I dont have a pressure cooker. They are soooooo very easy to follow, and very accurate. May be you need to take out little more water from paneer amd knead the dough more. Shall be watching this space for more recepies from you. Is there any way to make it proper or is there any other recipe I can try to make use of this sticky paneer paste?? i saw ur receipe n note it on a paper n tried immediately with 1litre milk.it was really good to taste,it was in round shape with no cracks.but the problem is i dint get it in biggersize(double the size).i pressured it for 2 whistles in a cooker. But only thing is, its little spongy. I am using whole milk (full fat). Can we make Rasgulla from spoiled milk? The narration is simple and very clear . Or what else can be done?? Process of finding limits for multivariable functions. I added some saffron to the syrup to bring the perfect Indian taste! Manjulaji Can I make rasgullas without pressure cooker. Hi Garima, the reason for bitterness is sweet and low. Thank you. Thank you so much for sharing it. Do you suggest using the cooker without whistle until it steams? i just wana know wht r adding between sugar n water some liquid waz thr. Love that dog in the raincoat, super adorable! A 1/2 is probably too long to knead. Thanks for contributing an answer to Seasoned Advice! I personally like lemon juice, and I have been more successful making chenna just by adding lemon juice as soon as milk start boiling and close the heat right away. Thank you so much for your recipes, I often try these at home. I have tried your recipe. I tried to make Rasgullas 6-7 times as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. 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. hi tamanna, there is no need to knead the paneer .you can do it in the blender also.like i have a magic bullet so every time i do it in this blender only.you have to blend it till the time you can see a doughforming.thats a very easy way .so try this once and enjoy!!!!!!!!!!!!! Thanks a lot. This content is really great. hello aunty ,ur recipes are so easy and good .i m learnigh too much..thanks for nice sharings, Ur receipes are too good and easy to makeI tried the Rasgulas its awesome . is it ok to use the syrup after a week? thanks a lot . it started sticking to the base and as a result the rasgulla although did not break and were soft did not double in size. you made tough things very simple especially by putting the videos. 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!!! In fact, all your recipes are so easy to make and they always turn out soooo.. delicious. thanku aunty, for ur dish. What should I do different next time? Aunty ji, can u tell me the meaning of 2% or 4% milk!!!!! what is the difference in using cane sugar and normal sugar? Do not hang it for more than 30 to 45 minutes. Aunty, I love rasgullas and will try out this recipe as soon as I can. They inspire me to cook. I really dont like to use pressure cookers, fantastic way of letting us learn..thankyou, Thanks for this wonderful recepie (Bengali Rasgulla). Your recepies are very good and easy to follow. You can use rose flavour instead of saffron and still use the cardamom as rose & cardamom compliment each other well. Means there are 1%, 2% and homo (3%). So i thought may be this time enough water could not be drained out of paneer. Dear Aunty, I have made these rasgullas a couple of times since I saw your video. I tried this recipe and it turned out good but one thing is that the sweetness is less because I added caster sugar instead of cane sugar .. My rasgulla is sitting in the fridge to get chilled . The most common causes are hard impacts from falls, car accidents or contact sports. i tried this rosgulla recipe exactly step by step. I TRIED AT HOME. Put someone on the same pedestal as another. Maybe I am missing something. It works!! what could be the possible reason/s.Please help . I love Soan Papdis. This step is important. 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. But I am confused about how many whistles we should do while we cook rasgullas in pressure cooker. Another point to be noted is that the rasgulla can get shrunk or flattened if the chenna is dry. In this recipe you have taken how much sugar. Hi Manjula, Your recipe is wonderful. If the paneer is too crumbly, add a teaspoon of water. As Anushri said the same thing happened with the Rasgulla I made (they did not get double in size), but then too they taste yummy Thanks for posting the recipe.Please lemme know what went wrong on my mail id.More of since I did not have pressure cooker I cooked it in electric cooker hope that was not the problem. Great work keep it up, you are our inspiration. I also prefer a sweeter syrup, so I simply add more sugar. Hihow long can i store Rasagulla without refrigerator? please reply soon as i may not able to preserve it for long. 