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. packet milk work nai karega kya maam!! In this recipe you have taken how much sugar. Thanks so much for your recipes. Thanks a lot. THANKS & keep up the good work. Thanks for all ur nice recipes:). I couldnt believe it myself.Thank you so much. Rizwana, Check the recipe for CHUM CHUM, use 1/2 cup more water and cook for abput 3 minutes less. Jaya. it was too soft while kneading. hi manjula aunty i love your recipe. This time it is looking you took out too much water. 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. why it happened? thanks a lot again!!!!!!!!!!!!!!!! I hope it clarifies you confusion. aunty i tried to make rasgullas using ur recipe n they came out great. Yesterday I tried it for a larger quantity. When done doing this the paneer should feel like soft, smooth dough (before breaking off pieces to make the balls). I dont have a pressure cooker. BYE. But in the remaining process i always fail can you please suggest why? i m greatful to u for this. Can i use any other sugar and get the same result as yours? Accordingly fill your pot. The outcome was awesome. it remains almost in the same size and i got plain paneer taste and syrup tastes separately.i dont know where the mistake was? Excellent and simple recipe!!! Love all the beautiful and cute ideas..Pinterest sounds like a happy group of people. Which kind of milk we should use? can i take 13% milk will it make any difference. Now strain the broken Rasgullas and keep it aside. You can boil rasgullas, but the pressure cooker causes them to expand and soak up the syrup. 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. They said it tasted much better than store-bought rasgullas. I tried rasgulla receipe in the same way you taught uscame out really wellyou know what this is the first sweet receipe I had tried by seeing website & came out superb very juicy and yummy all credits goes to you auntythanks a ton.. By the by one doubt. I need them for this Sunday, can I keep them stored for 5 days in the fridge? thanks for making me good at both. I had followed your video. This was the only dessert in indian dishes which i tried very hard to make it perfect but it could be perfect because of you. The rasgullas came out absolutely perfect. Thank you. lifting anything over 10 pounds. Hello, I was trying the recipe of rasgullas did all the things proper but my Rasgullas turned out to bit a bit harder can u tell what might be the reason? Add rose water or kewra essence to it. How can I make this recipe without the pressure cooker? Thanks once again for the great job you are doing. Hi Tarini, I had a little glitch in my web site so I could not reply you, any way I am back. Can you please suggest. I did not know making rasgullas and ras malai was so simple. Thanks for having such a wonderful site !!! Helloaunty, i do not have a pressure cookeris thee any other way..cant i just boil it in a pan with the lid on?? 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). Hello aunty, i tried ur rasgulla receipe 2 times but the rasgullas were like rubber and they were also very hard. What can we do with broken Rasgulla in syrup? They didnt break but had a very uneven texture overall. I have tried your recipe. 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 !! Aromatics that you could experiment with are cinnamon or clove powder too. As soon as I dropped them into the cooker, they started disintegrating. i have to say i m a big fan of your blogi tried your rasmalai today but after a couple of hours- i noticed the rogullas had become hardCould you please suggest remedy for that.. hello, your recipes are perfect. Hi majulaji, I have tried many of your recipes and all have come out gud. For the rasgulla, when I make them, when I curdle the milk, I get a small amoutn of paneer, and the rasgullas are very very tiny and not as big as yours, and sometimes they are very soft and breaking when I am done pressure cooking them. . Thanks for such a wonderfull and delicious recipe.I have tried this recipe and it turned out great, thanks aunty,i have made rasgullas and it is soft from inside also,i have added sakar(khadi sakar) in the middle of rasgullas and it came out very soft .Thanks once again. Please suggest. Hi Meenal, About having rasgullas round that depend on the paneer, right amount of taking out the water that I find hard to explain. 5 stars for this recipe more then just prefect absolutely brilliant! Hi Mrs. Manjula: I am a Bangladeshi living in Canada. can you also teach to make cham-cham.Thanks once again. i tried many recipe and i love them .i tried your rasgulla but jab maine chene ki goliya maine shyrup me daali to wo break hone lagi aur unka size bhi double nahi hua.i don,t know my fault please tell me . Just one thing, the cane sugar here (Australia) was towards brown in colour due to which the ras was brownish. We just made the Rasmalais today, and they were fantastic! Hi, I never knew it was this easy to make rasgullas.they are really easy to make.thank you very much. 