Rasgulla recipe, with all the ingredients in your pantry. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai. But when I always heard through Jeyashri about the recipe,I wanted her to post,but now I got curious and tried myself my hand and today very morning I called her and took the recipe and just tried it out. The result was awesome… I am not a big fan of rasgullas, but sure I can make this to the sinful Rasmalai which is our family favourite! I also referred Sailu’s Kitchen rasgulla recipe. Hope this post will help some of you as Diwali is nearing …
Rasgulla recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 45 mins | Cook time: 25 mins | Makes: 20
Prep Time: 45 mins | Cook time: 25 mins | Makes: 20
Ingredients
Milk(full cream) – 1 Litre
Lemon juice – 2 tbsp
Sugar – 2 cups
Water – 3 &½cups
Elachi powder- 1 pinch
Ice cubes – 12
Nuts (optional) – For garnish
Lemon juice – 2 tbsp
Sugar – 2 cups
Water – 3 &½cups
Elachi powder- 1 pinch
Ice cubes – 12
Nuts (optional) – For garnish
Method
- Heat the milk,when it start to boil,simmer the flame, add the lemon juice slowly as you stir.
- Switch off the flame once the whey water clearly separates.
- Add the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
- Take a metal strainer,lined with a cheesecloth/ muslin cloth(I used my dupatta). Pour the curdled milk in it.
- Wash it well in the running water under the tap to remove the lemon smell and sour taste.
- Let the water drain and hang this chenna for 30 minutes. I just slightly squeezed the excess water now and then very gently as my dupatta didn’t drain the water by itself. But its not a must if the cloth is proper.
- After ½ hour,take out the chenna in a bowl.I will be now more like a crumble look wise.
- Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
- Make smooth equal sized small balls. I made some 20 balls, you can adjust the number according to the size you decide to get. Take sugar,cardamom powder and water in a pressure cooker and boil it.
- After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one.
- Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 5 minutes in low flame.
- Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size. If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup.
Notes
- Use lemon juice as mentioned and the milk should boil while you add the lemon juice.
- The kneading part is very important,knead smooth and soft with patience.
- Do not squeeze the water manually forcefully, you can do little gently but not more.
- If after first whistle, while simmering, another whistle comes, switch off the flame that time itself.
- If the rolled chenna balls are added to syrup that is not boiling, chances are there for the chenna to get dissolved in syrup.
- Do not cook in high flame in pressure cooker. It will break the rasgullas.
Cool down and refrigerate and serve chilled!
Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??👧
Looks super yum…White snow balls mari cute ta iruku…I have tried this once but cudnt make balls will have to try it once again
really turned out very nice raji. I normally make this for diwali. this time i bought the haldirams to try out ur rasamalais. So rasamalis for this diwali.
Gundu gundu rasagullas parkavae suepra irruku
Cute looking rasgulla, yenga family favourite rasgulla supera irruku Raji..love it anytime..udane veetuku varalama??..
I just love them…..looks so so good…
looks very adorable. I make it exactly the same way. I make both rasagulla & rasmalai. One is my fav & other my better half's :p
I did try my hands on Rasgulla before and they turned out awesome. Your all pics are really good and helpful. Rasgulla looks so professional.
those have come out just perfect raks…love rasgullas….shud try my hands on these one day!i love rasmalai too:)….i loved the cut photo..looks real spongy.
I have to admit i am not a rasagulla fan, but my husband and daughter loves it, every time when we ar ein India they want to have it when we are in a swwet shop.
This looks so so good.
do u still hv it raji??? im cming to ur place!!!
Its soft and awesome. send me through parcel.
Hi Rajeswari,
Rasgula…wow…love it…Appo appo namma pakkum vathu ponga!!:)
[email protected]
http://www.myeasytocookrecipes.blogspot.com
Fantastic rasgullas,looks superb….
Pushpa @ simplehomefood.com
Looks Perfect Raaji .. and as usual awesoem snaps !
Lovely rasgulla, perfect sponge.
FOODELICIOUS
Hi Ras, what is Elachi Powder? Up until the addition of the powder it looks like you are making ricotta! I love the way this dessert looks!