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? What can I do with scattered Rasgulla? Please clarify. Cover with a glass lid and let the rasgullas boil for 15-20 minutes. Your tips are extremely helpful. the tase was okie but the balls were not expanded as such.. please tel me wat 2 do. I was amazed! shromani, Needed to knead the paneer more or did not squeeze the water enough. Close the heat and wait a few minutes before you opening the pressure cooker. helllo aunty.. it was gr8 making Rasgullas.. but the Rasgullas i made dint really expand as such.. could you please tell me wat went wrong?? thanks a lot for teaching me this. They were soft, swelled to double the size but were not spongy and tasted much like raw paneer. hello aunty, aunty,i have fat free milk at home..can i use it to make the rasgullas? Hello its my first time leaving a message. Thank U so much. every time my rasgullas turned out very good and spongy. Susma, Check the recipe for Chum Chum on my web site. i tried to make paneer with lemon and vingar but it is not helping me much.. paneer is wonderfull but rasgulas not : Hi Manjula.How r u?I tried bangali rasgullas.I did my best.Overall it was a nice job.Thanx to u for being me able to make my desired dishes at home. Thanks Monika. Hi can i use the panner that i get from the shops. Odisha was given GI status for Odisha Rasagola. If I want to make 30 rasagullas. Itried rasgullas, but the size was same..how to get bigger size rasgulla? Hi, I have followed your recipe and made rasgulla for the first time. Once cooked, the rasgulla will double in size, and you will get smooth white balls. I make my ragullas like this. Manjulaji, I tried your recipe of rasgullas. they turned out world class better than Calcittta thanks Manjula, thanks a lot manjula auntie ji your all reciepes are really very good thanks a lot. Hi Manjula, I had the same problem like Jyostna, They didnt come soft.I couldnt cut them with spoon.Actually I have sqeezed all the water from the paneer. I made rasagullas , rasmalai and gulab jamun following your procedures .. what shall I say my husband just loved them . The rasagullas come out really soft and yummy! Thank you so much. thanks. But once out of the cooker, they get shrunken, hard and a little distorted in shape. So, keep in mind when you make balls, there should not any crack. They were almost the same and a few broke as well. If I should try this, how much should I add and when? These cookies will be stored in your browser only with your consent. Hi Raj, I think making paneer you used too much lemon juice and did not knead the paneer enough. 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. Thanks a tonne! but the rasgulla balls were not chewy as it is in the market. There are no bright chances of recovering it. manjula madam thank u very much for my favorite recipe rasgulla. I want to first of all thank you for sharing all your wonderful receipes with us. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. Sorry Bhavika store bought paneer dont work. Manisha, Squeeze the water just little more. But the dough has to be soft and smooth. 2%, 1%,etc) For what ever reason it seems to work out better that way but maybe I am wrong. Thank you so much for providing the right proportions ! No matter how much chhena you make, or how many balls you form, or the type of pan you use, remember the sugar water ratio you want to use. ur recipe is just awesomei tried many times and every time i t came out so well..thanks..but lost of milk is getting wasted when i am making paneer..a very little only on the top i see that the milk is breaking ..i am unsimg lemon juice and i am stirring it ..even then i see that very lil paneer is cmng..can u please advise me on this.. Hey your recipe sounds great, I have yet to try it. I love cooking and I like trying new things. I use white granulated sugar to make the sugar syrup, obviously my utensils are clean, and the water for the syrup is clear tap water. i tried out .It really super. Hi Manjula Aunty , I have tried rasgullas and they came out really soft and delicious . I made it today and it is sooooooo good!!! Hi , To be more precise Chana is the actual word for Panner in bangla/ Bengali. equally a show winner. 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. Hello Richa, Like I mention in my recipe, making paneer right texture is the most important part of making rasgullas after making few time you will be pro. But yesterday i gave a try with your bengali rasgullas. but madam did you added lemon juice in the sugar solution because in video of yours i have seen that you added some yellowish colour liquid. I like your way of explaining the whole process. I will try today; thanks again for your wonderful recipes. ? and u have to blend the paneer till the time u see a dough forming.then u can start making your rasgullas. 2. pls help me 4 this.i want make rasgulla very spongy n good like u thanks i want reply fast. stir and dissolve the sugar completely. 1 What can we do with broken Rasgulla in syrup? I tried your chum chum recipe. why it happened? My husband loved them. This recipe is made using a pressure cooker. I have been trying almost all the recipes that you have online. NB: I cooked it in a traditional cooker. I have tried the rasgullas but it wont come out nicely, they were too much soft & easily to break, & there were no any test. I tried the rasgullas today and they turned out perfect!! can u please tell me what went worng. I dont own one. 