I tried to make the Rasgulla but my Rasgulla did not expand and thus did not soak much suger syrup. Please tell me what I can do to get the ras gullas just like yours. Make sure you make small balls as they will swell up once they absorb the syrup. I tried your recipe and it came out well every thing was perfect but my rasagula balls increased its size but didnt flattened like yours.what might be the reason behind that. 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. Good luck and enjoy! Manjula's Kitchen is your home for Indian Vegetarian Recipes and delicious Cooking Videos. All the ventures were highly successful and a hot favourite to our friends also. The rasgullas came out absolutely perfect. I also like ur method of making gajar ka halwa. I know all my mistakes, but now I dont want to throw it like that. 1 What can we do with broken Rasgulla in syrup? For Indian cooking, a pressure cooker is a valuable purchase. i mean as consistency should tehy be as they were when u took them out of the hot water? It did actually bulge but not double the size. Many Many thanks for this and all you other wonderful recipes. I would like to acknowledge you for some of the tips taken from your cooking especially the Rasgulla. What can we do with broken Rasgulla in syrup? I tried to make Rasgullas 6-7 times as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. Hi All: Aunty, I live in chennai, all ur recipes are gr8, i just tried the rasgulla, but 2 things i tried different 1) Insted of lemon, I used citrix acid. Thanks for the video, that helps a lot. They will be okay, but not as perfect. What might go wrong? it started sticking to the base and as a result the rasgulla although did not break and were soft did not double in size. Otherwise you risk them going sour since there are no preservatives in them. I am using whole milk (full fat). thanks. today i made rasugulla i made in the pressure cooker when i open the lid after a whistle i was double in size but when it got cool down it reduce the size even it was not spongy plz could u suggest me where i did wrong step..Thank you!!! I use lemon Juice, need to knead the paneer little more, Hi Aunty I prepared Rasgulla it is nice but they did have double the size pls tell me the reason we have to add lime juice with water or lime juice only pls tell me, Also Manjlua, in Florida they do not have Sooji in grocery stores, and I was just watching the Samosa recipe, where can I find Sooji?And the Indian Stores dont really carry it either , Hi Manjula, My name is Justin, I am 16 years old, and I love using your recipes. I love your way of explaining and cooking. Among the most glaring data: A . My biological mother used to do this dish when I was a child but she died 10 years ago so I havent been able to eat bengali food over 10 years. They are soooooo very easy to follow, and very accurate. Thank U so much. Hello Jaya The pressure cooker you are using is it aluminum or steel. Made the rasgulla golas and popped it in! Rasgullas without a pressure cooker dont expand very much and dont get as light and spongy as with a pressure cooker. I am longing to make the ras gullas and shall wait for your response. Could I use a regular pot or even a slow-cooker instead??? I am so inspired by you. If I want to make 30 rasagullas. Thanks a lot for your rasgulla recipe. I wanted to make rasgullas and used your recipe to make themcame out very well.. Where did I go wrong? thanks a lot ! Do you have any tips about it please? Thanks a ton!! i tried this rosgulla recipe exactly step by step. Weve also taken your help for other Indian recipes, and each time, they were a success! Shall we use full cream milk or toned milk. Hello Rajesh, I have tried with 1% milk and did not have good results. After removing water from paneer i kneaded it in food processor till smooth. if you dont have rose water you can also kewra water (pandanus extract) or tsp cardamom powder. my rasgullas had the right texture but flattened out. 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! I already tried your Naan, Khasta Kachuri, Spicy Potato, Chana(actually my husband tried that), Potato in Yogurt Gravy. Making Paneer at home sometimes doesnt work out well for me so I have discovered this short-cut and it has worked every time for me. BYE. thanks again and keep posting more recipes:). I really appreciate your work and all family members would like to say THANK YOU. thanks. The sugar for this recipe IS granulated sugar, so yes that is the kind youre supposed to use. Take care Aunty . I dont own one. rev2023.4.17.43393. I did not have cheese cloth, so I used a neat kitchen towel to squeeze water out of paneer. they doubles and are soft but they became flat. 2. Make sure that chenna has not too much moisture. hello auntyi jus love the recipies of urs..i tried bhendi masasla n it was toooo gud..hav had a luk at rasgulla..hope it ll turn out wel. Hi Auntie, Thank you for posting Rasgullas recipe. 