Ciao!
L
Elachi powder is cardamom powder
Very nice. i tried once but it was a failure. will try this recipe sometime 🙂
my all time favourite sweet..Love it.Very spongy like that of haldirams………..
Spongy and perfect looking rasagullas, raks!!!
but isnt it quite easy to make them?..
I have tried rasamalai too..
I followed vah reh wah chef's method..which is so perfecttoo!
Wow.Looks super delicious.
Wow!!! Raks Superb-a iruku Rasgulla's delicious, Soft & spongy!!!! Love that cute cooker too!!!!!
Oh dear that's perfect.making me drool..detailed step by step pic..nice post
Its really toooooooooooooooooooo good.I too prepare in same way.My favourite sweet.
Such good looking rasgulla's. You have made my day.I am going to make this for sure.
Wow they come out very nice,perfect…Love ur new luk of ur blog.
Looks super AWESOME 🙂 I'm totally loving it.. 🙂 Haiooo you are tempting me too much Raji 🙂
Oh my god!! These rasagullas look fantastic! Like store bought, awesome Raks!!!! When you say full cream milk, do you mean whole milk (12% fat) or heavy cream (35 % fat)..
Perfect rasgulla's rajee…
I wish I lived in singapore to drop by urplace..
I love rasgullas and rasmalais – that looks spongy and perfect.
yummy rasagulla's! 😛 😛
Hi Raji,
It's my first time here. You have a love space and the rasgullas look so tempting. Just lovely 🙂
Wow Perfect Rasgullas…love ur explanations step by step ..u got soo much patience …nice clicks..
i try this rasgulls so many times but nver do as good as yours looking perfect and yummy i try ur recipe
rasgullas looks awesome raks,i never made them but i love them ….u explained it very nicely n inspire me to try as soon as possible …thanks for sharing dear …
Satya
http://www.superyummyrecipes.com
wow! The rasgullas have come out so well.And, your step by step pics have made the recipe very easy to understand. Bookmarked!
Rasgulla turnout to delicious and beautiful Raji. Nice one.
Oh look at those rasgullas, super yumm, mouth-drooling :))
I make this very often and simply love it .. My friends here are big fan my rasagulla and rasamalai..the first pictures is really beautiful raji. And the layout color is simply superb. Loved this green color.
That looks perfect all the hard work is worth!
Looks so spongy and yummy!! delicious!!
wow it looks yummy.. i love it.. 🙂
Sooo spongy n soft Rasgullas…wow!! n delish…love to pop them into my mouth!!:))
This comment has been removed by the author.
Lovely pictures Raji..Looks so delicious!!
I just love Rasgullas!!! I am definitely going to try it. 🙂 Thanks.
Can I just say WOW here..amazing work..Rasgulla looks delectable..super spongy n soft ..perfect..ship me some of those..:)
US Masala
you have lot of patience dear..yummy dessert
superb pictures raji…looks perfect and spongy!!
Hello from Italy! I found this blog and I really like your kitchen!
Skip to us, we like to exchange cultures and recipes!
I hope you like what we do!
Many greetings from Italy!
http://www.whitedarkmilkchocolate.blogspot.com
looks amazing… love the step by step clicks…
I usually stick to haldiram's for rasmalai too…
hi dear…. i want to try this for a long time….but never tried… as i do not know where to get the muslin cloth here. i know u r from singapore and seeing at your post first thought i could ask you where to get the cloth. but to my surprise, you used your thupatta… now tomorrow morning i need to check, for my cotton thuppatta to try this one…. no need to run after muslin cloth…
want to ask you one thing, for doing paneer also, can we use the same logic??? (i mean do by thupatta?)
feel like picking one,thy look perfect
Delicious and awesome rasagullas! Photographs are just fantastic!!