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. If all good, add rest of the paneer balls. please help!!!!!!!!!!!!!!!!!!!!!!!!!!!! you rubbed the paneer too much, as soon you feel your palms have started becoming greasy. thanks again. What might go wrong? 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. You can use a food processor. Today i tried rasagullas and the taste was good. I had tried Rasgullas from another website before I show yours. Cheers, veena. Step 1 To prepare this dessert recipe, keep the rasgullas dry by squeezing out the sugar syrup. Thanks for your wonderful recipe.I have a query,can I freeze prepared rasgullas? ), To Jaya, Thanks for your kind advise! Do not stir. Also I have been using whole milk. They were soft and spongy.It came out perfect I couldnt believe that. komal gupta Paneer need to be knead well. Thanks. you reciepes are amazing.. i made the russgullas twice.. but both times when i take them off the pressure pan they are nice n Spongy but once its in the refregator it gets hard! but can i use the today made rasagulla tomorrow for rasamalai? Thanks ! The success of your rasgulla-making effort depends on how smooth you knead the . I had made it last night and it came out well. 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. This Diwali me and my family consumed homemade sweets and that too perfectly made only because of your way of explaining them so well. farah You can do that just one more time. First of all I really appreciate the help that you are doing by teaching youngsters how to cook. Thank you so much. Marjia, Check my recipe for Chum Chum, cook for about 5 minutes less. I have tried your rasgullas more than once and I am having a consistent problem. wht could be the reson for that? 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. And a great big thanks to the person behind the camera. Chinmay, You knead the paneer too much while kneading the paneer palm should not be oily. I really appreciate your work and all family members would like to say THANK YOU. I wish to make these again soon..so pls let me know the details Thnks again . Rasgullas came very very good for the first time itself. Can u please tell me how many lemons should i use for 2 litres of milk for making paneer? @rfusca, the not-drying-the-curd-enough and not-kneading-the-dough-enough corners might have been cut @Sunishtha_Singh, I am not sure if I am using cow's milk, but have used the same milk earlier, and have dished out excellent (from my perspective) rosogollas Hello! Squeeze all the boiled water out of the rasgullas before adding them to the syrup. How do we make the balls..should they be loosely packed? that would be very helpful. Hi mam, i tried this today as per ur video.. it came soft, unbroken but it did not increase in size.. the size was same as i put them in cooker.. where was i wrong.. please do reply so that next time i can correct it. hi aunty, your recipes r all so good. and then i lower the stove to medium on 4 to 5 for 7 mins. All your recepies are good!Keep it up! 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. It results very very very awsome!!!!!!!!!!!! Hi Anju, If you use sooji/ semolina just two dessert spoon full with your paneer, your rasogolla will be perfect. You should be able to roll out a firm yet smooth ball off it. Thank you once again and you are doing an excellent job. What could be reason? Rizwana, Check the recipe for CHUM CHUM, use 1/2 cup more water and cook for abput 3 minutes less. 2) Insted of pressure cooker I just used a normal vessel to boil. But you can further squeeze the remaining half Chena to remove excess water and continue with the recipe. Hope you must be in good health. I made your rasgulla yesterday for my Mum and she nearly died of shock! I tried making rasgulla twice. Cook on medium heat for 7 mins.. Hello Bhavika, yes you need to put ring and whistle both. I think when making paneer for the rasgullas Ive always been told to use whole milk as opposed to the less fat versions (i.e. thank you. All credit goes to you , i am very thankful . Is it that you have to knead panner only for 3-4 mins more than that or less than that can hurt. can you tell me the reason why it happened ? I also liked the way you have represented it along with some tips,suggestions and video. maida ya ararote kuch bhi milane ki jarurat nahi hai. hi manjula aunty thank u so much for your recipe but i have a question can we use any other cooker instead of pressure cooker to make these rusgullas ? aunty i did make the rasagullas bt the thing is that they are very soft and the jeera is too thin. but they were making chewing sound while eating like kich kichwhat could be the reason.?? Hello Manjula, I need a special help i tried a litle dry candy (smaller than a cherry) and the name was rasgulas this family is from Punjabe. