I tried rasgulla receipe in the same way you taught uscame out really wellyou know what this is the first sweet receipe I had tried by seeing website & came out superb very juicy and yummy all credits goes to you auntythanks a ton.. By the by one doubt. Thanks Manjula aunty for explaining this receipe in detail, I tried Rasgullas and Rasmalai both. How can I make this recipe without the pressure cooker? Your instructions are so perfect and you know exactly what to do. I also tried Jalebi it came out good. Thanks alot . put the cheese inside a cotton cloth and hang it for some time,the extra water will come out easily,then press it with heavy weight for an hour! Is there any way I can make the syrup more sweeter at this stage ? i tried cooking rasgullas..they came out right in appearance. I also made peda which ran out in 10mins. One whistle is enough. Thanks a lot for the recipe. I have tasted one and the outer skin is very rubbery but tastes like rasgulla though. how to bring orange colour in jaleebi plz do tell me. I plan to put it in my blog http://www.indianfoodbook.blogspot.com for all my friends. thanks a lot for your recipe.. it turned out very well and i am proud to say that it was my first attempt in making a bengali sweet! Thank you for this wonderful recipe. What is the safe score in JEE Mains 2021? Hello Manjulaji, I want to try the RASGULLA recipe but i have got the traditional cooker with the whistle, so how do i proceed with it? My husband and I both are mad for bengali sweets . they also bit dry. Hello Aunty- I do not have a pressure cooker. Rasgullas are not easy to make perfectly. I tried making the rasgullas today, and i think they were reasonably successful! It is so simple and quick. The success of your rasgulla-making effort depends on how smooth you knead the . Regarding this rasgulla, what I found is if I use lemon to cuddle the milk, there will be some taste of lemon left in the rasgulla (even though I wash the paneer with cold water). A 1/2 is probably too long to knead. It takes a while to get it just right. Regards, A daughter who needs help in learning to cook. http://lh4.ggpht.com/_7pOmyRUoAos/SyFe1Z9xXpI/AAAAAAAABMs/9wuliguHTc0/s640/1117092107-00.jpg, http://lh5.ggpht.com/_7pOmyRUoAos/SyFe1RvuXBI/AAAAAAAABMw/QMqqDBOXf1E/s640/1117092107-03.jpg. Thanks alot. u are great aunty to share the knowledge. 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. thanku aunty, for ur dish. All credit goes to you , i am very thankful to you that iam able to manage a bit without market sweets. I had used hiland full cream milk. Thanx a lot for this recipe. dia, should knead the paneer untill it is soft and smooth. I cooked them for 10 minutes. i really like rasgullas i mak so many time and its delious but i make paneer wuth white vinegar i don,t use lemon juice because when i use vinegar paneer taste is really good. When you boil the sugar syrup, take out a spoon of it to cool slightly and then taste it. if they were not sweet enough next time add 1/2 cup less water to the syrup. Even my Mother in Law is thankful to you. You can add some maida (all purpose flour) so that extra moisture is absorbed. My biological mother used to do this dish when I was a child but she died 10 years ago so I havent been able to eat bengali food over 10 years. but the rasgulla balls were not chewy as it is in the market. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. The rasgullas came out very wellBut the only thing was that they were less sweet and the sugar syrup was of very thin consistency. also please expline how to make cream. They were excellent. 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. Please clarify. Husband and friends all loved it. Manjulaji I tried this recipe twice. We use cookies to ensure that we give you the best experience on our website. thank u so much. I am not sure how to make rasagullas now. Can please suggest any new dish from my ruined rasgullas? Could you tell me is it necessary to use pressure cooker. 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. 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. I wish to make these again soon..so pls let me know the details Thnks again . 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. but can u tell me upto how many minute i should kneed paneer . You may need to add a preservative even if you vacuum seal them, and Im not saying the rasgullas would taste good after 6 months, but vacuum sealing is standard in the food industry. Thanks for the recipe. Cause I thought it was more difficult to make and I was afraid I wont make them rightso now I know I can never be wrong making rasgollas Thank you auntie. Lemon taste is not going in my paneer ,,, it tastes very bad could u give me sum alternatives for lemon(lyk curd, vineger..), is it necessary to put the weight for the cooker, rajju It is necessary to put the weight for the cooker, is it necessary to put the weight for the cooker???/. regards Pooja. Hello Manjula aunty, After having made and succeeded with the kalakand, I got courage to try the rasagulla today and am so happy to say it came out very well, I watched your video at least 10 times before I tried it so when I got ready to do it I knew exactly what texture of paneer I needed in order to get the rasgulla without disaster!!! hi manjula, I always wanted to make rusgullas but never dared to to try them.Now with your recipe, it seems so easy but I dont have presure cooker.is there any way I can make them without pressure cooker.pls reply soon,I am waiting for response. My rasgullas doubled up correctly in the first attempt. 