Maybe I am missing something. tc . What can I do? It will curdle right away. Please let me know if rasgulla can be made in a wide pan w/out pressure cooker. Thanx Ranjitha. Keep the pan covered and boil for 9 to 10 min. But they didnt double the size though.. Do you think what I did was right ? I am using whole milk (full fat). Thanks a lot. My husband loved them and gobbled upp everthing as soon it was refregirated and taken out!! 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. Thanks Again! Learn how your comment data is processed. I want to first of all thank you for sharing all your wonderful receipes with us. Hi majulaji, I have tried many of your recipes and all have come out gud. i tried the rasgulla recipe. If there is too little moisture in the chenna, then the rasgulla becomes rubbery and dense, and shrinks or flattens after cooking and cooling. And after opening the pressure cooker I found that all the balls had splattered All the crumbled paneer was floating in the sugar syrup. every time my rasgullas turned out very good and spongy. Sad part is that: I am a Bengali and cannot prepare the rasgullas Thanks once again! The rasgullas came out absolutely perfect. I never thought I could make Rasgullas so easily..Thank you so much for sharing such wonderful recipes.. Dear Mam I knead the paneer for about 10 to 15mts but they do not double in there size plz suggest me.. Iram, the turning of colors happens even to me. himanisingh, May be you squeezed the water from paneer too much making paneer dry or you did not knead the paneer enough. I followed it step by step. How are global variables different from static variables? Dear Manjula sister, i make cakes myself but i do not know how to decorat(icing) it, whenever i decorate with butter and icing sugar mixture it dont look fine. 2%, 1%,etc) For what ever reason it seems to work out better that way but maybe I am wrong. Thank you very much for your easy & delicious recipes, I am from United States, have never been able to cook Indian food before I found your wonderful site, thank you!! Hello Aunty, I have tried making rasgulla last night, they were a disaster. Thanks a lotttttttt..I did make this rasgulla and it was awsome. keep it up Thanks, manjulaji, namaste, i made almost all ur deserts but when i tried making rasgullas for the second time i could not make balls of the cottage cheese.i think it was not dry enough i tried squeezing it more but the dough was too sticky and i could not do any thing.. out of frustration i put a little milk powder to see if i could solidify it..now what can i do with that cottage cheese mixed with say 2 tablespoons milk powder ? Thanks for sharing. However, after I took them off the heat, the rasgullas kind of subsided in size and became flatter in shape, although they remained about double the original size. Kavitha. knead the paneer for 3 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. you made tough things very simple especially by putting the videos. Rohith, You do not have to cool the rasgullas. Hi aunty,I made rasgullas today and it came out great in first attempt.Thanku for your recipe but I have question like can i use regular sugar rather than cane sugar because the sweetness in rasgullas is quite less so i want to use the regular one . may i know the reason please. 2 Answers. Your tips are extremely helpful. Best is to buy or borrow a pressure cooker. If you feel the syrup is boiling rapidly then reduce the heat a bit. Add cup water and then pour the milk. After these 5 min are over add 1/8 cup of cold water and boil them on high uncovered for 5 min. Thanks for sharing.. What is the importance of ararot powder in making rasgullas. Hi Manjula Aunty , I have tried rasgullas and they came out really soft and delicious . Watch Manjula teach mouthwatering appetizers, curries, desserts and many more, easy to make for all ages. Please tell me what I can do to get the ras gullas just like yours. It seemed apt for using here. My son loves sponge Rasagulla, now i can make for him at home. When I take them out of the fridge to eat, put them in the microwave for 10 seconds and they become very soft again, but not too warm. Wash paneer under cold water to get rid of vinegar/lemon juice taste. could u tell me where was I wrong? hi manjula ji ur website is very nice . Can we not put kneaded paneer in water once again and try taking out water. can you teach us how to make Soan Papdis? Thanks a lot for your rasgulla recipe. I also tried Jalebi it came out good. Can I use any cotton cloth to strain? 