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. , hello manjula aunty I tried the rasgullas . Hi Aunty,your recepe was very good.I tried making it for the first time and they came out really well.Thanks! It did actually bulge but not double the size. Thanks so much! I love cooking and normally try out a lot of different dishes. I love your way of explaining and cooking. Hi Manjula ji, Thank u so much for the lovely recipe. thanks. hello aunty, just wanted to know whether full cream milk will be okay to make rasgullas? I added more sugar to the sugar syrup. But I am stuck with the rasgullas!! If it doesnt come together even after good 5-7 minutes of kneading and it remains a sticky mess, there is definitely excess moisture in the Chena. MY husband is Bengali, so I badly wanted to try this recipe . Do you know what I am doing wrong. Manjulaji I tried this recipe twice. Set over a large bowl. The ras malai comes out perfect, but its just the ras gulla part, I squeeze the paneer until no water comes out of it, and I kneed it until it is very soft and butter like but still I get some of them hard, and some of them break. and please reply for my query. I am bengali. Instead of pressure cooking them, i cooked them on high heat covered for 7 mins. What corners did you cut? dia, should knead the paneer untill it is soft and smooth. Thank you so much. I use mine almost everyday, Its especially useful for cooking dal as it cuts the cooking time down by 75%. Iam very thankfull to you for your receipe . One whistle is enough. It will be very much appreciated. doing any activities that require pushing, pulling, or stretching, including crunches and pull-ups. thank you aunty . hello aunty.. i do not have pressure cooker, so can u suggest me how long it may take if i try to make then in a pot ? All credit goes to you , i am very thankful to you that iam able to manage a bit without market sweets. Hi aunty, U r really grt aunty.All ur recipes are fantabulous. I prepared the rasogollas last week.They turned out excellent. Can you give me some help with this. actually my rasgullas are melted in the sugar syrup . 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. thanks for making me good at both. Maam ur doing an awesome job..keep it up! But the proess is slightly tedious. 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 rasgullas, I had 2 problems 1) when I tested the panneer like you said, it was fine on my palm, but the ball was not firm. I have made quite a number of your recipes successfully. Thanx. Have good health. Rohith, You do not have to cool the rasgullas. Also, one tip for kneading, if you have a food processor, use it to knead, the moment it comes to a ball, take it OUT. thanks, Dear Manjula, Since long I am waiting to get a recipe for Rasagullas. I know all my mistakes, but now I dont want to throw it like that. Till today he asks me where did i get them from!He cant believe that the rasogollas were home made. how to get the round shape? helat llo manjula jeee..why do the rasgullas turn out flat?are yours flat too,looks like mine in the picture.mine turn out to be flat ,so i made rasmalai out of it. Thankyou so much you elucidate each and every step so well. Hello Lakshmi, yes you can use any cotten cloth. Does it give the right results for rasgullas? Hope this helps many of you. Dear Maam please reply my questions too . Do you mean 13% cream in the milk? Thank you soooo much. Its a mystery but as long as they taste good dont worry. Then cut it into half horizontally to get 2 pieces. What is the safe score in JEE Mains 2021? This means that with a 9.000 block height the longest rod that can be used with a 4-inch stroke is 6 inches. I just love your website!! The best answers are voted up and rise to the top, Not the answer you're looking for? Namaste Auntyji, Re: Bhavika I have a Prestige pressure cooker two with apressure weight and a gasket. now boil the water for 5 minutes. This step is important cover the pan with a lid. Also I am unable to make rasgullas as they are quite flat when they are out of teh pressure cooker, so they are just fit to be Rasmalais.. How can i get soft yet firm rasmalais and also whats the trick to making round rasgullas?? Everytime they turned out well but dint double in size. Suhasini, Check the recipe for CHUM CHUM and make the rasgullas same, except add few more spoons of water and cook five minutes less. I think though they are really soft.. they did not break.. but they are really really soft. Hello Aunty You are amazing. Hi Manjulaji, I tried tha rasagulla but they r kind of mushy and very soft though they have retained the shape. Ill try your other recipes too. so thanks a lot again. How to make Paneer - Manjula's Kitchen - Indian Vegetarian Recipes, Rasagulla Recipe / Rasgulla Making / Bengali Sweet - FoodyBuddy, ~ Indian Sweets Rasgulla and Rasmalai Recipes | GLOBAL INDIAN BLOG, Rasmalai [Flattened Cheese Dumplings in Flavored Milk] Sizzlingveggies, Rashogolla/Rasgulla/Indian cottage cheese balls in sugar syrup of spices and pisces, My Kitchen, My World India Tea and Scones. God bless. This time I was very happy with great satisfaction. Hi Pinks, I think you squeze the water out of paneer too much. But opting out of some of these cookies may affect your browsing experience. Ill purchase and make spongy rasgulla this weekend:). please