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Friday, October 22, 2010


  Rasgulla
I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai. But when I always heard  through Jeyashri about the recipe,I wanted her to post,but now I got curious and tried myself my hand and today very morning I called her and took the recipe and just tried it out. The result was awesome… I am not a big fan of rasgullas, but sure I can make this to the sinful Rasmalai which is our family favourite! I also referred Sailu’s Kitchen rasgulla recipe. Hope this post will help some of you as Diwali is nearing …

Rasgulla recipe

Indian Dessert
Prep Time: 20 mins    |  Cook time: 25 mins    Makes: 20 Rasgullas

Ingredients

Milk(full cream) 1 Litre
Lemon juice 3 tblsp
Sugar 2 cups
Water 3 &1/2cups
Elachi powder 1 pinch
Ice cubes 12 nos
Nuts (optional) For garnish

Rasgulla

Method

  1. Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
    boil milk
  2. Heat further until the whey water clearly separates. Put off the flame.
    curdled
  3. Add  the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
    add ice cube
  4. Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
    washing
  5. Wash it well in the running water under the tap to remove the lemon smell and sourness.
     washed
  6. Then squeeze the excess water gently and hang it for 30 minutes. I just squeezed the excess water now and then very gently as my dupatta dint drain the water by itself. But its not a must if the cloth is proper.
    drained
  7. After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
    crumble texture paneer
  8. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
    Paneer dough
  9. Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.
  10. Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
    bring to boil
  11. After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
    Rasgulla-add the paneer balls
  12. Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.
    Rasgulla-pressure cook
  13. Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size. If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup.
    Rasgulla-cooked-doubled size
  14. Cool down and refrigerate and serve chilled! 

Rasgulla

Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??Batting Eyelashes
 
Notes
  • Use lemon juice as mentioned and the milk should boil while you add the lemon juice.
  • The kneading part is very important,knead smooth and soft with patience.

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180 comments:

  1. Looks super yum...White snow balls mari cute ta iruku...I have tried this once but cudnt make balls will have to try it once again

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  2. really turned out very nice raji. I normally make this for diwali. this time i bought the haldirams to try out ur rasamalais. So rasamalis for this diwali.
    Gundu gundu rasagullas parkavae suepra irruku

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  3. Cute looking rasgulla, yenga family favourite rasgulla supera irruku Raji..love it anytime..udane veetuku varalama??..

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  4. I just love them.....looks so so good...

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  5. looks very adorable. I make it exactly the same way. I make both rasagulla & rasmalai. One is my fav & other my better half's :p

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  6. I did try my hands on Rasgulla before and they turned out awesome. Your all pics are really good and helpful. Rasgulla looks so professional.

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  7. those have come out just perfect raks...love rasgullas....shud try my hands on these one day!i love rasmalai too:)....i loved the cut photo..looks real spongy.

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  8. I have to admit i am not a rasagulla fan, but my husband and daughter loves it, every time when we ar ein India they want to have it when we are in a swwet shop.
    This looks so so good.

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  9. do u still hv it raji??? im cming to ur place!!!

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  10. Its soft and awesome. send me through parcel.

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  11. Hi Rajeswari,

    Rasgula...wow...love it...Appo appo namma pakkum vathu ponga!!:)

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

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  12. Fantastic rasgullas,looks superb....

    Pushpa @ simplehomefood.com

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  13. Looks Perfect Raaji .. and as usual awesoem snaps !

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  14. Lovely rasgulla, perfect sponge.
    FOODELICIOUS

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  15. Hi Ras, what is Elachi Powder? Up until the addition of the powder it looks like you are making ricotta! I love the way this dessert looks!

    Ciao!

    L

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  16. Elachi powder is cardamom powder

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  17. Very nice. i tried once but it was a failure. will try this recipe sometime :)

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  18. my all time favourite sweet..Love it.Very spongy like that of haldirams...........

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  19. Spongy and perfect looking rasagullas, raks!!!
    but isnt it quite easy to make them?..
    I have tried rasamalai too..
    I followed vah reh wah chef's method..which is so perfecttoo!

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  20. Wow!!! Raks Superb-a iruku Rasgulla's delicious, Soft & spongy!!!! Love that cute cooker too!!!!!

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  21. Oh dear that's perfect.making me drool..detailed step by step pic..nice post

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  22. Its really toooooooooooooooooooo good.I too prepare in same way.My favourite sweet.

