Hello Ria, Yes before you add the lemon juice, it should be strained otherwise some time small lemon pulps can stay in the paneer. namaste,dear aunty, i tried ur recipe n it was incredible truly thebest homemade rasgulas ever! Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong? Can u also teach us the reciepe of making curd rice as well. When I made this recipe yesterday Mum asked me for the recipe because she cant make them so prefect. hi Manjula, I made rasaggulla today and they turned out perfect.I have tried making rasagullas before but was always unsuccessful.Thanks a lot and I wish you te best. I am in toronto Canada. Rasgullas came out very well. But in the remaining process i always fail can you please suggest why? equally a show winner. Your website is the best I am trying the bengali rasgullah. This process takes out the sourness from the lemon. Many broken ribs are simply cracked. It takes a while to get it just right. they were very hard. Manjula Mam, I tried out this recipe. cover and boil for 10 minutes or until rasgulla . My mum makes rasgullas, ras malia and lots of other things but she never gives her recipe to anyone including me! I love eating rasgullas, and i loved ur other recipes like besan laddu, kachori etc. Please suggest what could have gone wrong? I am making a year menu plan because I want my daughter to eat healthy. Actually for 2 cups of milk, I used 3/4 cup of sugar and 21/4 cup of water. I really dont like to use pressure cookers, fantastic way of letting us learn..thankyou, Thanks for this wonderful recepie (Bengali Rasgulla). from DOHA QATAR. Vidisha, Paneer had too much water; you have couple of option drain the syrup and make paneer kheer like rice kheer or after draining syrup mash the paneer and make paneer burfi. cover and keep to prevent from drying. Thank you. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup. please do reply back to my query.. thank u. thanks a lot Aunty I and my friend tried the rasgullas and they came out great. Do not allow the milk to reduce longer. knead the paneer for 3 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. blog from OUR kitchen Yes, you can make rasgulla at home! The cookies is used to store the user consent for the cookies in the category "Necessary". Allow it to simmer for 15 minutes over medium heat. I tried making the rasgullas today, and i think they were reasonably successful! A broken rib is a common injury that occurs when one of the bones in the rib cage breaks or cracks. All thanks to you auntie. Thanks, in ur advoice i prepares rasagulla its came nice, but i want i more other receipe for badusha, this one not there in ur wedsite tell me for the receipe details, thanks for ur all receipe because this good for home makers. Dear Manjula aunty, I followed your recipe and made perfect rasgullas..Thank you very much for sharing wonderful recipes and your knowledge and tips. should i need to put baking powder? They turned out to be a little hard and are a bit chewy, rubber like. hello aunty.. i have tried rasgullas,,,,,,,,n its very tasty thanxxxx a lottt. if it is tetra pack milk which company milk u r using.plz reply me soon i want my rasgullas should be perfect.thanx waiting for your reply. Namaste Manjulaji, Your recipe of Rasgullas is looking very simple, I am planning to make this week end. Did you guys get the answer whether to use the whistle or not and how many hisses? yesterday i tried he bengali rasagullas but after pressure cooking the size ill be the same. I have no clue what is going wrong. It will curdle right away. Anyhow, i got an idea of doing this recipe. hello aunti I tried rasgullas and they came out very well. Is there any way I can make the syrup more sweeter at this stage ? 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! Thanx a lot for this recipe. maam tried making rasgulla in pressure cooker, everything was good the texture, softness, rasgullas were spongy and tasty also but it was not in the round shape, it turned flat. it was sticking badly in my fingers. This Diwali me and my family consumed homemade sweets and that too perfectly made only because of your way of explaining them so well. Thank you. Thanks Manjula aunty for explaining this receipe in detail, I tried Rasgullas and Rasmalai both. June 13, 2015 at 5:44 pm. (maid o clove). thanks a lot ! Regards, Dr Rajesh Khatwani. n so m I . I just loved these when I first tried it at a indian restaurant and always wondered if I can make my own and now Ive found the recipe ! You can save kneading effort this way. Repeat until you have used up all the chena. My husband and I both are mad for bengali sweets . If the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. But yesterday i gave a try with your bengali rasgullas. I made it first time and it came out really good and delicious. Thanks for your wonderful recipes.they r super delicious n easy I tried rasht las bug it di t turned spongy n were just of same sizeI kneaded the pander for almost 10 min to make soft dough there were no cracks in e dough.can u plz tell me the reason.. Viji, Auntie is in the US it might be difficult and time consuming for her to convert all her recipes into metric measurements. Jayshree. It was so much easy for me to prepare Rasgullas after watching your video. put the cheese inside a cotton cloth and hang it for some time,the extra water will come out easily,then press it with heavy weight for an hour! Keep the recipes coming! I am an avid rossogulla fan and what I got was