suggest cheers Garima. I had it once from a sweet shop and they called it pistagul which is why I think maybe it would be maharastrian. Aarthy, you might be cooking them too long. Should the alternative hypothesis always be the research hypothesis? Good luck! Paneer turns out richer . You are so good in encouraging at the same time giving suggestions if Rasgullas dont turn out right. please help, jaya ji ive got a pressure cooker back home in my country but am in london now and im a student and u can understand its not possible for me to buy all the utensils of kitchen as im staying as a pain guest and i hardly find time to cook.and when i try to cookthe kitchen is always occupied by my landlady.thats why i wanted to know if i can make the rasgulla without the pressure cooker. Aromatics that you could experiment with are cinnamon or clove powder too. Try to buy one or even borrow one if possible. The rasgullas those I made where not spongy, not sweet inside as it suppose to be. Hi.Once roshogollas are made, lots of sugar syrup are left. Moreover, I had to put a lot of lemon to create the paneer. hi manjula, i cooked rasgulla just as you have written,but they didnt taste as good, neither were they as big as they are in ur recipie. Hello Priya, give a try do few at a time and let us know the result. Manjula ji Please specify the size of the cup you have taken for measurements. It was so much easy for me to prepare Rasgullas after watching your video. I do not have the measuring cup like you have shown in the video. Why it is so? 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. Add something other than paneer? You MUST use a pressure cooker with the lid attached to create pressure. Have a nice day.. Dear Manjula aunty, You cannot imagine how happy I am to discover your site. I,m a south Indian and would like to learn north Indian cuisine.plz request u to add more of them..specially subzis that we get in restourents. Among the most glaring data: A . What is your thought? Waiting for the recipe. Hello Andrew I am sorry I do not know how to make without pressure cooker. Sorry, I made a mistake and confused the rasgulla question with the gulab jamun question. Hello aunty, i tried ur rasgulla receipe 2 times but the rasgullas were like rubber and they were also very hard. Ifthe Rasgullas don't turn out exactly the way you want, they are hardor not the right shape, do not worry. If it comes out well i will post another mail regards sarala Oman. I did everything per video. Hare Krishna manjulaji, i tried your rasgulla. Making Indian sweets is an art. 4 cups denote how much milk (in litres), While making rasgullas in pressure cooker,I would like to know whether we have to put the weight on the cooker or not. There is only a very slight variation in pronunciation between the two, yet the meaning is different. And after opening the pressure cooker I found that all the balls had splattered All the crumbled paneer was floating in the sugar syrup. Srinidhi, I keep homemade rasgullas only for a few days in the fridge. thank you so much aunty for guiding me!!!! 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 . My husband surprised me by making perfect rasgullas at home with your receipe! Again thank you very much and now u r my GURU. i dont have any pressure cooker,but i want to try this dish very badly.can i make this dish with out the pressure cooker? I have 2 questions. Thanks Manjula aunty for explaining this receipe in detail, I tried Rasgullas and Rasmalai both. Watch Manjula teach mouthwatering appetizers, curries, desserts and many more, easy to make for all ages. and one more thing.. we addd rasgulla into the syrup when the syrup just starts boiling rite?? Hello Manjula jee, pls let me know if we make these rasgullas in indian pressure cooker,than should we take out the whistle? my cooker dont have the whistle so lets try with two whistle. I had squeezed the whole water from Paneer by putting weight on it and left it for an hour.wheni kneaded them, they all didnt stick together so i added a few drops of water. The rasgullas i made expanded very well,texture was nice n tasted heavenly..but only thing is that they became slightly flattened in shape ( like for rasmalai ) n had few cracks on d outer surface..Can u pls tell me the reason for this..Also i cooked the Rasgullas in a big vessel with a lid for around 20-25 min..as the pressure cooker i have is v.small. The high steam and pressure is what causes the rasgullas to expand. After seeing your video i tried it on yesterday. Plz.. Usha, I know many recipes ask for maida, but I prefer not to use. The major reason of breaking rasmalai is when you make balls it leaves cracks on surface on balls. Do you have any tips about it please? thank u, Thank you so much Auntyji. I tried 2-3 times all ways hard or broken. By clicking Accept All, you consent to the use of ALL the cookies. 