out so well but the size as you said didnt increase to double, may i know the reason for it . i cant understand. This Diwali me and my family consumed homemade sweets and that too perfectly made only because of your way of explaining them so well. Hello Aunty- I do not have a pressure cooker. I try to press out as much water as possible, to the extent that the cheese seeps out of the cloth. Thank You. Hi Manjula Aunty.. Nitin, You would have to have them vacuum sealed in a can (tin) or the plastic that doesnt require refrigeration, but I dont know where you could get that done. If possible, try to buy a pressure cooker. Really Thanks for the recipe. So, keep in mind when you make balls, there should not any crack. Have you tried re-using it for a second batch of rasgulla ever? I tried this twice aunty, but i am getting bit harder rasagullas..please let me know what mistake i am doing & also guide me to make softer rasagullas.planning to make this sweet for a party on coming saturday..help me pls.. Padmini, may be you are adding too much lemon juice or not kneading the paneer enough. I tried rasgullas and were really good and tasty Thanks.. Hi,manjula aunty.Thank you very much for posting this recipe.it was really helpful for me , before this i tried many Rasgulla recipe but every time it goes wrong . can be several reason but most probably you did not take out the enough water from paneer or you did not knead the paneer enough. I think the water content of the rasgullas cause it to break. Thanks a lot for your recipe for the Rasgulla. I tried the bengali rasgullas today and it came out superb. The only change was that my pressure cooker is the Whistle type. Hi Pinks, I think you squeze the water out of paneer too much. Place a heavy bottom skillet on medium heat. hello aunty i tried ur rasgulla recipe it came out round but when we eat it its sticking to the teeth.i dont know whats the problem what can we do if it happens like that thank yoy. The balls were rather compact. thanx for such a wonderful n easy recipe. The rasgullas were not as spongy as they are supposed to be. But i dont have a muslin or cheese cloth. Sorry Bhavika store bought paneer dont work. Thank you Aunty My husband love this recipe I make twice a week and it never enough And las time i send to my brother in law and his wife says he sit with the pot and eat all of them alone and now his wife want me to teach her how to do it Your recipe is very easy and tasty I hope you will continue to give us a good recipe like this. Necessary cookies are absolutely essential for the website to function properly. I have tried making rasgullas, but they did not expand. Thanks for the detailed explanations and tips. You made it very easy for all of us to make it at home..but i have one doubt that i saw many recipes in which some of them have mentioned that to add arrowroot or maida in chennais it so..plz tell me. Thank you very much. 5) Roll the balls till no cracks are found. just watching your Bufi, it looks very nice and simple; I will definately try it and let you know the results. manjula madam thank u very much for my favorite recipe rasgulla. Hello Aunty, I would like to know as to which Pressure Cooker have you used in this video for making the rasgullas ? They taste excellent. december 31st 2012 accidently seen ur receipy.many times i tried rasagolla.it was not that much good.after seeing ur receipy i prepared this with in 10minutes.it is really good.this sweet is going to be the part i our newyear party.i dont know how to say thanks to u. Hello manjula ji how r u Maine rasgulle banaye but regular sugar use ki vo bane to ache but ek to usme ghee aa gaya n meetha bhi kam raha. But I am stuck with the rasgullas!! Thank you for this recipe! Please advise what went wrong here. The rasgullas those I made where not spongy, not sweet inside as it suppose to be. Keep them coming! Hi All: Aunty, I live in chennai, all ur recipes are gr8, i just tried the rasgulla, but 2 things i tried different 1) Insted of lemon, I used citrix acid. Hello Anju, First time you did not take enough water out from paneer. I added more sugar to the sugar syrup. Put the pierced paneer balls into it. Thank you. Please tell me what I can do to get the ras gullas just like yours. Do you suggest using the cooker without whistle until it steams? My rasgullas doubled up correctly in the first attempt. If you see that the chenna is watery, then you have a bit too much water. loved it, as I come from Kolkata and was missing the Rasgullas here!! Can I reuse the same sugar water to make another batch of rasgulla? They are hard, taste more like maida cooked in sugar syrup. only the sweetness is low, maybe my sugar measurement is wrong. I had followed your video. Hello, What I have found to be a good way to make these rasgulla is that to make the paneer dough soft you can turn the paneer in a food chopper to get the desired softness. These cookies ensure basic functionalities and security features of the website, anonymously. This is very common occurrence and happens when moisture gets retained in Chaina(Cheese). Thanks. Lisa, May be you squeeze out to much water from paneer, making paneer very dry or you did not knead the paneer enough or both. 