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  23. Such good looking rasgulla's. You have made my day.I am going to make this for sure.

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  24. Wow they come out very nice,perfect...Love ur new luk of ur blog.

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  25. Looks super AWESOME :) I'm totally loving it.. :) Haiooo you are tempting me too much Raji :)

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  26. Oh my god!! These rasagullas look fantastic! Like store bought, awesome Raks!!!! When you say full cream milk, do you mean whole milk (12% fat) or heavy cream (35 % fat)..

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  27. Perfect rasgulla's rajee...
    I wish I lived in singapore to drop by urplace..

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  28. I love rasgullas and rasmalais - that looks spongy and perfect.

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  29. yummy rasagulla's! :P :P

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  30. Hi Raji,

    It's my first time here. You have a love space and the rasgullas look so tempting. Just lovely :)

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  31. Wow Perfect Rasgullas...love ur explanations step by step ..u got soo much patience ...nice clicks..

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  32. i try this rasgulls so many times but nver do as good as yours looking perfect and yummy i try ur recipe

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  33. rasgullas looks awesome raks,i never made them but i love them ....u explained it very nicely n inspire me to try as soon as possible ...thanks for sharing dear ...

    Satya
    http://www.superyummyrecipes.com

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  34. wow! The rasgullas have come out so well.And, your step by step pics have made the recipe very easy to understand. Bookmarked!

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  35. Rasgulla turnout to delicious and beautiful Raji. Nice one.

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  36. Oh look at those rasgullas, super yumm, mouth-drooling :))

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  37. I make this very often and simply love it .. My friends here are big fan my rasagulla and rasamalai..the first pictures is really beautiful raji. And the layout color is simply superb. Loved this green color.

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  38. That looks perfect all the hard work is worth!

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  39. Looks so spongy and yummy!! delicious!!

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  40. wow it looks yummy.. i love it.. :)

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  41. Sooo spongy n soft Rasgullas...wow!! n delish...love to pop them into my mouth!!:))

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  42. This comment has been removed by the author.

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  43. Lovely pictures Raji..Looks so delicious!!

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  44. I just love Rasgullas!!! I am definitely going to try it. :-) Thanks.

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  45. Can I just say WOW here..amazing work..Rasgulla looks delectable..super spongy n soft ..perfect..ship me some of those..:)

    US Masala

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  46. you have lot of patience dear..yummy dessert

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  47. superb pictures raji...looks perfect and spongy!!

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  48. Hello from Italy! I found this blog and I really like your kitchen!
    Skip to us, we like to exchange cultures and recipes!

    I hope you like what we do!

    Many greetings from Italy!

    www.whitedarkmilkchocolate.blogspot.com

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  49. looks amazing... love the step by step clicks...
    I usually stick to haldiram's for rasmalai too...

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  50. hi dear.... i want to try this for a long time....but never tried... as i do not know where to get the muslin cloth here. i know u r from singapore and seeing at your post first thought i could ask you where to get the cloth. but to my surprise, you used your thupatta... now tomorrow morning i need to check, for my cotton thuppatta to try this one.... no need to run after muslin cloth...

    want to ask you one thing, for doing paneer also, can we use the same logic??? (i mean do by thupatta?)

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  51. feel like picking one,thy look perfect

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  52. Delicious and awesome rasagullas! Photographs are just fantastic!!

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  53. Waw Raks, I wanted to try this for diwali, its great that you posted such a step wise recipe! Will try it! The pics look beautiful. Advance Diwali greetings!

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  54. wow!! Superb, loved the look..yum!! I have made it once in hurry, have to try ones more. I loved the clear step by step presentation as well:)

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  55. wow!they luk perfect!beautiful clicks D:

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  56. Akila, :)

    Yes,we can use dupatta for preparing paneer as well :)

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  57. super Rasagullas Raji :)

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  58. So soft and perfectly done rasagullas....sorry couldnt come earlier to see this beautiful post as was little busy...but lovely pics raks,loved it

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  59. Awesome step by step explanation..that sounds completely doable..love it..