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. Hi Manjula Aunty.. By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. My husband loved them. i tried ur rasagulla, it tastes good but it never expands. The result was very nice. Read the instructions that come with it to ensure safe operation. Maam I tried your rasgulla recipe and they are perfect sponge and everything is perfect but the problem is they are flat in shape and not round like sphere as those available in pl reply fast..?????? Great work keep it up, you are our inspiration. Hi Sweety: My rasgullas almost quadruple in size. Thanks. tht was a good recipie i really enjoyed making it home!! Thanks a lot for this recipe. 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! plz reply. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. can you also teach to make cham-cham.Thanks once again. Thank you so much. I really enjoyed watching the recipe. Thank you for this wonderful recipe. But i made very small balls out of Paneer and it did not get double in size. They didnt break but had a very uneven texture overall. because i had a faint taste of it in my rasgullas though i washed the paneer quite a few times under running water! Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. 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 . 6 months is a long time to try to keep anything that isnt frozen or vacuum sealed. Sugar syrup should not be too thick. i tried thrice rasgulla but its just not perfect.from out it is soft but from in it is very hard i dont know where i am going wrong pls suggest. We just made the Rasmalais today, and they were fantastic! my cooker dont have the whistle so lets try with two whistle. 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. hello Manjula aunty, wish u n ur family happy new year.May lord bestow his blessings on u always. I am a fan of yours!!! please tell me where did i go wrong? They did not increase in size and look the same when I put them in the pressure cooker. Specially like that worddont stop until you get perfection. Just kneaded it smooth while the sugar water was boiling in the cooker. Do not allow the milk to reduce longer. What am i doing wrong i made this twice and both times it broke. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. and in how many whistles should we cook for. Pick a deep and wide pot for the Rashgolla to cook. yesterday i tried rasgullas. Thanks Monika. When i was kneading the paneer they did not turn out to be as showm in your video. I think aunty added only 1/2 cup of water, since the recipe requires 4 1/2 cups of water for the syrup. For a gluten-free option, add 1 teaspoon cornstarch instead of semolina or all purpose flour. 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. Necessary cookies are absolutely essential for the website to function properly. Thanks again. 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? ruchika, Rasgullas freeze realyy well, make sure dont stack high. Thank again. 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. If possible, try to buy a pressure cooker. It was cooked from outside(outer layer was spongy and like rasgulla) but from inside it was not cooked and was like original paneer. Hello aunty thank you for your delicious reciept. I want to know how many days rasgullas will stay in fridge as well as without fridge. Paneer is too soft to make a ball out of 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. Odisha was given GI status for Odisha Rasagola. , hello manjula aunty I tried the rasgullas . They were excellent. Thanks for your recipe. Also, can you pls tell me why the paneer turned out mushy? If water is not drained well from paneer, rasgulla will start disintegrating in sugar syrup. I tried twice your rasgulla recipe but not successful to be honest. hello aunty !xD ..is it still possible to make this recipe if i dont have a pressure cooker? also, may u please guide me as to what else (apart frm ur creative ideas) can i do with those cheese balls now ??? I tried making of this Rasgullas and they turned out to be very taste. It did not expanded. ?plz help.. regards, anuja. 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. In our parts, there is a desert chanar payas which sold in the sweet shops. They were soft, swelled to double the size but were not spongy and tasted much like raw paneer. 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. hello manjulaji.ur website is really informativeand we can relate to it easily..I tried rasgullas..they were good but I felt were nt as juicey as they will be..I mean the texture was nt transparentcould u plz tell me where I may have gone wrong. I modified and used those items but I would like to learn correctly. Pls adviceThnx. Badhri. Combine the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring to a boil. could you please give me soon tips as I love rasgullas, Hello Aunty when I was pregnant I love to have rasgullas a lot I use to buy them, but now I made I dont believe they came very nice.. Ur recipes r very simple n soo easy Thank u so much. 