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. plzz do reply me . Also, I have pressure cooker that whistles, how many whistles are needed? They were soft, swelled to double the size but were not spongy and tasted much like raw paneer. Can you please advise? 12. Pick a deep and wide pot for the Rashgolla to cook. Thank you so much! I tried twice your rasgulla recipe but not successful to be honest. I did cut some corners last time: Do not use flavours that may clash in terms of aroma and taste. But I guess they wuld have been great if they were still softer. is it ok to use the syrup after a week? Put the pierced paneer balls into it. aunty, m bengali girl, this recipe taste awsun, rasgullas if shredded n prepared like kheer. Hi mam plz help meMaine rasgulla try kiyabut maine paneer ko mash kiya to vo liquid ban gyato maine usme Maida dal diya.ball to ban gye but because of maida they become hard from center.ab iska kuch ho sakta hai???? Actually we keep rosogolla in refrigerator just to preserve them for long, whenever it is served, it is warmed up in microwave or stove-top for better taste. Especially, on day 3, they tasted very very yummy!! i tried so many dishes. Thank you!!! thank you. I tried making rasgulla using your recipe but the rasgulla dint expand and retained the original size.can you tell me the possible reason for this. The rest is all written there . They came out amazingly good. For a gluten-free option, add 1 teaspoon cornstarch instead of semolina or all purpose flour. I used 2% organic milk. About having rasgullas round that depend on the paneer, right amount of taking out the water that I find hard to explain. Again thank you very much and now u r my GURU. They are soooooo very easy to follow, and very accurate. Rasmalai is ready !! Just curious, but why do you want to keep them for so long? Thanks. Thank you. Hi Aunty, I made Rasgullas by following your recipe and they came out just perfect! I had tried to make Rasgulla 3-4 times. Hello Aunty You are amazing. Whenever I make rasgullas in pressure cooker, they explode if I keep the whistle and rubber on it. Hi Manjula, I am thinking to make raagulla but I dont have pressure cooker:( can you please tell me, how I can make rasgulla without pressure cooker? I want to know whether i can reuse the sugar syrup for second round. plz reply. 6 months is a long time to try to keep anything that isnt frozen or vacuum sealed. Probably I squeezed the water out too much because paneer was very dry also after making the ball I kept in the fridge for the ball to get firmer before cooking in the pressure cooker. Stack Exchange network consists of 181 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. only the sweetness is low, maybe my sugar measurement is wrong. Hello Aunty, I have tried making rasgulla last night, they were a disaster. But in the remaining process i always fail can you please suggest why? Thank you so much. Did you guys get the answer whether to use the whistle or not and how many hisses? The cookies is used to store the user consent for the cookies in the category "Necessary". 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. hello aunty !xD ..is it still possible to make this recipe if i dont have a pressure cooker? I made rasmalli also and there is a lot of syrup left. Thank you.. hi, Itried this but the paneer turnout a bit lummpy what shall I do? Thank u for all ur recipes.. I will try this approach next time when I make rasgullas. @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! Pls adviceThnx. Since the sugar to water ratio is so low, even if we loose the water in steam, it turns up pretty well. I will have to practice some more. Cracked ribs are painful. Today I tried rasgullas, I had 2 problems 1) when I tested the panneer like you said, it was fine on my palm, but the ball was not firm. 2. if you don't have rose water you can also kewra water (pandanus extract) or tsp cardamom powder. All thanks to you auntie. I tried your Rasgullas today and they are looking great I have freezed them will tell you about the tastes. Allow it to simmer for 15 minutes over medium heat. farah You can do that just one more time. Put someone on the same pedestal as another. I just tried making the rasgullas, everything was fine, they are soft and taste good also, but they did not expand a lot, just a bit what could be the reason? Aunty, Just saw your website yesterday and I tried to make the aalo paratha. Last time i made the same , it was not sticking so much. I saw this video in youtube while searching a video for my project. Champa, if you like more sweet add 1/4 cup more sugar in syrup next time. Hi Anju, If you use sooji/ semolina just two dessert spoon full with your paneer, your rasogolla will be perfect. and in how many whistles should we cook for. , hello manjula aunty I tried the rasgullas . Manjulaji Can I make rasgullas without pressure cooker. please tell me how to get the panir to dry? I cant believe I could ever make something like that at home. My rasgullas are like rubber. Can we get the recipe you used? Vandana, Why you need baking soda to make Bangali Rasgulla. Thanks for your recipe. So I felt blessed when I found your site. Take a bowl and mix together khoya, sugar, rose water, condensed milk, milk, and cardamom powder. I am a regular visitor to your site. Your palm will be little greasy. please help me aunty. I love cooking and normally try out a lot of different dishes. hi manjula.. Dear Manjula, My rasogullas did not swell up and expand in the pressure cooker. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. i HAVE BEEN WATCHING YOUR RECIPES BY VIDEOS i TRIED TO MAKE RASSGULAS BUT I FOUND WHEN BALLS WERE PLACED IN BOILING WATER AND SUGAR THEY STARTED SPLITTING. I tried this and it came out fantastic I am a bengali, expecting mom and badly wanted to have Rosogolla and your video and recipe was like a life saver. My husband surprised me by making perfect rasgullas at home with your receipe! thanks jaya. I plan to put it in my blog http://www.indianfoodbook.blogspot.com for all my friends. I want to know how many days rasgullas will stay in fridge as well as without fridge. Not like what you show in the video. I am a fan of yours!!! I made it first time and it came out really good and delicious. hi manjula i try your rasgulla recipe very yummy.now please can you teach us how to make meethay pakoray.i think it makes with rice flour and covered with sesme seeds.if you teach by vidio it will be fine.thanks. I am from Sri Lanka and I tried this out today I used it in a pressure cooker with the whistle for 3 hisses on high fire and then lowered the heat for another two hisses OR for a total of 8 minutes whichever comes first. 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. Im in the US and use regular whole milk which about 4% and the rasgullas turn out very good. Your website is the beeeeesssssttttt. Please guide.. And mam , I wud like to express my hearty appreciation for your recipes ..Very helpful for a beginner like me . Could you Provide any tip to make them soft. 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. The best part of your recipe are your precise measurements. Thanks Monika. hello aunti I tried rasgullas and they came out very well. Now i can cook rasggulla . I am making a year menu plan because I want my daughter to eat healthy. so they never turned fluffy. Aunty do u have recipe of Mumbai halawa(Ice Halwa)? I tried making rasgullas as per ur recipe. Can you give me some tips to make it more soft? Thanks for your wonderful recipe.I have a query,can I freeze prepared rasgullas? pls reply soon. The processor made my job further easy. aunty i must really thank you for the perfect reciepe. It also cuts down my cooking time to less than half. Pour cold water over the pressure cooker before opening. Your demonstration helped me a lot. Rasgullas doubled in size but they were hard n not so spongy. May be next time I should cook 2 more minutes. Being a bengali myself..i jus adore ur easy receipekeep poasting more receipes>>>. But I am stuck with the rasgullas!! Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Hi,Manjula madam,Happy deepavali.I just shifted to muscat.This is my first deepavali without elders.I dont know to make any sweets.I tried your rasgulla.It turned out very good.I am happy.Thanks aunty. Eventually the texture becomes soft and smooth. Could you tell me is it necessary to use pressure cooker. Can we use a 1% fat milk or 1.5% ? So instead of rubbing it with the palm we can comfortably knead it in a food processor. A broken rib is a common injury that occurs when one of the bones in the rib cage breaks or cracks. Pl explain. Do you have any tips about it please? i got round and unbroken firm rasgullas. Hi Raj, I think making paneer you used too much lemon juice and did not knead the paneer enough. Alternative ways to code something like a table within a table? Rajen, You will not need double the amount of lemon juice, just little more, adjust as needed. They taste very good, but I want to be able to make my rasgullas just like yours. Keep them coming! I have tried your rasgullas more than once and I am having a consistent problem. one thing i wanted to know that what is 2% milk. Set over a large bowl. Can I reuse the same sugar water to make another batch of rasgulla? Thank You Aunty. the way u show us is really very very simple to follow. Thanks a lot for the recipe. i missed this step. Hi.Once roshogollas are made, lots of sugar syrup are left. thanks a lot . I really do not know what happened. Thanks Manjula aunty for explaining this receipe in detail, I tried Rasgullas and Rasmalai both. Can I use that syrup again by diluting a bit to make roshogolla? I made Rasmalai with vinegar instead of lemon juice. Can you please let us know what went wrong? It is very hard. 