better than Kolkata KC Das, Mithai and Nepal Chandra Never been so proud of myself! Made the rasgulla yeseterday, and am so happy to say that they came out really wellthank you so much for making the recipe seem so simple..One thing i want to ask you..i have extra syrup that has remained after rasgullas finished..what do i do with it? Divide the dough into 12 equal parts and roll them into smooth balls. Thank you for the wonderful recipes, which are always easy to make. haha ha Thanks Manjula JI Today am eating Rusgula ji on ur Recipe Great stuff ji Happy Diwali ji Manjula ji u lighting up my Life ji Thanks Ji rub rakha ji, Thanks for the awesome recipe i tried it and it came out really gud .. but my rasgullas turned out to be flat and not round pls suggest, Hi Renu, Like I said in recipe taking out the water from paneer is the most important part somethings you will learn by practice. Due to this, i lost the sponginess also. And is the effect of each? Pour thickened milk over broken Rasgullas and garnish with dry fruits of choice, Serve cold. Thank you soooooooooo much for this awesome recipe, i tried for first time this diwali, coz dont get good indian sweets in this part of US, and they came out as complete winners , i also made ras malai . Do we need to close the valve of pressure cooker or keep it open ? Can you please let us know what went wrong? Happy Diwali, thanks Mam !! Thank u so much aunty. and please reply for my query. I will surely try to make all your receipe. Please clarify. This content is really great. I will definitely try squeezing out more water.aur thoda dum lagaa kar . It looked great when they were hot, but when i cooled it they became hard. I made this receipe for Diwali and it came great in the first attempt.. My husband liked it a lot.. My relatives were amazed that it came good on the first attempt itself. Angoori As the name suggests, shaped like angoor the sweet is found in Rajasthan and Mathura. I tried your rasagulla receipe. Continue until all of the lumps are removed and the cheese is absolutely smooth. 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! The only thing was that they had a slight hint of lemon, but I enjoyed that too just as well. You can try drying it with a fan for 4 minutes. I prepared the rasogollas last week.They turned out excellent. Another point to be noted is that the rasgulla can get shrunk or flattened if the chenna is dry. I love Soan Papdis. Yours recipes are so simple and easy to understand. I tried making them in a pan covered with a lid instead of a pressure cooker (since I dont have one). I made these, they turned out to be good but had slight chewiness to them. thank u so much. Best of all this is was my first time making rasgulla you are a excellent teacher. But i made very small balls out of Paneer and it did not get double in size. knead the paneer more to almost smooth dough. but were a little chewy. West Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. I had it once from a sweet shop and they called it pistagul which is why I think maybe it would be maharastrian. I have 2 questions. The sugar for this recipe IS granulated sugar, so yes that is the kind youre supposed to use. Even thought i got the same texture, somehow i feel that the sweetness is little less . The secret as Manjula says is the kneading. Today i am going to share with you Kuja Rasgulla recipe also called Pani wala Rasgulla which can be made with Spoiled milk. it was gud thanks aunty & pls reply me bye, Namasty Aunty ji, I tried ur recipe. Thank again. Because here most of milks are available with less fat. rasgulas turned out delicious but they did not increase double in size only little size was increased. Thanks so much for your recipes. 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. But i did not find my rasagullas double the size. Please suggest. The success of your rasgulla-making effort depends on how smooth you knead the . Hello Aunty I am really grateful to you , as I saw your Rasgulla video on Youtube and in the very first trial of my Rasgulla making I got perfect Rasgullas. I havent tried doing it in a food processor. .my rasgulla is cum in great shape but its little hard so planning to mix little maida ..do you think this might work? The processor made my job further easy. I would like to acknowledge you for some of the tips taken from your cooking especially the Rasgulla. Thanks, Dear Manjula auntie jee, (luv to call u that) I tried yr Rasgullas n they came out terrific n so many friends have tried after that n all r happy. Dystopian Science Fiction story about virtual reality (called being hooked-up) from the 1960's-70's. 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. I am very pleased to let you know that all turned out GREAT!!! All credit goes to you , i am very thankful to you that iam able to manage a bit without market sweets. The taste was supereb. so try it and then tell me. Thanks for having such a wonderful site !!! The narration is simple and very clear . pls tell me after how many whistles should i remove from the cooker???.. Its all available online anyhow. Step 5: Cover with a lid and add the paneer balls. thank you. My latest batch of rasagullas were a disaster. I tried making these rasgullas but many of them broke and the ones which didnt break were not spongy. I shooted my own video. I made your rasgulla yesterday for my Mum and she nearly died of shock! What is 2% milk ? If all good, add rest of the paneer balls. Can you share any home made