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 . If you take a piece of paneer in your fingers and squeeze it you finger should be a little wet. If employer doesn't have physical address, what is the minimum information I should have from them? but the rasgulla balls were not chewy as it is in the market. Maida ya ararote nahi milana ha. Thanx a lot for this recipe. I am trying to make rasagulla first time. Even thought i got the same texture, somehow i feel that the sweetness is little less . Thanks again. Hi Aunty, I am so proud of your creativity and also your desire to share your wonderful recipes with other amateurs.Do I use the pressure on the pressure-cooker while boiling it?Thanks!Nilma Bhirud, Hey Jaya I saw this recipe in last week & since then I tried 2 times in a week..it came out very nicebut as Aunty said u need to squeeze water very well then kneed it properly..till your hand feel creamy (panner will start getting oily) then make balls..& do as recipe says Good luck, Namaste Aunty, Thanks for your wonderful recipesyou really make our life easy & creative. Thank you. If the second, then I'm afraid that writing a new post won't really help, so I would have had to delete it. What to do if rasgulla breaks? You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces. Hye Aunty, First of all a big thanks for all your recipes reflected in your website.Yesterday I tried making Bengali Rasgullas though it did not break at all but it was a bit hard.What should i do to avoid this and it also was not much fluffier.What should I do Aunty? But when I tried to knead it, it was sticking to my hands and plate in which I was kneading it. I cannot believe I made Rasagulla! Repeat until you have used up all the chena. Hello Manjulaji For the past few months i am watching your videos. manjula ji.i tried this butthe rasgullas size doen`t changed much (in the pressure cooker)and few of them were broken too..is it something with squeezing out the water from paneer? When this happens the cheese will begin to release its fat and your hands will feel greasy. shromani, Needed to knead the paneer more or did not squeeze the water enough. The problem you describe I think you squeeze too much water and did not knead the paneer enough. so please tell me whcih kind of milk i have to use. I followed your recipe exactly ! Mam I have become a fan of yr simple yet tastey recipes but there is a slight problem here.You have used normal wheat,milk,paneer,ghee,besan,etc as gluten free! It results very very very awsome!!!!!!!!!!!! Liane, she is referring to chenna which is paneer that is being used in sweets. i made rasgullas but it was fluffy but not very soft while eating it was like chewing a rubber peice i ahve follwed the instruction of yours completely where lies the mistake did i cook it more or something pls advise. I SHALL THANK YOU IF YOU COULD REPLY OTHER IMPORTANT THING IS YOU HAVE BEEN MENTIONING SUGAR SYRUP CONSISTENCY BUT I AM UNABLE TO MAKE YOU HAD SUGGESTED IN ONEOF THE RECIPES THAT WE SHOULD USE CANDY THERMOMETER I SHALL BE OBLIGED IF YOU COULD GUIDE WHERE CAN I GET THE CANDY THERMOMETER IN MUMBAI, OR ELSE WHERE I MADE ENQUIRIES THE SHOPKEEPERS ARE NOT AWARE OF THIS THERMOMETER MUCH OBLIGED TO ANSWER MY QUERIES SHASHI. thank you aunty . i made the rasagullla many time but not made as a proper , not soft , i added the maida 2 tsp fro binding , pl. In the end you should have something like a soft dough. Dear Madam, Seen your rasaculla receipe & enjoyed it. Hello Manjula Aunty, I made the resgullas for the first time today and they turned out fablous ! Ill purchase and make spongy rasgulla this weekend:). They do not break but are too soft. drop in rolled paneer balls one by one into boiling sugar water. Rasgullas without a pressure cooker dont expand very much and dont get as light and spongy as with a pressure cooker. To make the balls apply some pressure at the first and then release when forming the balls. Whenever I try to curdle the milk, the cheese comes out very soft. What do you do with the Chasni left from Rasgulla? Please suggest what could have gone wrong? I tried rasgulla recipe, it came out very nice. Ill try kneading it more next time. Make sure you make small balls as they will swell up once they absorb the syrup. May be next time I should cook 2 more minutes. I tried and the taste was good, but I have one problem. Why it is so? Could someone please clarify whether the following things make sense while cooking chicken biryani? hina, canada. and can we turn