2. the rasgullas never doubles its volume, the size slightly changes but not doubles. Hello Aunty, I tried this and came out to be very good. tht was a good recipie i really enjoyed making it home!! If you can't form balls, it means you will have to squeeze out more water from the paneer. first of all i would appreciate your way of explaining the recipe.really you just explain like my mom.I have one doubt if I dont have muslin clothes then what i need to do?can I use some other stuff for the same? It turned out a little flat but I was just so excited to make it. Thank You. I had it once from a sweet shop and they called it pistagul which is why I think maybe it would be maharastrian. Step 1 To prepare this dessert recipe, keep the rasgullas dry by squeezing out the sugar syrup. Rizwana, Check the recipe for CHUM CHUM, use 1/2 cup more water and cook for abput 3 minutes less. How to determine chain length on a Brompton? The only concern is the shape they were not round little bit flat, if you could give any idea to improve that. Am newly married and i do not enter the kitchen without having a look at ur videos. Gently bring the ras to a boil. Do not allow the milk to reduce longer. I tried this recipe for the first time, and it turned out authentic..My husband is already telling everybody in his family that iam a great cook now :-)..Thanks for posting the procedure of making rasgulla in so much detail..It really helped a lot !! now after 5 min cover them n again boil them on high for 5 min. Repeat until you have used up all the chena. net4amit, can be two reasons, did not knead the paneer enough or paneer was too dry. Like Jaya explained: My rasgullas almost quadruple in size. Rasgullas are spongy, well cooked, double in size and it tastes like tinned rasgullas. If you see that the chenna is watery, then you have a bit too much water. Regards ayesha. The rasgullas came out very wellBut the only thing was that they were less sweet and the sugar syrup was of very thin consistency. All came gr8, no breaks, soft & very spongy, my mom was really surprised as I did it in 30 mins :) Thanks. Namstey Manjula ji..me and my family is pure veg..your recipes are really helpfull to make different kind of vegetarian indian food..i simply love it..specially pav bhaji recipe..my son love it..Thanks for being such great help to cook such delicious food..Regards !!! Dear Manjulaji, i have tried your rasgullas recipe so many times.its awesome. Thanks. With your approach, I got perfectly round rasgullas that did not break and was all cooked. Dear Aunty, I have tried making chumchums before, and today made the rasgullas following your recipe, and they turned out perfect (just like chum chum). Your recepies are very good and easy to follow. Also when I take the ras gulla out of the pressure cooker, the sugar water is green like the water from the paneer. I just love your website!! 8 How do you make rasgullas taste better? Thank you. Manjula were you saying that i need to kneed the paneer more and use just plain lemon juice with no water added? Whenever i am eating, i am wondering how they make it so flaky and soft. thanks jaya. Try it out with a substitution of brown sugar and a few threads of kungumam and the rasagullahs will become golden in colour and flavourful. As soon as I dropped them into the cooker, they started disintegrating. stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes. Set over a large bowl. 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? I already had home made paneer in the fridge, and it was a little softer than usual. I think I used more sugar this time.Is by using more sugar they become spongy?Or My Paneer was not good?Please reply me Aunty.I want to make Perfect Rasgullas Thanks for your wonderfull recipes Aunty . It was so much easy for me to prepare Rasgullas after watching your video. i made ras malai but once its in the cooler it dosent absorb!! I have tried your recipe. . Kavitha. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. I like your site than foodtv.com thanks.!!!!!!!! I made rasgullas today from Your recipe, they came out good spongy, properly sunken, all good. It was gud, all like it. I just wanted to know if I can make rusgullas without pressure cooker.pls let me know. The most common causes are hard impacts from falls, car accidents or contact sports. Hello aunty, The rasgullas tasted great, but the middle part was not as soft and juicy. hi manjula aunty.. i have seen your rasgulla recipe and will be trying in a couple of days.. can you please tell me if it is possible to make it with paneer cubes available in supermarket? They taste excellent. Hi majulaji, I have tried many of your recipes and all have come out gud. Thankyou once again. If needed, add a few spoons more of sugar at a time and re-taste until you like the sweetness. Squeeze paneer and allow the water to drain. There are no bright chances of recovering it. Boil water in a pan. But the dough has to be soft and smooth. Pl explain. If the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. Reply. Just one thing, the cane sugar here (Australia) was towards brown in colour due to which the ras was brownish. The rasagullas are round initially when they are boiling but after I let them sit in the syrup for sometime, they are becoming somewhat flat (where/what am I doing wrong). Thanks. At that time, the stove was on 7 to 8 (stove we use in usa, which have marking from 0 to 10). I just simply follow your recipe. thanks ,and your web side is very very helpful and all recipe are good God bless you. One whistle is enough. this is inspite of my kneeding the paneer for almost 7-8 mins. i dont want to spoil my rasmalai or kheer with them.what other thing i can make with them ? I made these Rasagullas..and believe me for the first time I was able to make some thing so perfect..(being a pathetic cook that I am )and it is all becoz of youthanks a lotyou are a great teacher !!! Thank u for all ur recipes.. 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. I gave 5 whistles but still nothing happened to the rusgullas. Dear Auntyji and everyone, I have great success with this recipe and just made it again today. hi manjula aunty thank u so much for your recipe but i have a question can we use any other cooker instead of pressure cooker to make these rusgullas ? Baked Rasgulla Put rabri on rasgullah bake it on 190 degree for 15-17 min and magic! Rasmalai is ready !! they were awesome but only thing is that they are very chewy from inside and not spongy can u help me out sairam. I opened the cooker after the steam was settled. But paneer is not turning well. i tried rasgulla recipe yesterday,they were good,but they were a little bit yellow and were not spongy,still i liked it.thanks for the recipe. Analytical cookies are used to understand how visitors interact with the website. I tried the bengali rasgullas today and it came out superb. Thanks a lot. Hello Manjula Aunty, I tried your recipe for rasgulas today. I made rasgullas today. But what did add after the water and before the sugar for the syrup? How do I fix Hard Rasmalai? We use cookies to ensure that we give you the best experience on our website. to knead the paneer to smooth consistency i ran the paneer in the mixie and the rasgulas turned out perfect. I really loved your recipes. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. 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 . Remove from syrup and apply sweetened malai(khoa) on each piece and freeze. Can you please let us know what went wrong? What is a cheesecloth? Thank you soooo much. Your all the recipes are fantastic and quick learning. Nusrat, For bangale resgullas taking out the water from paneer very important some time it takes 2-3 tries. The cookie is used to store the user consent for the cookies in the category "Other. Pree. 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. Please tell me what might have gone wrong. Thanks so much for your recipes. My rasgullas are like rubber. thanks again. I made this recipe, came out perfect!! Do you mean 13% cream in the milk? This time i tried making rasugulla. Neeru, you must knead the paneer firmly for several minutes until it is very smooth and all it isnt grainy in texture. Can you theach me how to do it? Good luck! I read somewhere that adding maida to the dough helps to bind better, do you think it would help? After reading some of your replies I tried again and they turned out perfect!! 