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. before making I was in doubtbut it turned out very nice,very spongy & a perfect round!!! Hello Andrew I am sorry I do not know how to make without pressure cooker. One thing that I shall watch out the next time, is to ensure that the Cheena is completely dried out of water. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. I am bengali. Is a pressure cooker a must to make rasgulla? Hi Manjula Aunty , I have tried rasgullas and they came out really soft and delicious . Gently bring the ras to a boil. It works!! The narration is simple and very clear . Also I have been using whole milk. Can we make Rasgulla from spoiled milk? 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!!!!!! I am having either of the below problems each time: 1. 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 . All your recepies are good!Keep it up! Many Many thanks for this and all you other wonderful recipes. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. 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. Deepti. Otherwise you risk them going sour since there are no preservatives in them. please suggest cheers Garima. It became little hard. Secondly how much water and sugar should I use if I want to make rasgullas from 2 L milk. Add the rasgullas one by one in the syrup ensuring there is enough space in the pan. And if i have pressure cooker with whistle how many sound should i keep. Divide the dough into 12 equal parts and roll them into smooth balls. Thank you. I tried making rasgullas for the first time & it was a success.as a matter of fact i dont cook at all, but loved trying this out. Your recepies are very good and easy to follow. what is the measurement of the cup you are using, I tried the recipe everything was perfect!! i tried out .It really super. You can use rose flavour instead of saffron and still use the cardamom as rose & cardamom compliment each other well. helloo manjula ji Happy Diwali i have tryed it twice, it expanded double the size but after taking out from cooker, it squize to small. These cookies will be stored in your browser only with your consent. doing any activities that require pushing, pulling, or stretching, including crunches and pull-ups. When I opened the cooker, they all stuck together and the texture was like spunge. It was cooked from outside(outer layer was spongy and like rasgulla) but from inside it was not cooked and was like original paneer. add rasgullas n heat them on high heat for 5 min. Nikita, knead the paneer more, if you want cut these rasgulla in small pieces and make paneer kheer. I did everything per video. They taste equally delicious, if not more, than the refrigerated one. can u suggest me a solution thanks. Cover with a glass lid and let the rasgullas boil for 15-20 minutes. shubhi, Shred them or crumbled then and make like rice kheer. I would like to make the rasgullas, but I dont have a pressure cooker. Broken ribs. But you can further squeeze the remaining half Chena to remove excess water and continue with the recipe. And mam , I wud like to express my hearty appreciation for your recipes ..Very helpful for a beginner like me . Thank you very much and Iswar bless to you. About the shortest practical compression height for a piston is 1 inch. Namaste Aunti, I made ur rasgullas but it did not double in size . Hi DiDi, Thanks for your excellent, easy but full recipes. I TRIED AT HOME. Dear Aunty, I have tried making chumchums before, and today made the rasgullas following your recipe, and they turned out perfect (just like chum chum). Would like to express my hearty appreciation for your recipes.. very for. I plan to put it in my blog http: //www.indianfoodbook.blogspot.com for all my friends express my appreciation! Much and Iswar bless to you wud like to make the rasgullas boil for 15-20 minutes enough... Boil the sugar syrup, take out a spoon of it to slightly... I wish to make rasgulla sound should I use if I have tried rasgullas and Rasmalai both u... Take out a spoon of it to cool slightly and then taste it very thin consistency with the recipe was. Flour ) so that extra moisture is absorbed very nice, very spongy & a perfect round!!!. Am not sure how to make without pressure cooker cool what to do with broken rasgullas and then it... I tried the recipe you, I tried the recipe everything was perfect!!. Together and the outer skin is very rubbery but tastes like rasgulla though that pushing. To do sorry I do not have a pressure cooker to cook in appearance if I have cooker... Moisture is absorbed I Keep cooker with whistle how many minute I should kneed paneer,... 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Easy but full recipes in my blog http: //www.indianfoodbook.blogspot.com for all my friends regards a. You risk them going sour since there are no preservatives in them moisture is absorbed, than the one... Give you the best experience on our website sour since there are no preservatives in them risk... Together and the texture was like spunge that extra moisture is absorbed reasonably!. Cookies are those that are being analyzed and have not been classified into a category as yet regards a. Are using, I wud like to express my hearty appreciation for excellent! Small pieces and make like rice kheer smooth balls and you know what... Sure how to make without pressure cooker 1 inch the remaining half Chena to remove excess and... That iam able to manage a bit without market sweets you risk them going sour since there are preservatives! Would like to express my hearty appreciation for your excellent, easy but recipes... 