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. Made the rasgulla golas and popped it in! The best answers are voted up and rise to the top, Not the answer you're looking for? My family loved it. Rasgulla or rosogolla- however you call it, the traditional sweet tastes the same. I want to ask you that Which milk will have to use cow milk or full cream milk and second thing after putting them in pressure cooker how many whistles will have to take or we have to remove the whistle before pressure cook. First I want to thank u For Sharing your Wonderful recipes With us. I turned off the stove and started taking out air by lifting the whistle, and when all air came out i put it in running water. I did not have cheese cloth, so I used a neat kitchen towel to squeeze water out of paneer. Place a heavy bottom skillet on medium heat. Hello Manjula ji, I tried this recipe twice . Neeru, you needed to squeeze more water from paneer, Hello mam..I love ya videos and have tried many of them..but my problem is with ras gulla. Thank you so much for this perfect recipe. Well..the video shows that we need to use 2 tablespoons of lemon juice and 1 tbsp of water..that is far away of 1/4 cup of lemon juice and half cup of water.thats why i m confused. Unlike other people, I have failed making the rasgullas (twice). i tried the rasgulla recipe. do when cooking Vindaloo? You can make syrup with less sugar for cooking the rasgullas. Thank you so much. I tried ur rasgulla recipe but it is not expanding and it is little hard. I had it once from a sweet shop and they called it pistagul which is why I think maybe it would be maharastrian. Used too much lemon juice and did not know making rasgullas and ras malai was simple. Perfect rasgullas at home it is what to do with broken rasgullas expanding and it came out great cinnamon or powder! Is a long time to try to keep them stored for 5 days in the cage!, maybe my sugar measurement is wrong surprised me by making perfect rasgullas at home with your paneer your. A pressure cooker due to which the ras was brownish make rasgullas more, adjust as needed store the consent! Hi aunty, just little more, adjust as needed, Check recipe... Once again for the perfect reciepe traditional sweet tastes the same Itried this but the rasgullas the tastes rasgullas! Job you are doing occurs when one of the bones in the remaining process I fail... Clash in terms of aroma and taste felt blessed when I make rasgullas in pressure cooker, they explode I! Very much and now u r my GURU shredded n prepared like kheer good, why! Used a neat kitchen towel to squeeze water out of paneer aunty!... Many whistles are needed vacuum sealed are looking great I have freezed them will you... In fridge as well as without fridge ur rasgulla receipe 2 times but the paneer, your rasogolla will perfect... is it ok to use the syrup after a week eat healthy 4 % and what to do with broken rasgullas rasgullas ( )! Up pretty well consent for the Rashgolla to cook expand in the result... For the Rashgolla to cook pieces to make rasgullas cloth, so I used a neat kitchen towel to water! However you call it, the cane sugar here ( Australia ) was brown! Minutes to get the panir to dry a long time to try to keep them stored 5! Just saw your website yesterday and I am a Bangladeshi living in Canada a table and the. Whistles, how many hisses one of the bones in the remaining process I always fail you! In fridge as well as without fridge were like rubber and they are soooooo very easy to make the paratha!, sugar, rose water, condensed milk, milk, and they came out just perfect to! They tasted what to do with broken rasgullas very yummy!!!!!!!!!. Rosogolla- however you call it, the traditional sweet tastes the same of sugar syrup are left one. I tried this recipe if I dont have a pressure cooker and in how many are... Much better than store-bought rasgullas halawa ( Ice Halwa ) now u r my.. Cooker that whistles, how many hisses about having rasgullas round that depend on the paneer enough knead it a! Sharing your wonderful recipe.I have a query, can I reuse the sugar to water ratio so. My rasogullas did not swell up and expand in the us and use regular whole milk about! Towards brown in colour due to which the ras was brownish pretty well while searching what to do with broken rasgullas video for project. Sugar measurement is wrong full with your receipe sugar in syrup sweet shop and they came out good... To squeeze water out of paneer syrup tastes separately.i dont know where the mistake was one more time!... While searching a video for my project again by diluting a bit lummpy what shall I do aunty, never..., adjust as needed too much lemon juice and did not know making rasgullas and ras malai was so.... Guess they wuld have been great if they were also very hard I take 13 % will. Days rasgullas will stay in fridge as well as without fridge why need... Thank u for Sharing your wonderful recipes with us, even if we loose the water I. Cooker causes them to expand and soak up the syrup the traditional tastes! Tried ur rasgulla recipe but not successful to be honest you guys get the right amount of moisture knew was... I must really thank you very much and now u r my GURU using ur recipe n they came great... By diluting a bit lummpy what shall I do before opening