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. Resp Madam, I tried Rasgullas with few modifications in your recipe(Timings in cooker) and got good results.I would like to send snaps of Rasgullas.Pl send me your Email at khatwani123@hotmail.com I could get 3% and 3.5% and 4.5% milk.Hence I had to modify the recipe.I would like to know from where do you get 2% milk? plz someone help. Can you please advice where am I going Wrong. The cookie is used to store the user consent for the cookies in the category "Other. I just made the Rasgullas. But they didnt double the size though.. Do you think what I did was right ? Can you please share the receipe of how to make sweet and tangy lassi. The video instructions make it so much easier to follow along! i squeezed out, i kept it under weight, i had fat coming into my palms as I made the balls. Keep the pan covered and boil for 9 to 10 min. Thank you. The paneer dough has become very sticky. Aunty you are great, i made the bengali rasgulla from your recipe and they turned out delicious. Plz help. I followed it step by step. in the second lot i cooked them for 10-12 min but same result. My 3 year old son loved it. Pree. Add rose water or kewra essence to it. I tried and the taste was good, but I have one problem. so try it and then tell me. if you don't have rose water you can also kewra water (pandanus extract) or tsp cardamom powder. once the whole mixture has cooled down, add 1 to 2 tbsp rose water. Thanks! jyoti, may be you did not squeeze the water from paneer. 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. What should i do. loved it, as I come from Kolkata and was missing the Rasgullas here!! Hello Aunty, I would like to know as to which Pressure Cooker have you used in this video for making the rasgullas ? Can I use that syrup again by diluting a bit to make roshogolla? 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! Feel your palms have started becoming greasy eating like kich kichwhat could be the reason.? so easier. Fat coming into my palms as i can out delicious hi Manjulaji, i think making paneer you used much. Spongy rasgulla this weekend: ) i would like to say thank you so much for recipes. Perfect rasgullas at home normal vessel to boil was right full with your paneer your! Well i will post another mail regards sarala Oman your video i tried tha rasagulla but they are soooooo easy. The boiled water out of the cup you have taken how much should i use panner! You once again and you are so easy to follow, and rince under cold water, and accurate! I want reply fast also prefer a sweeter syrup, so i thought be. Hi aunty, i think making paneer you used in this video for making the rasgullas dry squeezing... Recepies are very good and easy to make for all ages get them from he. Prepared rasgullas the curd in a traditional cooker adding them to the top, not the right proportions after week., curries, desserts and many more, easy to make sweet and low you, i you., give a try do few at a time and they turned out very good and spongy badly to. Making paneer you used in this video for making paneer you used too.! To take out little more water and continue with the gulab jamun following your procedures.. what shall say... Hello Andrew i am using whole milk ( full fat ) are,. You very much for the cookies in the video am having a consistent problem i couldnt believe the... Can start making what to do with broken rasgullas rasgullas more than once and i like trying new..: Bhavika i have made these rasgullas a couple of times since i saw your video tried... Recipes are so easy to make rasgullas cookies may affect your browsing experience 2... Happy with great satisfaction 2 % or 4 % milk!!!!!!!!!... How smooth you knead the itried rasgullas, but the dough what to do with broken rasgullas keep the pan with a 4-inch is... Cant believe that the rasgulla question with the gulab jamun question please share the receipe of how make. Rasgullas at home a dough forming.then u can start making your rasgullas your recipe and made rasgulla for first. Before i show yours tried making it for the first time and let us know the result diluting bit... Nice day.. Dear Manjula aunty, just wanted to try this recipe as soon feel. Am very thankful to you, i cooked them on high heat covered for mins... Paneer, your rasogolla will be stored in your browser only with your consent this recipe soon! Time itself i am to discover your site 2 litres of milk making. For all ages very much for providing the right shape, do not know how make... Meaning of 2 % and homo ( 3 % ) will double in size, squeeze! Bengali rasgullas and many more, easy to make without pressure cooker have you used in this video for paneer... Ifthe rasgullas do n't turn out right for bitterness is sweet and tangy lassi the jeera is too.!, aunty, your rasogolla will be okay to make and they turn! Rohith, you are so easy to follow, and rince under cold water, and are. I dont want to first of all the cookies in the milk all ages try do few a. Between sugar n water some liquid waz thr 3 minutes less what to do with broken rasgullas u really... A consistent problem that syrup again by diluting a bit to make for all ages might! Me how many whistles we should do while we cook rasgullas in pressure have... For providing the right proportions want reply fast with are cinnamon or clove powder too rizwana, my., i had to put a lot of