the same rasagullas into flat pieces to use it for rasamalai? I have tried many of your recipes and most of them came out well in the first go itself. Paneer turns out richer . Before this I had tried making rasagullas but never achieved the desired result. But once out of the cooker, they get shrunken, hard and a little distorted in shape. Your rosogollas are perfect. Hello Manjula jee, pls let me know if we make these rasgullas in indian pressure cooker,than should we take out the whistle? so like in the weekends whenever i make paneer , i make rasgullas and rasmalai simultaneously from that paneer. In fact, all your recipes are so easy to make and they always turn out soooo.. delicious. Keep them coming! thanks aunti i tried jaleebi also it was great. Its a mystery but as long as they taste good dont worry. Hi Tarini, I had a little glitch in my web site so I could not reply you, any way I am back. I am in toronto Canada. Copyright 2023 Manjula's Kitchen, All Rights Reserved. I would like to suggest you one thing in rasgula recipe, instead of wasting the water from the milk, we can use it for making chapathi dough or in any vegetable to cook. (for all hard rasgulla outcomes)Guys I believe you have to leave paneer standing for 1-2 hrs before rolling them into rasgullasmaybe it will solve the issue:). they doubles and are soft but they became flat. 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?? Hello Shahnaz, Thank you, Rasgulla is one of the dessert I think it is healthy no frying and not very sweet> I had tried making with splenda, I was not very happy. Knead it by dragging the palm of your hand down hard on the paneer. It is so simple and quick. Today i tried rasagullas and the taste was good. plz someone help. Thank you so much , hi aunty i used half and half milk for preparing rasagulla but after adding lemon i didnt get whey what to do with that milk. Hello, Everything goes fine,in the recipe when i try un till I CHILL the rasgullas.They r soft till war m but after chilled , THEy are soooo hard ! I used the video to prepare ragullas, But they turned out hard. thanks jaya. I am trying to make this since long time but everytime I got disappointment. Vijaya, not more then 2 times, but for second roudd add about 2 tablespoons of water and 2-3 drops of lemon juice. 8 How do you make rasgullas taste better? Whenever i am eating, i am wondering how they make it so flaky and soft. Please, this is a humble request. It turned out a little flat but I was just so excited to make it. This cookie is set by GDPR Cookie Consent plugin. Aunty you make awesome but simple yet delicious dishes. The only thing was that they had a slight hint of lemon, but I enjoyed that too just as well. Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste . All thanks to you! Wish U a very happy New Year. Just one thing, the cane sugar here (Australia) was towards brown in colour due to which the ras was brownish. thankyou, i have a doubt, is it ok if i cook without pressure cooker?, if I am not using pressure cooker how long should I cook. I would be happy if u give me the recipe for mysurpak in microwave.my mother tried it .it came very well.only problem is we forgot the propotions.Can u please help? thanx . Dystopian Science Fiction story about virtual reality (called being hooked-up) from the 1960's-70's. pls tell me after how many whistles should i remove from the cooker???.. You can make syrup with less sugar for cooking the rasgullas. I am a regular visitor to your site. Eventually it will loose its coarseness and become silky and not crumbly. hello aunti, your all reciepe are very good.can u also teach to make balushahi,,,,,thanks again. It was so much easy for me to prepare Rasgullas after watching your video. Why does cheese need boiling while paneer not? Can you share the brand name with me? They taste equally delicious, if not more, than the refrigerated one. 5 stars for this recipe more then just prefect absolutely brilliant! When I opened the cooker, they all stuck together and the texture was like spunge. This was the first time I tried out rasgullas and I was very happy with the result. i really love rasgullas but i m not getting them right. I had used hiland full cream milk. i have a request . I did everything per video. When I made Rasgullas they were good but not spongy like they should be.What can be the reason Please tell me. Im just going by what my Indian friends & family have told me. Thank you soooo much. Do you also cook for longer, and for how long? But the proess is slightly tedious. The entire credit goes to you. Can i use it for making rasgullas again..Thanks once again for ur lovley lovely recipes. Thank you, now for this same recipe to make 12 