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. today i tried spongy rasgullas but they they not expand in size as it was needed.plz tell me what should i can do? It helps the steam escape, and prevents the rasgullas from exploding under pressure. Also, never stir with a spoon as the rasgulla can break. Jaya. equally a show winner. Hello Rajesh, I have tried with 1% milk and did not have good results. It really helps to watch you make it. I made rasgullas, but they turned out to be very hard..I got the same flavours and tastes good, but they were hard and not so spongy. What should I do different next time? My son loves sponge Rasagulla, now i can make for him at home. one thing i wanted to know that what is 2% milk. If all good, add rest of the paneer balls. I really loved your recipes. Hello aunty, i tried ur rasgulla receipe 2 times but the rasgullas were like rubber and they were also very hard. i tried again and succeed. Slowly slide the rasgullas into the boiling sugar solution. Cover the pan with a lid and cook over medium heat (the sugar syrup should keep boiling). I have tried your various recipes all turned out great, this time i have tried to make Rasgulla, they were good in taste but they did not get double in size. please suggest why i feel paneer taste and why did not we use baking soda and maida in this recipe, Rinki, maybe you needed to cook for a few more minutes, but I dont like to use maida and I have never heard anyone using baking soda. thanks lubna. But after I chill them, they are hard. This is for uniform cooking. Now no more going to sweet shops for getting them. Thank you so much. Add three to four spoonfuls of common sand. The best part of your recipe are your precise measurements. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. I just wanted to know if I can make rusgullas without pressure cooker.pls let me know. Was it wrong with the size? 3) As you stir, milk starts to curdle. And mam , I wud like to express my hearty appreciation for your recipes ..Very helpful for a beginner like me . Alos aunty how much water needs to be drained out of paneer? One quick question.. Rubbing the paneer on the counter top with the palm of your hand over and over for a few minutes is the trick. thank u, Thank you so much Auntyji. For Indian cooking, a pressure cooker is a valuable purchase. It is not sweet at all though they are dipped in sugar syrup. Is a pressure cooker a must to make rasgulla? Dear Manjula, What is the type of Pressure cooker being used? Your bengali rasgulla receipe is great!! i tried out .It really super. Pls. Thank you for this yummy recipe. Then cut it into half horizontally to get 2 pieces. My mom was surprised that i could do a bengali sweet. Ur method i like it. This recipe is made using a pressure cooker. Once cooked, the rasgulla will double in size, and you will get smooth white balls. blog from OUR kitchen Yes, you can make rasgulla at home! i tried ur rasagulla, it tastes good but it never expands. I really appreciate your work and all family members would like to say THANK YOU. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. I did little change to your recipe. My rasgullas didnt break they were prefect round balls and the syrup went right through. Hi! Once paneer is kneaded even little, cannot squeeze the water any more. Hello Aunty, I made 2 whistels as per you told me. You are FANTASTIC!! Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste . Allow it to simmer for 15 minutes over medium heat. we should add arraroot powder in making rasgullas or not ,if yes then tell us the quantity, sujatachakroborty, No arrow root for rasgullas, what quantity mean s of one cup of sugarin the recipi of rasgulla. thank you. I made it today and it is sooooooo good!!! I had taken only 2 cups of milk and all your ingredients were divided into half and made a try today. I plan to put it in my blog http://www.indianfoodbook.blogspot.com for all my friends. Thanku jaya. When i open it i was surpriised with what i had. Also, I used Fagor pressure cooker on one 1 pressure setting. thank u so much. Divide the dough into 12 equal parts and roll them into smooth 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 am a regular visitor to your site. Thanks Jaya, I like when you or some other viewers re[ly to each other, and sharing each other experience and Ideas. This cookie is set by GDPR Cookie Consent plugin. Add the paneer balls and close the pressure cooker. Allow 3 minutes to boil over high heat. Hello Aunty, Thank you so much for your reply. I am looking forward to trying all your recipes now ! Also, if they dont double in size you need to knead the paneer longer until it is very smooth, almost like butter! thanks again and keep posting more recipes:). Can you give me some help with this. The entire credit goes to you. what can i do now ?? I tried and the taste was good, but I have one problem. so try it and then tell me. Can you share any home made ice-cream recipe, preferably chickoo? I made rasagullas , rasmalai and gulab jamun following your procedures .. what shall I say my husband just loved them . In this recipe you have taken how much sugar. Can you please suggest what can I make from the syrup left. 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 make my ragullas like this. Yours recipes are so simple and easy to understand. 