Waw Raks, I wanted to try this for diwali, its great that you posted such a step wise recipe! Will try it! The pics look beautiful. Advance Diwali greetings!
wow!! Superb, loved the look..yum!! I have made it once in hurry, have to try ones more. I loved the clear step by step presentation as well:)
wow!they luk perfect!beautiful clicks D:
Akila, 🙂
Yes,we can use dupatta for preparing paneer as well 🙂
super Rasagullas Raji 🙂
So soft and perfectly done rasagullas….sorry couldnt come earlier to see this beautiful post as was little busy…but lovely pics raks,loved it
Awesome step by step explanation..that sounds completely doable..love it..
Aaha Oho
Yummy…cant take my eye off….your blog looks so gud now …gud going gal
hi raks
i have been following your blog quite sometime.. and i really like the way you present them step by step. awesome work . I have tried your pizza and ribbon pakoda..it turned out very well, thank you so much for all the wonderful recipes. subarna
nice cl;icks..and nice recipe..looks so mouthwatering 🙂
love all ur recipes..
Beautifully done!!
hey raji, rasgulla azhaga irukku! u seem to have become an expert traditional indian sweet maker. will try the rasgulla and let u know.
I couldn't stop drooling anymore. They are not only picture perfect but best home made rasgullas.
Thank you so much Judy for the feedback 🙂
Love the soft texture for these juicy Rasgullas. Nice presentation.
The rasgolla looks so spongy and tasty…bookmarked!!
Nice and looks delicious. Pressure cooking is new to me. I make without that.
Hi Rak's i tried rasagolla today and it was awesome..thanks..ive been following ur website for quite some time now and also posted comments before and then yet another 1 success story..Thanks
Thanks a lot sathya 🙂 Thanks for the feed back 🙂 Hugs,
Raks
After i saw urs, i tried it, it was major disaster. not much sweet, lemony smell..:(
You should come to my house and demonstrate 🙂
oh sweet lord…u r making me wanting it…
http://jellybelly-shanavi.blogspot.com
Hey Raji ,
Congrats and thanks for the wonderful site.
I have tried many dishes and it does comes well.
I tried making rasgualla as you mentioned, by taking half for all the measures. Inside of rasgulla was exactly as you get in the market but the exterior was soft. Ideally it should also be equally hard, dont know what went wrong.
I have a aluminium prestige cooker. So i made syrup , when done, transfered the syrup to a container put the balls and in the cooker gave 1 whistle and then offed the stove.
I am also not clear what you mean by "After a whistle,simmer more and keep for another 5 minutes. "
Can you please clarify the above and let me know what went wrong that it turned to be a soft exterior?
thanks
Priya
Hi priya,
Next time make sure you drained the water well from the curdled milk(when you hang) If you have excess water,squeeze out with hand.Also keep on kneading until u get a firm dough. I hope this would help … And for the whistle doubt, when you get the first whistle donot off the stove, just reduce the flame to minimum and boil it for another 5 minutes. So next time try this and sure will get it right…! Do let me know how it turned out next time…Thanks!
Hi there!thank you so much for your recipe!after several attemtps, this is the recipe that helped me get it just right!
I am so thrilled!
Thanks a ton!
Going to try out your jhangri as well!
Niv, Thanks a ton for the feedback,you made my day 🙂 Do let me know how jangri came out …
Raji, I had tried making rasagullas some 8 years back but the attempt was an utter failure resulting in broken pieces of paneer in a sugar syrup… I made rasagullas last week n served to my guest without any hesitation as my hubby certified it "Excellent"… I thot i will get a payasam when i made balls out of the paneer n pressure cooked the same… but the rasagullas dint break and the texture was so good… The secret lies in the kneading part & thanks a ton for explaining so clearly… 🙂
Hi Divya, Thanks so much for the feed back,I can take that "excellent" credit for myself LOL 😉
HI Raks, I know you are from Singapore, I also stay in singapore. Wanted to know which brand of full cream milk did u use for making Rasgullas. I have tried using Amul, the problem is the milk does not curdle easily. It takes a very very long time and still not as good as the one seen in your picture. Please let me know the milk brand and I am going to try straight away.
Hi koushalya I used Magnolia ..
Thanks Raks for your immediate reply. I shall try the recipe and let you know the outcome. We nice and elaborate recipe. Thanks again.