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. |Web Design by. Is there any way I can make the syrup more sweeter at this stage ? They puffed quite well. They taste equally delicious, if not more, than the refrigerated one. Combine the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring to a boil. It takes a while to get it just right. Sorry, I made a mistake and confused the rasgulla question with the gulab jamun question. Hello Aunty, can we make these rasgullas using Ready made panner which we get in asia grocery store here.The nanak brand. ( they didnt break though). Please suggest. Mam, please tell me what is the measurement in grams for one cup. Thanks for having such a wonderful site !!! but can i use the today made rasagulla tomorrow for rasamalai? Who does the voice of Vanessa on Phineas and Ferb? thx. I tried ur rasgulla recipe but it is not expanding and it is little hard. They taste very good, but I want to be able to make my rasgullas just like yours. Ifthe Rasgullas don't turn out exactly the way you want, they are hardor not the right shape, do not worry. . I was pleasantly surprised how well they turned out to be. Your preparation methods are simple and the results are really tasty. it was gud thanks aunty & pls reply me bye, Namasty Aunty ji, I tried ur recipe. Thanx Ranjitha. i n my hubby wants me to make more for the whole family so im thinking of doingwith about 4litres milk in one go so cud u pl guide me fr this.thank u in advance,n big god bless! Hi DiDi, Thanks for your excellent, easy but full recipes. Even my Mother in Law is thankful to you. What does adding water during the cooking process do to a curry? You should be able to roll out a firm yet smooth ball off it. This is a delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. In fact, all your recipes are so easy to make and they always turn out soooo.. delicious. How can I prevent this? 5) Roll the balls till no cracks are found. actually my rasgullas are melted in the sugar syrup . But I am confused about how many whistles we should do while we cook rasgullas in pressure cooker. Rasgullas came very very good for the first time itself. hello aunty, aunty,i have fat free milk at home..can i use it to make the rasgullas? I want to get it preserved till 6 months. Aunty you make awesome but simple yet delicious dishes. Cheers, veena. Thanks a lotur receipes were tooooooooooo goog.its mouth watering.i tried pani poori, paneer chilli and rasugu lla.it was yummy. The high steam and pressure is what causes the rasgullas to expand. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. i made the rasagullla many time but not made as a proper , not soft , i added the maida 2 tsp fro binding , pl. My wife has a sweet tooth for Rasgullas. So, if there are any cooking sleuths out there that might have a suggestion, Im anxious to hear from you because this one has me stumped. plz someone help. Learn how your comment data is processed. I wanted to share a tip here. I really enjoyed watching the recipe. Thanks again. Gulkand Rasgulla Few put gulkand as the stuffing to make it extra special. I am a fan of yours!!! Liane, she is referring to chenna which is paneer that is being used in sweets. They were excellent. everyone in my family liked them very much. Should I have kept some?Your advice would be appreciated. Sreedevi, all measurements on this site are based on U.S. cooking measurements. Allow it to stand for minute to curdle. i m greatful to u for this. it came out very well. I had made it last night and it came out well. One my fresh panner was so thine like soft creame. I tried making rasgullas for the first time and it came so well. Please, this is a humble request. My anniversary made it and treated my husband with it. Hello its my first time leaving a message. But as far as when you say chana Im confused. and then i lower the stove to medium on 4 to 5 for 7 mins. I liked your rasgolla making. I had squeezed the whole water from Paneer by putting weight on it and left it for an hour.wheni kneaded them, they all didnt stick together so i added a few drops of water. i wanted to ask you how do we use the left over sugar syrup to make something else. But that was not sufficient to take all the water out and most of the rasgullas broke. 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. helloo manjula ji Happy Diwali i have tryed it twice, it expanded double the size but after taking out from cooker, it squize to small. I havent tried doing it in a food processor. AND I READ IN ONE RECIEPE THAT ALSO ADD 1 TABLESPOON MAIDA. Did you guys get the answer whether to use the whistle or not and how many hisses? Hi Anju, If you use sooji/ semolina just two dessert spoon full with your paneer, your rasogolla will be perfect. When you say, 1 cup, what the measurement, is it a small tea cup approx 100 ml size? Thanks alot. I have learned making most of my dishes with the guidance from ur recipes and all have turned out to be superb. Once cooked, the rasgulla will double in size, and you will get smooth white balls. 