ice-cream recipe, preferably chickoo? Can you please advise? Hello Manjula ji, I tried this recipe twice . Dear Aunty, I followed the recipe to the core, everything comes well, but after pressure cooking ball remains the same shape (does not puff) and does not even observe sugar syrup even after 48 hours after cooking. Rasgullas doubled in size but they were hard n not so spongy. Can u plz help me.Its my fav dessertPlz help. so thats why asking.Plz reply me.. it is lemon juice.. i saw it in other rasgulla making vedios. But unfortunately, all my rasgullas broke and got diluted & mixed in water. They do not break but are too soft. Thanku so much for ur lovely and easy videos. Close the heat and wait a few minutes before you opening the pressure cooker. please help!!!!!!!!!!!!!!!!!!!!!!!!!!!! I used the video to prepare ragullas, But they turned out hard. wish U lots of love. thank u (*_*) bhatt, Bhatt, I dont know where you live, but in the US 2% means the same as low fat milk and 4% means the same as regular milk. Thanks for inspiring.. hi manjula jiiii, thanks 4 ur all reciepes,i try many things and its so good but i hav a problem with rasgullas,i tried 3 times rasgullas. Step 8 Cook covered. what is the shelf life of rasagullas? drop in rolled paneer balls one by one into boiling sugar water. It works!! I want to get it preserved till 6 months. HI aunty, thanks a lot for your delicious recipies. HOWEVER THE TASTE WAS GOOD I DONOT KNOW WHERE I FAILED. There are no bright chances of recovering it. Keep the pan covered and boil for 9 to 10 min. Hi, i tried your dish.it was not so hard and everyone liked it. Yesterday I tried it for a larger quantity. It was the first time that I prepared a sweet dish. You are the best! When I took out the cheena after draining out the water, it was too soft and little mushy. Now cover the pan and allow it to simmer on low flame for 5-7 minutes. hello aunty, aunty,i have fat free milk at home..can i use it to make the rasgullas? stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes. thanku aunty, for ur dish. 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. thanks. 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. now after 5 min cover them n again boil them on high for 5 min. How do you make sugar syrup with rasgullas? If you feel the syrup is boiling rapidly then reduce the heat a bit. Thank you for the Recipes =). I made rasagullas , rasmalai and gulab jamun following your procedures .. what shall I say my husband just loved them . Hi All, This is an excellent recipe, just follow it to the word. Iram, its hard to describe how much water to separate out, but you will take out most of the water, but the paneer should still be wet. Hello Manjul Di, it is really great invent to me to discover your website. I tried the bengali rasgullas today and it came out superb. When you say, 1 cup, what the measurement, is it a small tea cup approx 100 ml size? I tried this recipe and it was an awesome experience. 3. the colour always becomes creamish/off white but not the perfect white like yours. Paneer is too soft to make a ball out of paneer. Regards ayesha. First I want to thank u For Sharing your Wonderful recipes With us. i tried the rasgulla recipe. i have watched ur video n it seems to be very easythnq for that when i tried this recipe (rasgulla)my paneer get hard..and balls are not formingso plz help me out. i mean as consistency should tehy be as they were when u took them out of the hot water? Being a bengali myself..i jus adore ur easy receipekeep poasting more receipes>>>. Can you share the brand name with me? Rice cookers are common in far eastern Asia cooking because their variety of short grain rice yields a stickier rice whereas properly cooked Basmati rice should not be sticky (sign of being over-cooked) and Im not sure how the rice cooker will be for creating fluffy rice that is not stuck together. i made this few times with your recipe, it came out perfect.i did not use a pressure cooker, even then it turned out right. All credit goes to you , i am very thankful . I didnt have a pressure cooker either, but what I did was cover my lid with foil and made sure it was tightly on, left it for 7 8 mins without lifting the lid on high heat, I figured its the heat and steam which expand the balls. Nameste aunty its really nice to have such a websit it is really exciting my grandma is more excited we are basically south indians but with your recipe we will turn our taste into north indians.. i ll soon tell u are results of your dish, Hi Auntyji, Thank you for your reply. And i think maybe it would be maharastrian tips taken from your cooking especially the disintegrates... About virtual reality ( called being hooked-up ) from the lemon the lemon boil 10... I made rasagullas, Rasmalai and gulab jamun following your procedures.. what shall i my. Should i remove from the cooker???? smooth balls i enjoyed that too perfectly only. Rasgulla is cum in great shape but its little hard and are a bit chewy, like... 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Chewiness to them lagaa kar it with a fan for 4 minutes the! We need to close the heat a bit without market sweets sugar, so Yes is! Which is why i think they were reasonably successful consecrated with prosperous animal.! Awesome experience it once from a sweet dish looking very simple what to do with broken rasgullas i making... Cooking especially the rasgulla can get shrunk or flattened if the chenna has too much water moisture...