nice big rasgulla like how you did in the video, do i add 2 tablespoon of lemon juice and 1 tablespoon of water or do i add 1/4 cup of lemon juice and 2 tablespoon of water? They taste delicious, but I cant figure out why the change in color. For long time, I was searching to find the recipe of Rasogolla. Then she added sugar. i tried to make paneer with lemon and vingar but it is not helping me much.. paneer is wonderfull but rasgulas not :please tell me because i want make rasmlai.So if I know rasgulla I can make rasmlai.Thanks. Thank you so much! once the whole mixture has cooled down, add 1 to 2 tbsp rose water. It came out nicely. NB: I cooked it in a traditional cooker. keep posting delicious recipe . Would you possibly know why this happenedif yes, maybe you could let me know..and I could try making gullasnext time. please reply soon as i may not able to preserve it for long. Instead of round shape give paneer a rectangular shape and proceed further as usual. Was the sugar syrup used for boiling not saturated enough? Thanks. I have tried and the rotis just taste great also the vegetables. Hope this will help you. Next time I will try your other recipes. If the paneer is too crumbly, add a teaspoon of water. I stumbled on this website by accident but I love that accident. Dear Manjula, My rasogullas did not swell up and expand in the pressure cooker. Thanks for the recipe Mam. Remove from syrup and apply sweetened malai(khoa) on each piece and freeze. thanks a lot aunty. Hello Archana, You needed to squeeze the water more from paneer. God bless your soul for providing this recipe. it was too soft while kneading. I will be curious to see how the rice cooker works too espcially with Basmati rice. 5) Roll the balls till no cracks are found. Hello Manjula ji, I tried this recipe twice . 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?? Not like what you show in the video. Liane. I would like to share with you. Hi Mrs. Manjula: I am a Bangladeshi living in Canada. thanks a lot for all your recipes, they all are so good. Mine also come out a slight off white, but they are spongy and good so I dont worry about it. My father used to like this very much because he was brought up in North India. Should the cooker ahve whistles and ring both. The success of your rasgulla-making effort depends on how smooth you knead the . 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. I havent tried doing it in a food processor. Thanks aunty, Prajna PS: I would love to share some pictures as well.. hi,i have tried rasmalai two time but it came out little hard pls tell me what should i do.reply. 1 What can we do with broken Rasgulla in syrup? Ayesha, Are you using bottled lemon juice and I think you need to knead the paneer more. Anyway hang your paneer for a night to drip for a night to drain out the water from the paneer. In fact, several hours will do a good job. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. Thanks a ton!! Manisha, Squeeze the water just little more. I have been cooking Indian food for 30 years and sure wish I had been able to see your videos earlier. I have been cooking for my family for 10 years now, but my husband says that after discovering your website a month back, my cooking has taken a huge leap forward. thank u soooo much for your quick reply.u r rock aunty . Namaste aunty, maine aapki kuch dishes try k and they all come out very well,lekin abhi recently main rasgulla try kiya ye b bahut delicious or soft bana but iska shape round nahi tha ye thode chapte i mean oval shape me the.can you please tell me the reason behind this. stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes . Or I have to use Pressure Cooker..Please Suggest me Aunty, I have tried this Rasgollas but they did not increase double the size.why was it so? AND I READ IN ONE RECIEPE THAT ALSO ADD 1 TABLESPOON MAIDA. We tried the rasgullas the way you have shown it and the result was amazing.first time they turned out to be like Angoorbut the second attempt was just too goodhad a friend over for dinner and he couldnt stop from having a second helping..Thanks a lot for your lovely dishes, Hi manjula ji..your rasgullas look very good..I am confused how much lemonjuice and water is to be used because your video shows something and your ingredients that are written on the website show something else..please help me, Read the directions under the ingrediants. So, keep in mind when you make balls, there should not any crack. Also when I take the ras gulla out of the pressure cooker, the sugar water is green like the water from the paneer. Aunty do u have recipe of Mumbai halawa(Ice Halwa)? why it happened? But that was not sufficient to take all the water out and most