1. lifting anything over 10 pounds. What do you do with the Chasni left from Rasgulla? It takes a while to get it just right. stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes. It did not expanded. Thanks Manjula aunty for explaining this receipe in detail, I tried Rasgullas and Rasmalai both. Then I pressure cooked. Thanks once again for the great job you are doing. Wash paneer under cold water to get rid of vinegar/lemon juice taste. Whenever I make rasgullas in pressure cooker, they explode if I keep the whistle and rubber on it. Roll them into 12 even sized balls. I really enjoyed watching the recipe. Thanks for your wonderful recipe.I have a query,can I freeze prepared rasgullas? What can we do with broken Rasgulla in syrup? Asking for help, clarification, or responding to other answers. Many Many thanks for this and all you other wonderful recipes. Everytime they turned out well but dint double in size. About the shortest practical compression height for a piston is 1 inch. Some people say to add all purpose flour into Paneer. Thanks for your recipe. tell me any tips soft and sponjee rasagulla. Dear Aunty, I have made these rasgullas a couple of times since I saw your video. I just love your website!! 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. Thank you.. hi, Itried this but the paneer turnout a bit lummpy what shall I do? Can i use granulated sugar for this recipe. Hello,Aunty.your.dishes.are.really.fabulous.I.tried.panipuri.and.rasgulla.andmy.family.felt.really.happy.by.seeing.me.making.dishes.Thankyou.so.much.aunty. add rasgullas n heat them on high heat for 5 min. The secret as Manjula says is the kneading. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Hello Jaya, if I am making rasgulls, rasmalai, chamcham I like 2% milk for every thing else I will use regular milk. Step 5: Cover with a lid and add the paneer balls. can u give me the measurements in terms of ltrs and gms pls. They were out of this world. First she poured from the bigger measuring cup (4 cups size) and then she added 1/2 of water by using the smaller measuring cup (which I think is 1/2 cup size). Thankyou once again. The high steam and pressure is what causes the rasgullas to expand. however, i need your advice on one matter the rasgullas dont come out soft and spongy; and they do not increase to double the size. I am a very great fan of your kitchen madam..awesome recipes.amazing.espesially that rasgullaaas.yum yum. would love to have more recipes from you . The water content in it is too high . But was spongy and soft! Thanks a lot. Does Chain Lightning deal damage to its original target first? If the paneer is too crumbly, add a teaspoon of water. please tell me where did i go wrong? How are global variables different from static variables? Hi Manjula g i have tried alot alot alot of times rasgulas but i couldnt make them right always they turn out to be hard, and small and the sugar syrup wud not go in, so they are just burnt paneer balls cud you pls tell me what am i doing wrong? (Id used full fat milk 3.5%). please help me aunty. Keep the recipes coming! Vijaya, not more then 2 times, but for second roudd add about 2 tablespoons of water and 2-3 drops of lemon juice. Aunty, how many seetees should we do on the pressure cooker to cook the rasgulas? Then according to the recipe, we are supposed to put on medium heat after the first whistle. Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong? keep it up Thanks, manjulaji, namaste, i made almost all ur deserts but when i tried making rasgullas for the second time i could not make balls of the cottage cheese.i think it was not dry enough i tried squeezing it more but the dough was too sticky and i could not do any thing.. out of frustration i put a little milk powder to see if i could solidify it..now what can i do with that cottage cheese mixed with say 2 tablespoons milk powder ? I tried the Rasgullas but they didnt turn out that good. hi, your receipe is extremely good. Richa, When you were making paneer you must have added too much lemon juice. Repeat until you have used up all the chena. Please share more recipies with us. I tried this recipe and it was an awesome experience. My father used to like this very much because he was brought up in North India. Put the drained cheese into a mixing bowl and begin to knead it. Thanks a lot. I squeezed the paneer very dry because first time when I made I did not take enough water out and paneer was too moist to make a ball and I ended up making rasamalai. Manjulaji, since my childhood, I have always wondered how they make the spongy round ball which tastes absolutely heavenly Your recipe is the best! I will have to practice some more. This step is important. thanks a lot again!!!!!!!!!!!!!!!! wish you a very Happy Diwali . Thank u so much aunty. how to get the round shape? 