Hi
just tried this and blogged about it. I made the paneer in Microwave though. Thanks for the recipe. You can see it here at
http://veenasvegnation.blogspot.com/2011/04/rasgulla.html
Hi Raks,
wonderful looking rasgullas! Need a quick clarification how many rasgullas can we get with the above measurement?
20 rasgullas, you can get approximately aruna !
hi RAKS
I made rasgulla seeing ur guidance….it cam out well….to make 20-25 rasgullas how much milk do we need to make paneer?when first time i tried making rasgullas,i did a mistake by switching off in one whistle….next time again i tried….waited for sometime…it came out well double in size…do we need to make sugar syrup thick n very sweet in rasgulla?
1 & 1/2 liters of milk will be enough. The sugar syrup has to be thin, not thick. If you want try it by adding one more cup of sugar….
hi raji,
today i tried your rasgulla it comes well really good,taste is awesome,before my hubby never like it but today he love it.thanks
hi raks,
i made rasgullas as per ur guidance and they come out to be superb. But after some time of opening the pressure cooker they got flattened which was disappointing. can u plz tell me the reason?
hi raks,
i made rasgulla as per ur guidance and they come out superb. but after some time of opening the pressure cooker they got flattened which was very disappointing. can u plz tell me the reason.
hi mini, was the paneer after kneading was like the same as I have shown in the picture? I am not sure but may be the water was more in the chenna ( paneer)…
hi Raks i made rasgullas … came nice… only missing was perfect round shape.. its shape was not puffed and little chewy. did i made any mistake ? pls help me to be perfect in this dish. thanking you !
Thank-you sis…!
I tried it at home and it was simply awesome.
Thank you sis!
I tried it at home and it was simply awesome.
Thank you so much….I tried it the very same day I went through the recipe and believe me..it was simply superb…Really Soft
And your photos tempt us………..Ah!
Hai raks..
your rasugullas are superb.. i got this idea to prepare when the milk got curdled. when i took out the rasagullas from pressure cooker after the whistle it was soft but not doubled in size and also not as sweet as it would be.
after sometime when i put it for cooling it becomes harder..which was disappointing. can u plz suggest how to rectify ?
and also clear about more simmer after a whistle..already m cooking at v.low flame…plzzz
thank u
taj.
Hai raks..
your rasugullas are superb.. i got this idea to prepare when the milk got curdled. when i took out the rasagullas from pressure cooker after the whistle it was soft but not doubled in size and also not as sweet as it would be.
after sometime when i put it for cooling it becomes harder..which was disappointing. can u plz suggest how to rectify ?
and also clear about more simmer after a whistle..already m cooking at v.low flame…plzzz
thank u
taj.
hai raks,
i saw ur rasugullas recipe. i followed ur steps and tried it. it was very nice. my kid liked it very much. thanks for ur recipe.
Hi Raks, I made the rasagullas as per ur instructions for 3 times but my rasagullas did not double the size as you had mentioned. tell me what was my mistake. I had kneaded the dough so soft as u had mentioned.
Taj, Adding ice cubes help to make the chenna soft and kneading it for more times makes it smooth. If its soft and smooth, sure it gets spongy after it gets cooked and absorbs sugar syrup and becomes bigger. Do try one more time by curdling milk and see.
If your stove allows only to keep the flame in high, medium and low, you can give a whistle in medium and then put the flame to low for the next few minutes.
Divi, Did you add ice cubes? Also make sure you cook the rasgullas in low flame for more time. I am not sure why some of you get this problem…
Tried it today..it is simply delicious !! Kudos to you for such detailed instructions, pictures and tips…simply love your site!
hi mam..
i tried rasgulla today..evry step was perfect as u mentioned..and my dough also soft..but my rasgulla was not in shape..and melted little.and it was too soft.i dnt get a round rasgullah..i dnt know wt i have made wrong..plz suggest me..
Did you hang the chenna for longer time, if the water is not drained properly, this problem might have occured…not sure,still just felt so…
HI Raji,
I tried making rasagullas as per ur instructions… but while kneading, my dough did not come as smooth as urs and even it was sticky … while cooking in pressure cooker it remains same in size :((
please suggest..
thanks
Hi Raji…… your rasagulla's are amazing…:))
I tried making but while kneading , my dough was not as smooth as urs.. it was sticky … and while cooking in pressure cooker, it remains same in size 🙁
please suggest..