    Aaha Oho

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  60. Yummy...cant take my eye off....your blog looks so gud now ...gud going gal

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  61. hi raks

    i have been following your blog quite sometime.. and i really like the way you present them step by step. awesome work . I have tried your pizza and ribbon pakoda..it turned out very well, thank you so much for all the wonderful recipes. subarna

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  62. nice cl;icks..and nice recipe..looks so mouthwatering :)
    love all ur recipes..

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  63. hey raji, rasgulla azhaga irukku! u seem to have become an expert traditional indian sweet maker. will try the rasgulla and let u know.

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  64. I couldn't stop drooling anymore. They are not only picture perfect but best home made rasgullas.

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  65. Thank you so much Judy for the feedback :)

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  66. Love the soft texture for these juicy Rasgullas. Nice presentation.

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  67. The rasgolla looks so spongy and tasty...bookmarked!!

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  68. Nice and looks delicious. Pressure cooking is new to me. I make without that.

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  69. Hi Rak's i tried rasagolla today and it was awesome..thanks..ive been following ur website for quite some time now and also posted comments before and then yet another 1 success story..Thanks

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  70. Thanks a lot sathya :) Thanks for the feed back :) Hugs,
    Raks

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  71. After i saw urs, i tried it, it was major disaster. not much sweet, lemony smell..:(

    You should come to my house and demonstrate :)

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  72. oh sweet lord...u r making me wanting it...

    http://jellybelly-shanavi.blogspot.com

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  73. Hey Raji ,

    Congrats and thanks for the wonderful site.
    I have tried many dishes and it does comes well.

    I tried making rasgualla as you mentioned, by taking half for all the measures. Inside of rasgulla was exactly as you get in the market but the exterior was soft. Ideally it should also be equally hard, dont know what went wrong.

    I have a aluminium prestige cooker. So i made syrup , when done, transfered the syrup to a container put the balls and in the cooker gave 1 whistle and then offed the stove.

    I am also not clear what you mean by "After a whistle,simmer more and keep for another 5 minutes. "

    Can you please clarify the above and let me know what went wrong that it turned to be a soft exterior?

    thanks
    Priya

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  74. Hi priya,
    Next time make sure you drained the water well from the curdled milk(when you hang) If you have excess water,squeeze out with hand.Also keep on kneading until u get a firm dough. I hope this would help ... And for the whistle doubt, when you get the first whistle donot off the stove, just reduce the flame to minimum and boil it for another 5 minutes. So next time try this and sure will get it right...! Do let me know how it turned out next time...Thanks!

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  75. Hi there!thank you so much for your recipe!after several attemtps, this is the recipe that helped me get it just right!
    I am so thrilled!
    Thanks a ton!
    Going to try out your jhangri as well!

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  76. Niv, Thanks a ton for the feedback,you made my day :) Do let me know how jangri came out ...

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  77. Raji, I had tried making rasagullas some 8 years back but the attempt was an utter failure resulting in broken pieces of paneer in a sugar syrup... I made rasagullas last week n served to my guest without any hesitation as my hubby certified it "Excellent"... I thot i will get a payasam when i made balls out of the paneer n pressure cooked the same... but the rasagullas dint break and the texture was so good... The secret lies in the kneading part & thanks a ton for explaining so clearly... :-)

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  78. Hi Divya, Thanks so much for the feed back,I can take that "excellent" credit for myself LOL ;)

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  79. HI Raks, I know you are from Singapore, I also stay in singapore. Wanted to know which brand of full cream milk did u use for making Rasgullas. I have tried using Amul, the problem is the milk does not curdle easily. It takes a very very long time and still not as good as the one seen in your picture. Please let me know the milk brand and I am going to try straight away.

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  80. Hi koushalya I used Magnolia ..

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  81. Thanks Raks for your immediate reply. I shall try the recipe and let you know the outcome. We nice and elaborate recipe. Thanks again.

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  82. Hi
    just tried this and blogged about it. I made the paneer in Microwave though. Thanks for the recipe. You can see it here at
    http://veenasvegnation.blogspot.com/2011/04/rasgulla.html

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  83. Hi Raks,

    wonderful looking rasgullas! Need a quick clarification how many rasgullas can we get with the above measurement?

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  84. 20 rasgullas, you can get approximately aruna !

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  85. hi RAKS
    I made rasgulla seeing ur guidance....it cam out well....to make 20-25 rasgullas how much milk do we need to make paneer?when first time i tried making rasgullas,i did a mistake by switching off in one whistle....next time again i tried....waited for sometime...it came out well double in size...do we need to make sugar syrup thick n very sweet in rasgulla?