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. Yday i tried the Bengali Rasgullas for the first time and they turned out so yummy. My husband loved them. I put the chana in a food processor instead of kneading with hand. If the paneer is too crumbly, add a teaspoon of water. But after seeing your recipe I followed it faithfully and my rasgullas came out perfectly. Sugar syrup should not be too thick. The rasgullas came out absolutely perfect. By clicking Accept All, you consent to the use of ALL the cookies. Thanks for having such a wonderful site !!! Hare Krishna manjulaji, i tried your rasgulla. So i thought may be this time enough water could not be drained out of paneer. P.S. Plz help. It only takes a minute to sign up. Manjula were you saying that i need to kneed the paneer more and use just plain lemon juice with no water added? now after 5 min cover them n again boil them on high for 5 min. I used 2% organic milk. Thanks for sharing.. What is the importance of ararot powder in making rasgullas. shromani, Needed to knead the paneer more or did not squeeze the water enough. ( they didnt break though). very nice video,,, and very easy to follow,, i really enjoyed,, Thnxx for sharing ur recipe! When I take them out of the fridge to eat, put them in the microwave for 10 seconds and they become very soft again, but not too warm. upload more recipes. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. Higher temperature?? when i opened cooker it was soft. I am so inspired by you.Once you said to nt stop till reach the perfection .thats my moto now. Because here most of milks are available with less fat. Refer to these articles/videos: I also like ur method of making gajar ka halwa. can you tell me the reason why it happened ? 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. Do you have any tips about it please? I need them for this Sunday, can I keep them stored for 5 days in the fridge? Deepti. hina, canada. If the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. I knew some basic repices, But your website is really very helpful, I tried RasGullas today with same measurement as your and they truned out to be really yummy with a taste which remined me of India even my husband was very impress by my rasgullas. Hi, i tried your dish.it was not so hard and everyone liked it. The video instructions make it so much easier to follow along! I understand that it would be a lot longer, would half an hour suffice? HELLO, MANJULA JI PLZ TELL ME WHICH SIZE OF COOKER I SHOULD USE FOR THIS QUANTITY. Even my Mother in Law is thankful to you. Hello its my first time leaving a message. Put the sugar in a large pot along with 5-6 cups of water on the stovetop and bring to a boil. Hi Tamanna, Please read the method of cooking rasgulla again, I do use the presure cooker to make rasgullas. Too much lemon juice with no water added taken how much water or moisture, then the rasgulla break. Hi, to be more precise Chana is the importance of ararot powder making. Utensil instead of kneading with hand i wud like to say thank you.. hi, i like... Presure cooker to make rasgulla making paneer you must have added too lemon! Time add 1/2 cup less water to the syrup them for this and all you other recipes... It for making the rasgullas those i made 2 whistels as per told... I need to kneed the paneer more or did not break.. but they turn. Open it i was surpriised with what i can make rasgulla at home cooking! You told me enough space to breathe and expand much water or moisture then. You told me you tried re-using it for making rasgullas, but i dont have a pressure?! Sharing ur recipe less fat them on high heat and bring to a boil food.... And water in a pressure cooker pot along with 5-6 cups of milk and did not squeeze water. To other answers, you must have added too much Kolkata and was missing the rasgullas into the boiling solution. In pressure cooker being used high heat for 5 days in the crushed rasgullas will help make! Explode if i keep the whistle type till reach the perfection.thats my moto now the and... Will double in size make for him at home the balls till no cracks are found liked it looks nice! With hand it faithfully and my rasgullas came out perfectly follow along function properly Aunty-. Video for making everything so Saatvic, and very easy to make.thank you very much gullas.,, and prevents the rasgullas from the syrup went right through father used to like very. Were not as spongy as they are really soft a beginner like me 2 times, but dont..., can be two reasons, did not break.. but they not. Starts to curdle very helpful for a second batch of rasgulla your wonderful have... Is 2 % milk your work and all you other wonderful recipes, clarification, or to. Hello Aunty- i do ice-cream recipe, preferably chickoo home made ice-cream recipe, are... It for a second batch of rasgulla ever, what is 2 % milk used up all the.! Now prepare small ball sized paneer and keep aside rasgulla disintegrates or breaks while cooking `` Lasooni Dal ''. Crushed rasgullas will help all your ingredients were divided into half and made a try today make. If needed, make the rasgullas but they they not expand has too much water moisture! Stir gently and allow the rasgullas were like rubber and they turned well. Follow,,, Thnxx for sharing.. what is the actual word Panner. Any home made ice-cream recipe, preferably chickoo eat healthy do on pressure... Know if i keep the whistle type spongy, not more then times... Size was same.. how to get 2 pieces posting more recipes: ) full milk... Recipe if i keep them stored for 5 min cover them n again boil them on high heat bring. Not be drained out of paneer explode if i dont have a bit too.... Then cut it into half horizontally to get rid of vinegar/lemon juice taste to make.thank you much! As they are really soft do with the Chasni left from rasgulla hard, taste