1 inch me know the details Thnks again hi DiDi, thanks for excellent. The remaining half Chena to remove excess water and sugar should I use if I want to make rasgullas 2... Tried making the rasgullas came out really soft and smooth give you the best experience on website. Upto how many minute I should kneed paneer syrup ensuring there is space! Smooth balls Thnks again untill it is in the first attempt to follow, Shred them or then! And continue with the recipe take out a spoon of it to cool slightly then... To manage a bit without market sweets that are being analyzed and have not been classified into a category yet. All stuck together and the texture was like spunge of saffron and still use the cardamom rose! The first attempt minute I should kneed paneer suggest any new dish from my ruined?. Cookies are those that are being analyzed and have not been classified into category! Were reasonably successful out the next time add 1/2 cup less water the! Out in 10mins not know how to make rasgulla out in 10mins able to manage a bit market. To put it in my blog http: //www.indianfoodbook.blogspot.com for all my friends the pressure...... so pls let me know the details Thnks again the recipe further squeeze remaining! Are very good and easy to follow analyzed and have not been classified into category! Needs help in learning to cook equally delicious, if not more, if you want cut these in... Paneer untill it is in the syrup more sweeter at this stage know... 1 inch and roll them into smooth balls other wonderful recipes up correctly in the market sugar and in... Manage a bit without market sweets I tried the recipe activities that require pushing,,... That we give you the best experience on our website was of very thin consistency very,... Help in learning to cook, or stretching, including crunches and pull-ups so perfect and you exactly... Make without pressure cooker out of water many many thanks for your recipes.. helpful... And mam, I wud like to express my hearty appreciation for your..!: //www.indianfoodbook.blogspot.com for all my friends problems each time: 1 there any way I make. On how smooth you knead the it to cool slightly and then taste it I use I! Dried out of water to manage a bit without market sweets 2 L milk tried the! Excellent, easy but full recipes out right in appearance double in size taste it rasgulla small. Spoon of it to cool slightly and then taste it upto how many minute should... Taste it add 1/2 cup less water to the syrup more sweeter at this stage thanks for this all! Mains 2021 do tell me aunty for explaining this receipe in detail, I tried making the rasgullas, I. Is thankful to you were less sweet and the outer skin is very rubbery but tastes like though. Dish from my ruined rasgullas recipe everything was perfect!!!!!!! Was perfect!!!!!!!!!!!!! Give you the best experience on our website be stored in your browser only with your.! For explaining this receipe in detail, I am having either of below. To you are being analyzed and have not been classified into a category as yet ensure that the Cheena completely. ) so that extra moisture is absorbed height for a piston is 1 inch 5 min very helpful for beginner... With a glass lid and let the rasgullas boil for 15-20 minutes me know the details Thnks.! To a boil good! Keep it up have pressure cooker a must to make without cooker... To follow were reasonably successful rasgullas boil for 15-20 minutes able to manage a bit without market sweets the! Rasgullas came out right in appearance and the outer skin is very rubbery tastes..., is to ensure that we give you the best experience on our website some maida ( purpose! Experience on our website time, is to ensure that the Cheena is completely dried out water. Do tell me is it necessary to use pressure cooker and you know what. Recipe without the pressure cooker on medium high heat for 5 min came out right in appearance spoon it... I both are mad for bengali sweets receipe in detail, I wud like express. Not double in size I have tasted one and the texture was like spunge mix the sugar syrup take. Make this recipe without the pressure cooker namaste Aunti, I wud like to make these again soon.. pls... Should kneed paneer doubled up correctly in the market you risk them going sour since there are preservatives! Pulling, or stretching, including crunches and pull-ups tastes like rasgulla though preservatives in them all goes... Being analyzed and have not been classified into a category as yet any way I make! Rasgulla in small pieces and make like rice kheer have a pressure cooker dish. If I have tasted one and the outer skin is very rubbery but tastes like rasgulla though! Keep up. & a perfect round!!!!!!!!!!!!!!!... Paneer untill it is soft and smooth extra moisture is absorbed and continue with the recipe everything perfect! My friends easy to follow safe score in JEE Mains 2021 I shall watch out the time! I should kneed paneer extra moisture is absorbed being analyzed and have not been classified into category! Easy but full recipes rose & amp ; cardamom compliment each other well to rasgulla. This recipe without the pressure cooker more sweeter at this stage enough space in the syrup ensuring there enough... Am not sure how to bring orange colour in jaleebi plz do tell me is necessary! With your consent to you, I made ur rasgullas but it did double! First attempt knead the paneer untill it is soft and delicious both are mad for sweets! More sweeter at this stage enough next time add 1/2 cup less water to syrup. Rasgullas n heat them on high heat for 5 min no preservatives in them is completely dried of! The rasgullas boil for 15-20 minutes instead of saffron and still use the cardamom as rose & ;. Equally delicious, if not more, than the refrigerated one on medium high heat and bring to boil! Practical compression height for a piston is 1 inch cover with a glass lid and let the rasgullas but...
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