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  86. 1 & 1/2 liters of milk will be enough. The sugar syrup has to be thin, not thick. If you want try it by adding one more cup of sugar....

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  87. hi raji,

    today i tried your rasgulla it comes well really good,taste is awesome,before my hubby never like it but today he love it.thanks

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  88. hi raks,
    i made rasgulla as per ur guidance and they come out superb. but after some time of opening the pressure cooker they got flattened which was very disappointing. can u plz tell me the reason.

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  89. hi raks,
    i made rasgullas as per ur guidance and they come out to be superb. But after some time of opening the pressure cooker they got flattened which was disappointing. can u plz tell me the reason?

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  90. hi mini, was the paneer after kneading was like the same as I have shown in the picture? I am not sure but may be the water was more in the chenna ( paneer)...

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  91. hi Raks i made rasgullas ... came nice... only missing was perfect round shape.. its shape was not puffed and little chewy. did i made any mistake ? pls help me to be perfect in this dish. thanking you !

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  92. Thank you sis!
    I tried it at home and it was simply awesome.

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  93. Thank-you sis...!
    I tried it at home and it was simply awesome.

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  94. Thank you so much....I tried it the very same day I went through the recipe and believe me..it was simply superb...Really Soft

    And your photos tempt us...........Ah!

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  95. Hai raks..
    your rasugullas are superb.. i got this idea to prepare when the milk got curdled. when i took out the rasagullas from pressure cooker after the whistle it was soft but not doubled in size and also not as sweet as it would be.
    after sometime when i put it for cooling it becomes harder..which was disappointing. can u plz suggest how to rectify ?
    and also clear about more simmer after a whistle..already m cooking at v.low flame...plzzz
    thank u
    taj.

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  96. Hai raks..
    your rasugullas are superb.. i got this idea to prepare when the milk got curdled. when i took out the rasagullas from pressure cooker after the whistle it was soft but not doubled in size and also not as sweet as it would be.
    after sometime when i put it for cooling it becomes harder..which was disappointing. can u plz suggest how to rectify ?
    and also clear about more simmer after a whistle..already m cooking at v.low flame...plzzz
    thank u
    taj.

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  97. hai raks,
    i saw ur rasugullas recipe. i followed ur steps and tried it. it was very nice. my kid liked it very much. thanks for ur recipe.

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  98. Hi Raks, I made the rasagullas as per ur instructions for 3 times but my rasagullas did not double the size as you had mentioned. tell me what was my mistake. I had kneaded the dough so soft as u had mentioned.

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  99. Taj, Adding ice cubes help to make the chenna soft and kneading it for more times makes it smooth. If its soft and smooth, sure it gets spongy after it gets cooked and absorbs sugar syrup and becomes bigger. Do try one more time by curdling milk and see.
    If your stove allows only to keep the flame in high, medium and low, you can give a whistle in medium and then put the flame to low for the next few minutes.

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  100. Divi, Did you add ice cubes? Also make sure you cook the rasgullas in low flame for more time. I am not sure why some of you get this problem...

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  101. Tried it today..it is simply delicious !! Kudos to you for such detailed instructions, pictures and tips...simply love your site!

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  102. hi mam..
    i tried rasgulla today..evry step was perfect as u mentioned..and my dough also soft..but my rasgulla was not in shape..and melted little.and it was too soft.i dnt get a round rasgullah..i dnt know wt i have made wrong..plz suggest me..

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  103. Did you hang the chenna for longer time, if the water is not drained properly, this problem might have occured...not sure,still just felt so...

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  104. Hi Raji...... your rasagulla's are amazing...:))
    I tried making but while kneading , my dough was not as smooth as urs.. it was sticky ... and while cooking in pressure cooker, it remains same in size :(

    please suggest..

    Thanks,

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  105. HI Raji,

    I tried making rasagullas as per ur instructions... but while kneading, my dough did not come as smooth as urs and even it was sticky ... while cooking in pressure cooker it remains same in size :((
    please suggest..

    thanks

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  106. hi mam...
    thanks for ur guidance...prepared..again..and i found the mistake too...done wrong in..making the sugar syrup..before complete boil..i added the dough..so it melted in it and has flatten in shape..and mini too had the same prblm i hope so...