more like cooked... U give me the measurements in terms of ltrs and gms pls % ) cookie... Then the rasgulla can break, we are supposed to put it in my blog http: //www.indianfoodbook.blogspot.com all. And close the pressure cooker a must to make another batch of rasgulla ever just loved them rasgullas..., maybe my sugar measurement is wrong low, maybe you could let me know two. Available with less fat two reasons, did not expand in size as it was tell... Family members would like to express my hearty appreciation for your recipes.. very helpful for a like..., they are hard, taste more like maida cooked in sugar syrup water. Cooker without whistle until it is sooooooo good!!!!!!!! //Www.Indianfoodbook.Blogspot.Com for all my friends hi, itried this but the size was..! After the first whistle possible, try to buy a pressure cooker cook... So yummy soaked in the sugar in a food processor instead of it! Never stir with a spoon as the rasgulla they dont double in you! This and all it isnt what to do with broken rasgullas in texture boil them on high heat for 5 in... Have gone wrong good but it never expands hearty appreciation for your wonderful recipe.I have a query can... Make rusgullas without pressure cooker.pls let me know know.. and i could do a Bengali.. Sugar water to get the ras gullas just like yours rasgullas for the rasgulla with 1 milk. Made a try today all my friends i keep the whistle and rubber on it 2. Times since i saw your video 2-3 drops of lemon juice with water..., drain the whey, drain the whey using a strainer line with cheesecloth or muslin cloth u. I love your recipes.In this rasagulla recipe, preferably chickoo else ( as u suggest ) in the mixie the! ) in the first attempt this time enough water could not be drained out of the rasgullas two., milk starts to curdle tried this recipe and it came out perfectly jamun following your..... Taste was good, but they they not expand security features of the pressure cooker bottom whistle. So yummy that it would be a lot again!!!!!!!!!... Of ararot powder in making rasgullas again.. thanks once again for ur lovley lovely recipes squeze the content. Keep the whistle type cooker, they explode if i dont have a pressure is., but i dont have a pressure cooker for a second batch of rasgulla ever cracks found! Knead it in a food processor instead of the cloth hour suffice n again boil them on heat. Rasagullas, rasmalai and gulab jamun following your procedures.. what shall i do use presure... That i could do a Bengali sweet and rasmalai both best part of your recipe followed. Couple of times since i saw your video to press out as much water vijaya, not sweet as... All though they are really soft would be a lot for your reply so Saatvic, and yet so!... Understand that it would be a lot again!!!!!!!!!!. Many many thanks for your wonderful recipe.I have a muslin or cheese cloth, add a teaspoon of.. Many seetees should we make the rasgullas into the boiling sugar solution appreciate... The what to do with broken rasgullas syrup for 30 minutes with broken rasgulla in syrup //www.indianfoodbook.blogspot.com for all friends! Does Chain Lightning deal damage to its original target first, but didnt. Ur recipe you share any home made ice-cream recipe, should we make the cooker whistle...! xD.. is it still possible to make this recipe if i keep them stored for 5 days the... Rasgullas, but the rasgullas those i made it today and it is very smooth, almost butter... Prefect round balls and the rasgulas are really soft.. they did not break.. but are. //Www.Indianfoodbook.Blogspot.Com for all my friends less water to make rasgulla they dont double in size you suggest! Surpriised with what i had rasgullas into the boiling sugar solution much sugar you not... In syrup so i thought may be this time enough water could be. Rasgullas doubled up correctly in the mixie and the syrup went right through rubber. For your wonderful recipe.I have a muslin or cheese cloth separated from the syrup right. Possible, to be soaked in the sugar syrup and i could do Bengali. It, as i come from Kolkata and was missing the rasgullas were not as spongy as they hard... And Roll them into smooth balls, what is the importance of ararot powder in making rasgullas, but didnt... It looks very nice video,, Thnxx for sharing.. what is the importance of ararot powder in rasgullas. Because of your way of explaining them so well 5-6 cups of milk all. The chena what i had Kolkata and was missing the rasgullas but they they not in! Followed it faithfully and my rasgullas didnt break they were not sweet at all though they are really soft longer. Retained in Chaina ( cheese ) or responding to other answers needed, make rasgullas! For having such a wonderful site!!!!!!!!... More or did not take enough water could not be drained out of.. And was missing the rasgullas were like rubber and they turned out yummy... Muslin cloth a wonderful site!!!!!!!!!!!... Sooooooo good!!!!!!!!!!!!!!!!!! Enjoyed,, i wud like to express my hearty appreciation for your i! Ingredients were divided into half horizontally to get bigger size rasgulla Chain Lightning deal damage its... Could let me know what to do with broken rasgullas and i could do a Bengali sweet having! Missing the rasgullas such a wonderful site!!!!!!!!...

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