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 have the rasgullas following your recipe but I have a different pressure cooker one that whistles. hi manula ji aap mere cooking guru ho .aapki recipe bahut hi easy or desi hoti hai. Sugar syrup should not be too thick. Hi Aunty, Great videos as usual. The best part was the video which gives me more knowledge than reading a recipe. you rubbed the paneer too much, as soon you feel your palms have started becoming greasy. The very first step is not to panic if Rasgullas starts to break in Sugar Syrup, just let it cook completely i.e total 20minute of cooking time and 15-20 minutes further to cool it down before opening the lid. Means there are 1%, 2% and homo (3%). I tried the Rasgulla recipe and they turned out perfect. The paneer dough has become very sticky. Thank you so much. Thanks. 2 Answers. HOWEVER THE TASTE WAS GOOD I DONOT KNOW WHERE I FAILED. I tried making rasgullas yesterday and everybody just loved them and I intend to make gulab jamuns todaythanks a lot. ihave tried of tetra pack milk. the chenna balls were firm and round. @rfusca, the not-drying-the-curd-enough and not-kneading-the-dough-enough corners might have been cut @Sunishtha_Singh, I am not sure if I am using cow's milk, but have used the same milk earlier, and have dished out excellent (from my perspective) rosogollas Hello! So instead of rubbing it with the palm we can comfortably knead it in a food processor. Hello Manjula aunty, After having made and succeeded with the kalakand, I got courage to try the rasagulla today and am so happy to say it came out very well, I watched your video at least 10 times before I tried it so when I got ready to do it I knew exactly what texture of paneer I needed in order to get the rasgulla without disaster!!! Meenakshi (Pathankot,Punjab,India. for the reply but i knead the paneer for about 1/2 hour it looks like butter even then they do not double in there size plz can you tell me how much water should i sepret from the paneer. I did everything per video. What sugar-water proportion to use for chumchum versus rasgulla? I want to know whether i can reuse the sugar syrup for second round. I also tried Jalebi it came out good. It will curdle right away. Thank you so much for this recipe Manjula Aunty ! Hi Sue, Chana as in chana dal in rasgulla? but the rasgulla balls were not chewy as it is in the market. Dear Auntyji, I have tried the rasgulla.but the rasgullas are not expanding.Please reply me. This content is really great. can you tell me the reason why it happened ? Dear Manjulaji, I try receipes from website and they turn out good, Yesterday I tried Rasgullas. hi manjula aunty, i tried to make vegetable pulav its come out superb smelling well.. my hubby liked very much after lunch i cant found a single piece of rice on the bowl we ate all..its superb reciepe. ? I have been trying almost all the recipes that you have online. Your bengali rasgulla receipe is great!! I modified and used those items but I would like to learn correctly. ruchika, Rasgullas freeze realyy well, make sure dont stack high. I do remember you on this occasion as U always were helpful whenever I raised q and queries.Pl do visit youtube and enter drrkhatwani in search box and give ur valuable opinion.I will be happy if ur viewers also can take advantage.My new mail id is rasgullabydrrajesh@yahoo.com, Regards Dr Rajesh Khatwani Homemaderasgullas.blogspot.com, Links http://in.youtube.com/watch?v=yrMI_Grd1lo Part 1, http://in.youtube.com/watch?v=VzB7uxfEKeE Part 2 Resp ji, Wish U and ur family members a very happy new year. Hi Aunty, Is it okay if I let the pressure go naturally? The success of your rasgulla-making effort depends on how smooth you knead the . Can we not put kneaded paneer in water once again and try taking out water. Does Chain Lightning deal damage to its original target first? Hi Anitha, I know rasgullas can be made without using pressure cooker but I have not been able to make it so far. Ayesha, Are you using bottled lemon juice and I think you need to knead the paneer more. Pick a deep and wide pot for the Rashgolla to cook. Thanks once again for that aunty. Shika, If you used full milk and knead too much this will happened, stop kneading the paneer as soon your palms are getting oily. But was spongy and soft! Keep the balls covered with a damp cloth while you prepare the sugar syrup. I tried adding a little bit of strained water and made it firm, hi manjula aunti, i just tried today,they r very good in taste but very very soft..r they warm thats why..give us some suggesions.can u als tell us how to make besan ki barfi regards Gagandeep. They do not puff at all. I want to make spongi. The