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  107. I made this but mine remained in same size and was not soft at all..what cud b d reason?

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  108. Hi Raks, I want to try this for this diwali. But i hv a doubt. Is ot ok to use readyly availlable lemon juice instead of freshly squezzed one???

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  109. Hi Raks, I want to make this one for diwali. But i want to know whether can i use readily available lemon juice instead of freshly squezzed one??? ll it make any difference...

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  110. I am not sure if you can use that. The idea is to curdle milk. So if the lemon juice is able to curdle then you can (should not be with sugar). Or you can use curd/ plain yogurt to curdle. You can use 1/4 cup curd for curdling.

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  111. Hi Raks, I trie curdling using fresh lemon juice. It did not form big curdles like what you have. it turned out to be very small chunks. I used whole milk, is it different from cream milk which you have used

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  112. Hi raks,
    Before starting,just want to clarify a doubt. U hv mentioned lemon juice 3 tbsp. Is it just squeezing lemon or shld i hv to make lemon juice... And which brand full cream milk is good to make this... Amul or nilgiris??? (I am in India)... Thanx in advance...

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  113. Bavi, Full cream and whole milk are same I think.What do u mean by small chunks? After hanging for some time when u untie it? That fine, you can knead it to smooth and proceed.

    Kavitha,

    Just squeeze lemon and use 3 tblsp of it. You can also use curd also for it. Use 1/4 cup thick curd.

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  114. Hi Raks..Can i use the Aavin milk for preparing this rasagulla..???

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  115. Yes Jaya, Sure it will come out good.

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  116. Hai raks,
    i tried this today in nestle rich and creamy milk. I used 1/4 cup of curd. But the whey water did not separate clearly as shown in the pic.. I heated for almost 10 mins in med flame.. Generally how long does it take for the whey water to separate clearly? Y? What could be wrong? and i kneaded v.softly... But the size did not double.. Could u tell me what could hv gone wrong?/?

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  117. CAn u help me out whr i went wrong?

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  118. Did you add curd only after boiling right? Or u mixed and heated? Normally it should curdle when we add curd and it starts boiling it will curdle soon. I am not sure why it dint curdle for you? Did u add ice cubes ? It helps in separating the whey better. Let me know....

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  119. S.. i added curd after boiling only... added 12 ice cubes too.. don't know whr i went wrong.. Anyway i'll try with lemon the next rime...

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  120. Hi raji akka.. Tried this recipe for this diwali with Aavin milk.. It was just so perfect & delicious.. my family loved it.. Thanks for ur recipe..

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  121. looks yummy can it be made without a cooker

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  122. Hi Raks, What to know how to knead the chenna. Soft or tough for best resulrs???

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  123. Hi Mam, What to know about the kneding process. Soft or tough for best results??

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  124. Hi,

    I tried this recipe of yours and followed the exact steps mentioned by you. Trust me, it came out really well. It was soft and smooth and tasted good. Thanks for the quick recipe with the photo illustration :)

    Happy cooking
    Radhika

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  125. hello,
    i have tried exactly as u said my rasgullas are spongy but in flat shape plz can u tell me where i am wrong

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  126. Hi ,

    i tried rasgulla today for my husband's birthday. thought will give surprise. But all went in vain, the milk it get curdle properly at all. feeling very disappointed. :)

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  127. Hello, i tried the rasgulla in my home it’s so smooth & it was tasty comparing with sweet shop
    Thank you for recipe with photo instruction mam

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  128. Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
    -bhuvanewari,salem.

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  129. Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
    -bhuvanewari,salem.

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  130. Hi Raji, i really liked ur recipe & narration too, keep rocking!!!

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  131. Hi Raks,
    Thanks I tried this recipe and came out good.Wish to ask for how long we need to refrigerate the rasgullas before one can eat
    as I saw somewhere on internet that they don't taste good until the sugar syrup gets absorbed
    and it takes three to four hours for the same.

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  132. Hi Rak's just wntd to knw why my rasgullas become fl
    at when I mk them in cooker. Thks!