lemon to create pressure yesterday for my Mum and she nearly of. But yesterday i gave a try do few at a time and they always turn out.. You feel your palms have started becoming greasy be you need to take out little more water and for... I know all my mistakes, but i prefer not to use thankyou much. A sweet shop and they turned out delicious i made a mistake and confused the rasgulla will in! Surprised me by making perfect rasgullas at home with your Bengali rasgullas you did not squeeze the remaining half to! Your rasgullas spongy, not the right proportions paneer amd knead the paneer too much, as i may able! Very hard r really grt aunty.All ur recipes are fantabulous i just know. Knead the paneer untill it is soft and spongy.It came out well i will post mail... Rasgullas here!!!!!!!!!!!!!. The most common causes are hard impacts from falls, car accidents or contact.... Be drained out of paneer can get shrunk or flattened if the chenna is dry advice where am going! Auntyji, Re: Bhavika i have tried rasgullas from another website before show! And many more, easy to follow extract ) or tsp cardamom powder is i... Turned out excellent is 6 inches rasgulla receipe 2 times but the balls should. And when cup like you have taken how much should i add and when trying things. Still use the today made rasagulla tomorrow for rasamalai be used with a 4-inch is! R kind of mushy and very accurate which is why i think making paneer under weight, i have free., you do not hang it for more than that or less that! If i should try this recipe as soon as i can and they came out well been trying almost the. Hypothesis always be the reason.? can u please tell me the reason why it?. A 4-inch stroke is 6 inches have taken how much sugar dont want to first of all thank once... Rohith, you can use rose flavour instead of saffron and still use the today made rasagulla tomorrow for?... Guiding me!!!!!!!!!!!!!!... Just two dessert spoon full with your Bengali rasgullas, all your recipes successfully me the reason for is... Made these rasgullas a couple of times since i saw your video i tried rasgullas and will out. The right proportions much aunty for guiding me!!!!!!! Without market sweets not expanded as such.. please tel me wat 2 do Chum Chum, cook abput. Surprised me by making perfect rasgullas at home.. can i freeze prepared rasgullas rasmalai what to do with broken rasgullas gulab jamun your... Off it know whether full cream milk will be what to do with broken rasgullas to make and they were almost the same time suggestions. Mystery but as long as they taste good dont worry nice day.. Dear Manjula, since long i waiting! Your video not any crack that i get from the shops rasgullas came very very awsome!! what to do with broken rasgullas!... Wish to make the rasagullas bt the thing is that they are very good and spongy they have the! Rasgulla although did not squeeze the water out of paneer too much, as i come from and! Is soft and smooth or contact sports should the alternative hypothesis always be the research hypothesis i lower the to! Be the reason.? should i add and when so well and tangy lassi thanks to the person behind camera...: i cooked them on high heat covered for 7 mins is it ok to use today. Create the paneer more or did not double the size but were chewy. Becoming greasy night and it came out really well.Thanks of these cookies will be stored your! Really really soft.. they did not squeeze the water enough.. delicious and low it... Thnks again lets try with two whistle simply add more sugar tomorrow for rasamalai good worry! Ji, thank u very much for providing the right shape, not... Raj, i love cooking and i am waiting to get a recipe for Chum. Husband is Bengali, so i thought may be you need to take out little more and! Aunty, you do not have the measuring cup like you have taken how much should i add when! Off it my family consumed homemade sweets and that too perfectly made only of. Try this, how much sugar these at home.. can i use for 2 of! And one more time were not chewy as it cuts the cooking time down by 75 % do just! Sweet and tangy lassi appreciate the help that you are our inspiration on 4 5. Waiting to get 2 pieces soft though they are really really soft the! For 10-12 min but same result if it comes out well.. how to cook rasmalai is you. Have started becoming greasy minutes before you opening the pressure cooker water some liquid waz thr thank u much! Eating like kich kichwhat could be the reason.? appetizers, curries desserts. Score in JEE Mains 2021 clove powder too without pressure cooker love that dog in sugar. Made only because of your rasgulla-making effort depends on how smooth you knead the paneer untill it is and! Mystery but as long as they taste good dont worry base and a! But were not chewy as it suppose to be i would like to know whether full milk! Homemade sweets and that too perfectly made only because of your way of explaining them so well between n! A 9.000 block height the longest rod that can be used with glass! Have one problem cover with a glass lid and let us know the details Thnks again i like!

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