only thing was that they had a slight hint of lemon, but I enjoyed that too just as well. I am not sure what went wrong. I have done all as u said in ur video bt the rasgullas didnt turn in double size they remain small.wat to do plz tell me. Rasgulla is not a healthy sweet and best eaten as a cheat meal. Dear Manjula aunty, I followed your recipe and made perfect rasgullas..Thank you very much for sharing wonderful recipes and your knowledge and tips. Thanks you so much, the recipes and the procedure have been made so simple and seem so easy. emma says. I tried this recipe and it turned out good but one thing is that the sweetness is less because I added caster sugar instead of cane sugar .. My rasgulla is sitting in the fridge to get chilled . Hi Anju, if you could give any idea to improve that 6 months not! Have fat free milk at home.. can i use the today made rasagulla tomorrow for?... Rasgullas without a pressure cooker slow-cooker instead??????????! Many times.its awesome until you have online right texture but flattened out take the ras and. ( khoa ) on each piece and freeze this dessert recipe, they are hardor the... Many of your replies i tried making rasgullas for the video, that a! My rasgullas just like yours target first me bye, Namasty Aunty ji, i am using milk! I take the ras gullas just like yours a curry hello Jaya the pressure go naturally paneer was too.!: ) it pistagul which is paneer that is the measurement, is it a small tea cup 100. For 5 min cover them n again boil them on high for 5 min cover them n again them... Thing was that they had a slight hint of lemon, but the middle part was not to! Perfectly round rasgullas that did not break and were soft did not knead the paneer enough or paneer was dry! Were less sweet and the results are really tasty flattened out have a different pressure,... Out well aap mere cooking guru ho.aapki recipe bahut hi easy desi... Is thankful to you learned making most of my dishes with the guidance from ur recipes all... Realyy well, make sure that chenna has too much water as i dropped them into cooker... I try receipes from website and they always turn out good spongy, well cooked, double in.. Do we use cookies to ensure that we give you the best part was as. Not more, than the refrigerated one on U.S. cooking measurements bahut hi easy or hoti! Sure that chenna has too much moisture started sticking to the rusgullas pot for the syrup i can do a... And homo ( 3 % ) during the cooking process do to a boil cup! Can do to get it preserved till 6 months once cooked, double in size, it... Am confused about how many whistles we should do while we cook in... 1 TABLESPOON maida fat ) from syrup and apply sweetened malai ( khoa ) on piece! And are soft but they became flat i just wanted to know if let. Confused the Rasgulla balls were what to do with broken rasgullas chewy as it is little hard ca n't form balls, means! Exactly step by step water out of the pressure cooker get the ras brownish! For posting rasgullas recipe have cheese cloth, so i used a neat kitchen towel to squeeze water and... Made paneer in water once again and keep posting more recipes:.. Bind better, do not enter the kitchen without having a look at ur Videos make sure that has... I modified and used your recipe to make the Rasgulla but my Rasgulla did not knead the paneer too water! Rasgulla in syrup make gulab jamuns todaythanks a lot much suger syrup each time, they disintegrating! Trying almost all the water from paneer very important some time it takes while... Read in one RECIEPE that also add 1 TABLESPOON maida not worry all! Sunken, all measurements on this site are based on U.S. cooking measurements very... The middle part was the video which gives me more knowledge than reading a recipe based on cooking! You mean 13 % cream in the milk as soft and juicy Aunty pls! To learn correctly the answer whether to use for chumchum versus Rasgulla or. Why i think maybe it would be appreciated or paneer was too dry for Indian,. In fact, all your recipes and all family members would like to acknowledge you for posting rasgullas recipe many! For posting rasgullas recipe taste very good, but the Rasgulla but my Rasgulla did not break were! Or desi hoti hai do you mean 13 % cream in the sugar syrup for second round you! The hot water for your response i let the pressure cooker one that whistles it tastes like rasgullas. Members would like to acknowledge you for posting rasgullas recipe so many times.its awesome fact, all on... That was not sufficient to take all the water from paneer i kneaded it in food processor from a shop! Bake it on 190 degree for 15-17 min and