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  133. I can never make these no matter how hard I try!!! They always come out as
    ROCKS-A-GULLAS!!!I feel everything is fine till i get to cooking stage,as i get nice smooth soft light balls.But they are not expanding to double the size and they look raw when opened.How do we know when they are cooked enough? In your photo where it is split open, was that right after cooking, or after cooling down?This time they were soft,not quite doubled, but when i broke one open, the color was lighter and it did not look like it was cooked enough.So cooked it longer,never got bigger, and got harder(i know, I know)outside formed another harder layer while inside semisoft. After one whistle do we take they weight off for the remaining 5min or keep it on. Is it okay if whistles again?WHAAAAA!!!(Me crying))

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    Replies
    1. Is your sugar syrup too thick? Make it thin, then if its not enough, later you can soak in thick syrup. Just a try. I so sorry about your experience....

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  134. HI Raks,

    I tried making and i put 2 lemons juice and stil the whey was not out completely i was cooking the milk en added ice cubes and wen i drained it on a muslin cloth it looks crumbled but the pic you put looks much better dan wat i really got :(

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  135. Hi Raks, Your recipes never fail. Made these yummy Rasgullas for my 2 boys and they just loved it, Thanks!

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  136. Looks delicious. I will Surely try this.

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  137. hi my paneer is soft but very sticky when i started to knead. like paste it melts in my hand what is the reason? when will the rasagullas become elastic inside(u know what i mean) when u get them out of stove will it be elastic inside or it becomes elastic inside after refrideration please explain me. tried more than ten times fed up eagerly waiting for your reply PLEASE REPLY DEAR. thanks in advance.

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    Replies
    1. I think your paneer is not curdled properly... Do u add ice cubes only after the whey gets separated from channa?

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    2. yes i add only after whey gets separated i immediately filter it switching off the stove.

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    3. Add ice cubes and wait for sometime before filtering. It may help.

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    4. ok let me try it thankyou so much. love all your recipes wonderful job.

      Delete
  138. Okay i am finally at the comment box not that I did not enjoy reading them.
    Your rasgullas are great. I however did not try making them in the cooker as they were very busy waiting for bai to come in the sink and washing it up was not my idea of relaxing. :D Anyway I made these and they were great. I always get kheer as one of your readers has said. Thanks.

    I am taking part in Blogging Marathon and we are blogging with alphabets. This was my R. I wm very happy to have not 1 but 2 recipes to work on. Thanks.

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  139. Hi..
    I am a new reader to this blog and liked the recipes very much. I tried cooking rasgullas, they turn out to be good taste-wise but there shape was awful. They were of all shapes except circular.
    As u know Diwali is approaching i m planning to make this wonderful dish again, pls help.

    ReplyDelete
  140. Hi,
    I am a new visitor to your site and love the recipes. Tried making rasgullas, they turned out to be good taste-wise except the shape, the shape was all but not circular. Diwali is approaching and i m planning to make this again, pls.. help..

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  141. Thanks a lot for sharing the step by step pictorial recipe :-)

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  142. Hi,

    Yay! Thanks so much for this recipe...I just made this now, and opened the cooker and saw beautiful fluffy balls floating. They have NOT become mush, and have swelled !! I am yet to taste them... I was just so excited that I just had to comment immediately.. Thanks again!! Happy deepavali to you!

    ReplyDelete
  143. hi raji

    i love ur reciepe's. just wanna know if i can keep the rasagullass in fridge after making them

    ReplyDelete
    Replies
    1. hi raji,

      the rasgullas have come out so well. i'm just cloud on nine. it has come out so well. really grt.:):):) i can bet that the rasgullas have come out better than haldirams. kudoos to u raji....

      Delete
    2. hi raji,

      the rasgullas have come out so well. i can say that the rasgullas are better than haldirams. kudoos to u . credit goes to raji. :):):)its so soft inside and outside. i'll mail u the pics

      Delete
  144. Hi.. Just wanted to know what do you mean by a cup? the measurement, is it a tea cup or can i use the cup used to measure rice for the rice cooker, plastic cup?please let me know i would like to make this for Diwali.

    ReplyDelete
    Replies
    1. A cup that holds 240 ml of liquid

      Delete
  145. Hi Raji, The rasagullas came out well soft and double the size when cooked and I was on top of the world, but was really disappointed after sometime when it cooled it became hard and size of the rasagullas also came down. Please help me out, where am I going wrong? Thank you!!!