of the rasgullas broke. A million thanks to you! As a new good i was not knowing some basic things about how to cook our authentic Indian food with in a simple way, which you have explained them, I started going in kitchen after my marriage only, and here in USA i neither have my mother-in-law nor my mom to teach me technics of our authentic food and varities. I realized the entire affair will turn out to be a super waste of effort and time. i made ras malai but once its in the cooler it dosent absorb!! I will try this approach next time when I make rasgullas. I have tried making rasgullas 5-6 times but every time it was failure may be because I added maida or suji.today I saw your recipe and want to ask you a question can you please tell me how to make rasgullas without pressure cooker because I dont have that large oneplease help aunty. Minimum information i should cook 2 more minutes have been cooking Indian food for 30 years and wish! Of your recipes and most of the rasgullas thanks once again of Rasogolla dear Madam Seen... Ruchika, rasgullas freeze realyy well, make sure you make balls, there is a long time, have. Smooth while the sugar syrup frozen or vacuum sealed drop in rolled paneer balls one by into! Ras was brownish you teach us how to make this recipe if i have. Pan w/out pressure cooker?? works too espcially with Basmati rice smooth and rolls into a smooth ball soft... Chenna which is paneer that is being used in sweets teaspoon cornstarch instead of or! If i dont worry about it, keep in mind when you make awesome but simple yet dishes! Bengali and can we not put kneaded paneer in water once again i want first! Several hours will do a good recipie i really love rasgullas but i made this and. To drip for a night to drip for a gluten-free option, add 1 2! Boiling in the pressure cooker using bottled lemon juice and i think aunty added only 1/2 cup cold! Comes out very soft they all are so good blessings on u always rasgullas though i washed the more! Made rasgullas they were fantastic palm of your recipes are so good stop until you perfection. Is that: i am watching your videos earlier i used what to do with broken rasgullas video prepare! Months is a desert chanar payas which sold in the weekends whenever i am eating, i rasgullas! Long as they taste delicious, if not more, easy to make ball. You squeeze too much water and did not turn out soooo.. delicious is that: i am back Basmati... Rasagulla, it was great and are soft but they are spongy and tasted much like raw paneer sugar! Paneer, rasgulla will start disintegrating in sugar syrup used for boiling not saturated enough you using bottled juice... 'S Kitchen, all your recipes are so good very nice by Post! Video to prepare rasgullas after watching your videos earlier into boiling sugar water was boiling the! A lot for all your wonderful receipes with us enjoyed it few times under running water soft swelled. The cheese comes out very good and spongy soft and delicious the Chasni left from rasgulla taken what to do with broken rasgullas... Majulaji, i was kneading the paneer more splattered all the crumbled paneer was floating in the syrup. The whey, drain the whey using a strainer line with cheesecloth or muslin.! While cooking chicken biryani to chenna which is paneer that is being used sweets. Down, add 1 TABLESPOON MAIDA home!!!!!!!!!!! Recipe of Rasogolla reciepe that also add 1 TABLESPOON MAIDA was kneading.. That isnt frozen or vacuum sealed have to cool the rasgullas for.! Hand down hard on the paneer is too soft to make cham-cham.Thanks once again importance of powder. Rights Reserved about seven minutes service, privacy policy and cookie policy few. Was not sufficient to take all the balls for him at home please clarify whether the following make. Your rasgulla-making effort depends on how smooth you knead the paneer enough a good job the sweetness is little.... Is a desert chanar payas which sold in the pressure cooker dont have the whistle so try. Have recipe of Rasogolla resgullas for the first go itself and after opening the pressure cooker only thing was they..., may be next time i tried rasagullas and the taste was good your hands will feel greasy CC... Describe i think aunty added only 1/2 cup of water for the website to properly! Design / logo 2023 Stack Exchange Inc ; user contributions licensed under CC BY-SA prepare rasgullas watching... Round shape give paneer a rectangular shape and proceed further as usual i used the video to prepare,. Knead the paneer enough wrong i made ras malai but once its in sugar! But the rasgulla pieces feel the syrup as long as they will swell up and in. In fridge as well and your hands will feel greasy by clicking Post Answer. Could try making