Friday, October 22, 2010
RASGULLA | PANEER DESSERT RECIPES
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 …
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 |
Method
- Heat the milk,when it start to boil,simmer the flame, add the lemon juice and stir properly.
- Heat further until the whey water clearly separates. Put off the flame.
- Add the Ice cubes and mix well.
- Take a metal strainer,lined with a cheese cloth/muslin cloth(I used my dupatta). Pour the curdled milk in it.
- Wash it well in the running water under the tap to remove the lemon smell and sourness.
- 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.
- After 1/2 hour,take out the paneer in a bowl.I will be now more like a crumble look wise.
- Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
- Make smooth equal sized small balls. I made some 25 balls,you can adjust the number according to the size you decide to get.
- Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
- After the sugar gets dissolved completely and the syrup boils,add the balls made carefully one by one.
- Cover the pressure cooker and cook it till you get one whistle in low flame. After a whistle,simmer more and keep for another 5 minutes.
- 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.
- Cool down and refrigerate and serve chilled!
Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??
Notes
|
Subscribe to:
Post Comments (Atom)
,
93 Stars(comments):
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
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
Cute looking rasgulla, yenga family favourite rasgulla supera irruku Raji..love it anytime..udane veetuku varalama??..
I just love them.....looks so so good...
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
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.
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.
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.
do u still hv it raji??? im cming to ur place!!!
Its soft and awesome. send me through parcel.
Hi Rajeswari,
Rasgula...wow...love it...Appo appo namma pakkum vathu ponga!!:)
Dr.Sameena@
www.myeasytocookrecipes.blogspot.com
Fantastic rasgullas,looks superb....
Pushpa @ simplehomefood.com
Looks Perfect Raaji .. and as usual awesoem snaps !
Lovely rasgulla, perfect sponge.
FOODELICIOUS
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
Elachi powder is cardamom powder
Very nice. i tried once but it was a failure. will try this recipe sometime :)
my all time favourite sweet..Love it.Very spongy like that of haldirams...........
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!
Wow.Looks super delicious.
Wow!!! Raks Superb-a iruku Rasgulla's delicious, Soft & spongy!!!! Love that cute cooker too!!!!!
Oh dear that's perfect.making me drool..detailed step by step pic..nice post
Its really toooooooooooooooooooo good.I too prepare in same way.My favourite sweet.
Such good looking rasgulla's. You have made my day.I am going to make this for sure.
Wow they come out very nice,perfect...Love ur new luk of ur blog.
Looks super AWESOME :) I'm totally loving it.. :) Haiooo you are tempting me too much Raji :)
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)..
Perfect rasgulla's rajee...
I wish I lived in singapore to drop by urplace..
I love rasgullas and rasmalais - that looks spongy and perfect.
yummy rasagulla's! :P :P
Hi Raji,
It's my first time here. You have a love space and the rasgullas look so tempting. Just lovely :)
Wow Perfect Rasgullas...love ur explanations step by step ..u got soo much patience ...nice clicks..
i try this rasgulls so many times but nver do as good as yours looking perfect and yummy i try ur recipe
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
wow! The rasgullas have come out so well.And, your step by step pics have made the recipe very easy to understand. Bookmarked!
Rasgulla turnout to delicious and beautiful Raji. Nice one.
Oh look at those rasgullas, super yumm, mouth-drooling :))
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.
That looks perfect all the hard work is worth!
Looks so spongy and yummy!! delicious!!
wow it looks yummy.. i love it.. :)
Sooo spongy n soft Rasgullas...wow!! n delish...love to pop them into my mouth!!:))
Lovely pictures Raji..Looks so delicious!!
I just love Rasgullas!!! I am definitely going to try it. :-) Thanks.
Can I just say WOW here..amazing work..Rasgulla looks delectable..super spongy n soft ..perfect..ship me some of those..:)
US Masala
you have lot of patience dear..yummy dessert
superb pictures raji...looks perfect and spongy!!
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
looks amazing... love the step by step clicks...
I usually stick to haldiram's for rasmalai too...
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?)
feel like picking one,thy look perfect
Delicious and awesome rasagullas! Photographs are just fantastic!!
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!
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:)
wow!they luk perfect!beautiful clicks D:
Akila, :)
Yes,we can use dupatta for preparing paneer as well :)
super Rasagullas Raji :)
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
Awesome step by step explanation..that sounds completely doable..love it..
Aaha Oho
Yummy...cant take my eye off....your blog looks so gud now ...gud going gal
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
nice cl;icks..and nice recipe..looks so mouthwatering :)
love all ur recipes..
Beautifully done!!
hey raji, rasgulla azhaga irukku! u seem to have become an expert traditional indian sweet maker. will try the rasgulla and let u know.
I couldn't stop drooling anymore. They are not only picture perfect but best home made rasgullas.
Thank you so much Judy for the feedback :)
Love the soft texture for these juicy Rasgullas. Nice presentation.
The rasgolla looks so spongy and tasty...bookmarked!!
Nice and looks delicious. Pressure cooking is new to me. I make without that.
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
Thanks a lot sathya :) Thanks for the feed back :) Hugs,
Raks
After i saw urs, i tried it, it was major disaster. not much sweet, lemony smell..:(
You should come to my house and demonstrate :)
oh sweet lord...u r making me wanting it...
http://jellybelly-shanavi.blogspot.com
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
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!
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!
Niv, Thanks a ton for the feedback,you made my day :) Do let me know how jangri came out ...
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... :-)
Hi Divya, Thanks so much for the feed back,I can take that "excellent" credit for myself LOL ;)
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.
Hi koushalya I used Magnolia ..
Thanks Raks for your immediate reply. I shall try the recipe and let you know the outcome. We nice and elaborate recipe. Thanks again.
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
Hi Raks,
wonderful looking rasgullas! Need a quick clarification how many rasgullas can we get with the above measurement?
20 rasgullas, you can get approximately aruna !
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?
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....
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
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.
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?
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)...
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 !
Post a Comment
Thankyou for visiting my space and leaving comments,your comments are really appreciated...