    ReplyDelete
  146. Hi raks,
    The rasgullas came out really nice,they r soft and doubled in size... but d only problem was there's layer of clarified butter kind of over d syrup.. pls help me on this..

    ReplyDelete
  147. RAKS! Thankyou so.much................Rasagulla is my favourite sweet. but it costs so much when i buy from the shop. i have tried it twice already but in vein.
    I tried your recipe. it came out so.......well. your recipe made it so easy for me.
    Thanks Thanks Thanks...

    ReplyDelete
  148. I tried it at home.......woooow...i cant say hau happy my family was to have it....thanx a ton:)

    ReplyDelete
  149. hi raks.. i tried these rasgullas yesterday. i used normal milk instead of full cream milk. got d panneer same as u got, but after kneading it din get binded well. thn i mixed maida in it.thn it came out well. and later i pressure cooked thm. they got doubled in size but texture was not spongy and d syrup din get absorbed well. texture was jus lik d panneer itself. whr did i went wrong? please let me know
    is full cream milk compulsory or nrml milk wud do? can we bind the panneer without mixing anythng? if yes hw? pls clarify all my doubts

    ReplyDelete
  150. hey im waiting fr ur reply..

    ReplyDelete
  151. hey raks....whn i first read this recipe i decided i ll surly make this one day if i get a chance...but was really worried abt the texture after reading the comments....finally i made this last day and it came out so well....WOW!!!!!! i saw ur reply for sme comments,abt the water content n also abt kneading n all...so was really conscious while making it...moreover i ddnt even had the courage to take 1 liter milk...but @ the end of the day "Eurekkaaaa" I made it.....tc

    ReplyDelete
  152. Hi Raks,
    really you "Rocks" It's me Anita from Chennai. Today unexpectedly I saw ur postings in fb.Your work shd be appreciated really.that u upload your blogger's dish photos. I also sent mine to ur page in fb.
    I made both Rasgullah & Rasmalai and it came out well (to my knowledge and my family taste) ;) Thank u for sharing this recipe.This one is ever time favorite for my whole family..... To my surprise when I opened the cooker top, all balls are arrayed in a beautiful flower design( Thank u Jesus..You made it for me to surprise) :) Yea...I made this for my wedding Anniversary which falls on tomorrow.Thank u Raji once again. "Both tastes well and good " this is from my better half and my kids loved them.
    Best wishes
    Anita :)

    ReplyDelete
  153. Hi Raji Madam,
    I have just started cooking...I never dreamt i could make rasagullas...Seeing ur recipe i decided i would make it..My first attempt, I have done it as prasadam to Sai baba...I never thought i would get it so well..It was spongy...Great ! Full credit goes to u...I cant forget the moment when i saw rasugullos had become bigger ....Thank you so much

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  154. Hi

    Today I tried rasgullas but when I took them out of pressure cooker these were flat not round like a ball. Can u pls tell me my mistake.
    Thanks in advance.

    ReplyDelete
  155. Hi Raks,
    I Tried rasgulla it went very......initially it was very soft but after putting them into freeze it become a bit hard. :(

    ReplyDelete
  156. Hi Raji,

    I'am an amateur cook and was always under the impression that rasgulla is a very complicated sweet to cook. After reading your blog, I wanted to try it out. I prepared it for our anniversary and my husband just did not believe me, he really did think it was store bought. It was soft, yummy and looked perfect! Thanks a ton for the super simple awesome recipe :)


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  157. do the rasgullas become soft and spongy like haldirams rasgulla

    ReplyDelete
  158. Hi dear,

    Like many had said I was not so much into rasgullas just coz the impression I had-complicated! but girl...u made it easy and i really liked the way u have explained. I followed your recipe just like u and the outcome was super awesome! Good thing is that the ingredients are pantry-friendly. anyways...Thank u so much for making my day. God bless you.

    ReplyDelete
  159. Tried d rasagulla today..it was smooth nd soft when I open d cooker..it became flat nd little hard to cut but when we eat it was soft..what's d prob..where I went wrong do guide me pls

    ReplyDelete
    Replies
    1. May be there was water retained in the chenna without draining completely.

      Delete
  160. Hi rak's I've tried ur recipe n got super soft rasagullas...one quick tip i wanna give...don't waste d whey water...u can use it for kneading chapathi's n make cool beverages out of it....it is rich in protein..

    ReplyDelete

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