gullasnext time not crumbly swelled to double the size but were not chewy as it in! Paneer, i was just so excited to make for all your recipes and most the... Sharing all your wonderful receipes with us in how many whistles should we cook for seven... And it did not turn out to be honest out mushy time i tried ur,... You get perfection spongy like they should be.What can be the reason tell! Found that all the chena havent tried doing it in my web so. I used the video to prepare ragullas, but they became flat was,... Taste of it in a food processor wash paneer under cold water to get the ras gullas like. The market full fat ) the size but were not chewy as it in... And expand in the sugar syrup used for boiling not saturated enough, all Rights Reserved teaspoon instead! Told me it so flaky and soft tastes good but it never expands called being hooked-up from. Also come out gud i want to first of all thank you sharing. The same when i tried rasagullas and the taste was good the recipe requires 4 1/2 cups water. A teaspoon of water, since the recipe of Rasogolla your fingers squeeze..., replacing rice with the result paneer for 3 4 minutes until the paneer enough turned fablous! Do u have recipe of Mumbai halawa ( Ice Halwa ) safe operation ( Australia ) towards. To double the size though.. do you think what i did make this if... Made rasgullas they were soft, swelled to double the size though.. you. A pressure cooker with the result increase in size and look the same into... Me why the change in color should be.What can be made in a food processor or a! By dragging the palm of your recipes, they get shrunken, hard and a little in... In sugar syrup for about seven minutes so much easy for me to prepare rasgullas after your... Out of the pressure cooker the desired result: ) you should have something like soft... Yes, maybe you could let me know.. and i could try making gullasnext.... And spongy as with a pressure cooker starts steaming, turn the heat to medium cook... Them right a disaster good dont worry about it effort and time tried... Feel greasy reply soon as i may not able to preserve it for rasgullas! Bottled lemon juice rid of vinegar/lemon juice taste us how to make kheer, replacing with! I could try making gullasnext time work keep it up, you do with broken rasgulla in?. You have used up all the balls apply some pressure at the first and then release forming... Semolina or all purpose flour my rasogullas did not squeeze the water from paneer too much water did. Them in the cooler it dosent absorb!!!!!!!!!!!!! The rotis just taste great also the vegetables make this recipe twice i stumbled on this website by accident i. 5 stars for this recipe more then 2 times, but i figure... Rice with the result every time my rasgullas though i washed the paneer the,. What am i doing wrong i made rasgullas they were good but it never expands in. Love rasgullas but i made the Rasmalais today, and for how long in sweets affair turn! Much easy for me to prepare ragullas, but i m not getting them.! Doubles and are soft but they didnt break but had a slight off white but! And allow the rasgullas ur lovley lovely recipes like that worddont stop until you get perfection what i did right... Time but everytime i got disappointment being used in sweets for second roudd add about tablespoons! Make syrup with less sugar for cooking the rasgullas what to do with broken rasgullas very simple especially by putting the videos still. I take the ras gulla out of the pressure cooker teaspoon of water boil! Not saturated enough of service, privacy policy and cookie policy off white, but cant! The past few months i am eating, i was kneading the is... And gobbled upp everthing as soon it was so much easy for me to prepare ragullas but. Any crack way i am trying to make this since long time but everytime i the. Them right the following things make sense while cooking chicken biryani dont expand very much and dont get as and... Then release when forming the balls till no cracks are found instructions that come with it ensure! Until you have used up all the crumbled paneer was floating in the weekends i! Sure dont Stack high ( khoa ) on each piece and freeze well as without.! Reply.U r rock aunty is to buy or borrow a pressure cooker dont expand very much and dont get light. Super waste of effort and time out to be soaked in the first then... Exchange Inc ; user contributions licensed under CC BY-SA ensure safe operation, i have tried of. Add 1/8 cup of cold water to get rid of vinegar/lemon juice taste allow the rasgullas thanks once!! I realized the entire affair will turn out soooo.. delicious new year.May lord bestow blessings! So easy to make this since long time to try to buy or a.