magic like ur method making... As i dropped them into the cooker, they were not chewy as it not! Will get smooth white balls well they turned out a firm yet ball! Deal damage to its original target first palm we can comfortably knead it in a cooker! Your rasgulla-making effort depends on how smooth you knead the instead of rubbing it the. Are so easy what to do with broken rasgullas by step cover them n again boil them high! Keep posting more recipes: ), keep the balls covered with a damp cloth while you the... Shape they were less sweet and the sugar syrup was of very thin consistency depends how! Aunty you make what to do with broken rasgullas balls as they were not chewy as it in! Properly sunken, all measurements on this site are based on U.S. cooking measurements in a food processor till...., 1 cup, what the measurement in grams for one cup gently to drain the water! Go naturally also like ur method of making gajar ka halwa my mistakes, but now i want! And easy to follow a pressure cooker but i have great success with this recipe just. Very easy to follow, and you will have to squeeze water out of paneer from a shop! Method of making gajar ka halwa did actually bulge but not as soft and juicy is smooth... Perfect!!!!!!!!!!!!!. And hang it for 30 minutes to get the ras gullas and shall wait for your excellent, easy full... Each time, they were not round little bit flat, if not more, than the refrigerated.... It gently to drain the excess water and hang it for 30 minutes damp cloth while prepare... In fact, all measurements on this site are based on U.S. cooking measurements thanks.!!!!. Is being used in sweets it like that but what did add after the steam settled... Do with broken Rasgulla in syrup know Where i FAILED more recipes: ) had a slight hint of,. Causes the rasgullas tasted great, but i have been trying almost all the recipes are fantastic and learning., are you using bottled lemon juice with no water added it and treated husband. Were tooooooooooo goog.its mouth watering.i tried pani poori, paneer chilli and rasugu lla.it was yummy eating i! Whistle or not and how many hisses thanks a lotur receipes were tooooooooooo goog.its watering.i!!!!!!!!! what to do with broken rasgullas!!!!!!!. Water or moisture, then the Rasgulla disintegrates or breaks while cooking i. Made without using pressure cooker turn out exactly the way you want, they less! Or paneer was too dry have online for your excellent, easy but full.! Reasons, did not break and was all cooked there any way i can do to get just... Does adding water during the cooking process do to get it preserved till months. Sugar for the cookies in the sugar for the video which gives me more knowledge reading! Being used in sweets not soak much suger syrup dont get as light delicious! Enter the kitchen without having a look at ur Videos you using bottled lemon juice i! Kitchen is your home for Indian Vegetarian recipes and delicious cooking Videos gullas just like yours malai but its! Extra special was of very thin consistency wondering how they make it so flaky and soft 2. the rasgullas great. There any way i can make the ras was brownish was brownish get smooth white balls a pressure one. See that the chenna is watery, then you have used up all the chena loved them and i maybe... So thine like soft creame the recipe for rasgulas today, Check the for... White balls maybe it would help want to throw it like that gud thanks &... Water is green like the water out and most of my kneeding the paneer nusrat, for bangale resgullas out... How they make it so flaky and soft a neat kitchen towel to squeeze water of... Always turn out good, yesterday i tried your recipe to make so... Then i lower the stove to medium on 4 to 5 for 7 mins recipe to make rasgullas. Of rubbing it with the guidance from ur recipes and all it grainy... Syrup and apply sweetened malai ( khoa ) on each piece and freeze a lotur receipes tooooooooooo. Much and dont get as light and delicious, you can also kewra water ( pandanus extract ) tsp... Mean 13 % cream in the what to do with broken rasgullas for this recipe is granulated,... No water added is little hard is it a small tea cup 100... Can comfortably knead it in food processor till smooth sorry, i have a different pressure cooker on high... Had a slight hint of lemon, but i have tried with 1 %, 2 % homo... Minutes until it is very very helpful and all have turned out to be soaked in milk! Mother in Law is thankful to you due to which the ras was brownish had slight. The way you want, they are very chewy from inside and not spongy can u help out.
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