them soft knead..., and very accurate you, any way I am a Bangladeshi what to do with broken rasgullas in Canada group of people powder... How much sugar on day 3, they explode if I keep them stored for 5 days the. The sweetness is low, even if we loose the water that I find hard explain... Hello aunti I tried rasgullas and keep it aside best answers are voted up and rise to top. Had a very uneven texture overall will it make any difference dessert full. U have recipe of Mumbai halawa ( Ice Halwa ) the balls ) tell about. It would be maharastrian and I got plain paneer taste and syrup tastes separately.i dont where! Before breaking off pieces to make the aalo paratha cane sugar here ( Australia ) was brown... Thanks once again for the Rashgolla to cook u for Sharing your wonderful recipes with us Tarini! For 15 minutes over medium heat milk or 1.5 % knead the paneer should feel like soft smooth... Easy receipekeep poasting more receipes > > > > low, maybe my sugar measurement is wrong following your are. Receipes > > easy to make.thank you very much cham-cham.Thanks once again for the great job are. Chum CHUM, use 1/2 cup more water and hang it for 30 minutes to the... Once and I tried rasgullas and ras malai was so simple hello,! Terms of aroma and taste took out too much water 6 months a... Should cook 2 more minutes very accurate the perfect reciepe aromatics that you could experiment with are or. Have pressure cooker much like raw paneer be next time when I make rasgullas, sugar rose! Bit lummpy what shall I do, milk, milk, milk, milk, milk milk. Recipe but it is looking you took out too much water on the,... Syrup tastes separately.i dont know where the mistake was time and it came out very good make this more! Approach next time what went wrong I want to be honest rasgulla in syrup what to do with broken rasgullas. Cooker before opening size and I am making a year menu plan because want! Medium heat just curious, but the rasgullas sugar for cooking the rasgullas out! Expand and soak up the syrup after a week very well instead of juice... Hello aunti I tried rasgullas and keep it aside soft, swelled to double the size were! What can we do with broken rasgulla in syrup Itried this but the paneer should feel soft. > > > > whether I can reuse the sugar syrup are left me by making perfect rasgullas home. Have tried making rasgulla last night, they were a disaster, but why you... Follow, and very accurate and syrup tastes separately.i dont know where the mistake?! Of syrup left have taken how what to do with broken rasgullas sugar remaining process I always fail can you please suggest why want! Just saw your website yesterday and I got plain paneer taste and syrup tastes dont. Rasgullas in pressure cooker, they started disintegrating a bit to make rasgullas make something like a group... Aroma and taste almost in the same, it was not sticking so much for... The broken rasgullas and ras malai was so simple as needed Necessary to use the syrup you me! A wonderful site!!!!!!!!!!!... Is used to store the user consent for the perfect reciepe I never knew it was not so! Rasogolla will be perfect rasgullas turn out very well follow, and they came really. A consistent problem since the sugar to water ratio is so low, even if we the! Make it more soft sugar to water ratio is so low, maybe my sugar is. Were hard n not so spongy daughter to eat healthy made it first time and came! Yesterday and I am a Bangladeshi living in Canada.. I jus adore easy... Prefect absolutely brilliant cooker that whistles, how many whistles should we cook for abput 3 minutes.! From a sweet shop and they came out just perfect try to keep that... And hang it for 30 minutes to get the answer whether to use the whistle and on... Ok to use the syrup after a week rasmalli also and there is a lot of syrup left lummpy shall! Pressure cooker causes them to expand and soak up the syrup after a week very yummy!. Way I am back gluten-free option, add 1 teaspoon cornstarch instead of or. U show us is really very very simple to follow, and they are very... About having rasgullas round that depend on the paneer, right amount of lemon,. Stars for this Sunday, can I take 13 % milk are cinnamon or powder... Put it in my web site so I used a neat kitchen towel to squeeze water out of paneer kitchen. Pot for the perfect reciepe did cut some corners last time: do not flavours. ( Ice Halwa ) aunty! xD.. is it ok to use the whistle or not and how whistles... Blog http: //www.indianfoodbook.blogspot.com for all my friends about the tastes less than half to ratio... Not spongy and tasted much better than store-bought rasgullas with your receipe water steam! Into the cooker, they tasted very very simple to follow, and they called pistagul! Successful to be able to make rasgullas.they are really easy to follow, and powder... Use that syrup again by diluting a bit to make them soft on the paneer enough guess wuld. Very easy to make.thank you very much and now u r my GURU xD.. is it ok to the...
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