Thanks,
hi mam…
thanks for ur guidance…prepared..again..and i found the mistake too…done wrong in..making the sugar syrup..before complete boil..i added the dough..so it melted in it and has flatten in shape..and mini too had the same prblm i hope so…
I made this but mine remained in same size and was not soft at all..what cud b d reason?
Hi Raks, I want to make this one for diwali. But i want to know whether can i use readily available lemon juice instead of freshly squezzed one??? ll it make any difference…
Hi Raks, I want to try this for this diwali. But i hv a doubt. Is ot ok to use readyly availlable lemon juice instead of freshly squezzed one???
I am not sure if you can use that. The idea is to curdle milk. So if the lemon juice is able to curdle then you can (should not be with sugar). Or you can use curd/ plain yogurt to curdle. You can use 1/4 cup curd for curdling.
Hi raks,
Before starting,just want to clarify a doubt. U hv mentioned lemon juice 3 tbsp. Is it just squeezing lemon or shld i hv to make lemon juice… And which brand full cream milk is good to make this… Amul or nilgiris??? (I am in India)… Thanx in advance…
Hi Raks, I trie curdling using fresh lemon juice. It did not form big curdles like what you have. it turned out to be very small chunks. I used whole milk, is it different from cream milk which you have used
Bavi, Full cream and whole milk are same I think.What do u mean by small chunks? After hanging for some time when u untie it? That fine, you can knead it to smooth and proceed.
Kavitha,
Just squeeze lemon and use 3 tblsp of it. You can also use curd also for it. Use 1/4 cup thick curd.
Hi Raks..Can i use the Aavin milk for preparing this rasagulla..???
Yes Jaya, Sure it will come out good.
Hai raks,
i tried this today in nestle rich and creamy milk. I used 1/4 cup of curd. But the whey water did not separate clearly as shown in the pic.. I heated for almost 10 mins in med flame.. Generally how long does it take for the whey water to separate clearly? Y? What could be wrong? and i kneaded v.softly… But the size did not double.. Could u tell me what could hv gone wrong?/?
CAn u help me out whr i went wrong?
Did you add curd only after boiling right? Or u mixed and heated? Normally it should curdle when we add curd and it starts boiling it will curdle soon. I am not sure why it dint curdle for you? Did u add ice cubes ? It helps in separating the whey better. Let me know….
S.. i added curd after boiling only… added 12 ice cubes too.. don't know whr i went wrong.. Anyway i'll try with lemon the next rime…
Hi raji akka.. Tried this recipe for this diwali with Aavin milk.. It was just so perfect & delicious.. my family loved it.. Thanks for ur recipe..
tried and came good
looks yummy can it be made without a cooker
Yes you can try
Hi Mam, What to know about the kneding process. Soft or tough for best results??
Hi Raks, What to know how to knead the chenna. Soft or tough for best resulrs???
Soft is best.
Hi,
I tried this recipe of yours and followed the exact steps mentioned by you. Trust me, it came out really well. It was soft and smooth and tasted good. Thanks for the quick recipe with the photo illustration 🙂
Happy cooking
Radhika
hello,
i have tried exactly as u said my rasgullas are spongy but in flat shape plz can u tell me where i am wrong
Hi ,
i tried rasgulla today for my husband's birthday. thought will give surprise. But all went in vain, the milk it get curdle properly at all. feeling very disappointed. 🙂
Hello, i tried the rasgulla in my home it’s so smooth & it was tasty comparing with sweet shop
Thank you for recipe with photo instruction mam
Hi Raji, i really liked ur recipe & narration too, keep rocking!!!
Hi Raks,
Thanks I tried this recipe and came out good.Wish to ask for how long we need to refrigerate the rasgullas before one can eat
as I saw somewhere on internet that they don't taste good until the sugar syrup gets absorbed
and it takes three to four hours for the same.
Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
-bhuvanewari,salem.
Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
-bhuvanewari,salem.
Hi Rak's just wntd to knw why my rasgullas become fl
at when I mk them in cooker. Thks!
I can never make these no matter how hard I try!!! They always come out as
ROCKS-A-GULLAS!!!I feel everything is fine till i get to cooking stage,as i get nice smooth soft light balls.But they are not expanding to double the size and they look raw when opened.How do we know when they are cooked enough? In your photo where it is split open, was that right after cooking, or after cooling down?This time they were soft,not quite doubled, but when i broke one open, the color was lighter and it did not look like it was cooked enough.So cooked it longer,never got bigger, and got harder(i know, I know)outside formed another harder layer while inside semisoft. After one whistle do we take they weight off for the remaining 5min or keep it on. Is it okay if whistles again?WHAAAAA!!!(Me crying))
Is your sugar syrup too thick? Make it thin, then if its not enough, later you can soak in thick syrup. Just a try. I so sorry about your experience….
HI Raks,
I tried making and i put 2 lemons juice and stil the whey was not out completely i was cooking the milk en added ice cubes and wen i drained it on a muslin cloth it looks crumbled but the pic you put looks much better dan wat i really got 🙁
Hi Raks, Your recipes never fail. Made these yummy Rasgullas for my 2 boys and they just loved it, Thanks!
Looks delicious. I will Surely try this.
hi my paneer is soft but very sticky when i started to knead. like paste it melts in my hand what is the reason? when will the rasagullas become elastic inside(u know what i mean) when u get them out of stove will it be elastic inside or it becomes elastic inside after refrideration please explain me. tried more than ten times fed up eagerly waiting for your reply PLEASE REPLY DEAR. thanks in advance.
I think your paneer is not curdled properly… Do u add ice cubes only after the whey gets separated from channa?
yes i add only after whey gets separated i immediately filter it switching off the stove.
Add ice cubes and wait for sometime before filtering. It may help.
ok let me try it thankyou so much. love all your recipes wonderful job.
Okay i am finally at the comment box not that I did not enjoy reading them.
Your rasgullas are great. I however did not try making them in the cooker as they were very busy waiting for bai to come in the sink and washing it up was not my idea of relaxing. 😀 Anyway I made these and they were great. I always get kheer as one of your readers has said. Thanks.
I am taking part in Blogging Marathon and we are blogging with alphabets. This was my R. I wm very happy to have not 1 but 2 recipes to work on. Thanks.
Hi,
I am a new visitor to your site and love the recipes. Tried making rasgullas, they turned out to be good taste-wise except the shape, the shape was all but not circular. Diwali is approaching and i m planning to make this again, pls.. help..
Hi..
I am a new reader to this blog and liked the recipes very much. I tried cooking rasgullas, they turn out to be good taste-wise but there shape was awful. They were of all shapes except circular.
As u know Diwali is approaching i m planning to make this wonderful dish again, pls help.
Thanks a lot for sharing the step by step pictorial recipe 🙂
Hi,
Yay! Thanks so much for this recipe…I just made this now, and opened the cooker and saw beautiful fluffy balls floating. They have NOT become mush, and have swelled !! I am yet to taste them… I was just so excited that I just had to comment immediately.. Thanks again!! Happy deepavali to you!
hi raji
i love ur reciepe's. just wanna know if i can keep the rasagullass in fridge after making them
Sure u can
hi raji,
the rasgullas have come out so well. i can say that the rasgullas are better than haldirams. kudoos to u . credit goes to raji. :):):)its so soft inside and outside. i'll mail u the pics
hi raji,
the rasgullas have come out so well. i'm just cloud on nine. it has come out so well. really grt.:):):) i can bet that the rasgullas have come out better than haldirams. kudoos to u raji….
Hi.. Just wanted to know what do you mean by a cup? the measurement, is it a tea cup or can i use the cup used to measure rice for the rice cooker, plastic cup?please let me know i would like to make this for Diwali.
A cup that holds 240 ml of liquid
Hi Raji, The rasagullas came out well soft and double the size when cooked and I was on top of the world, but was really disappointed after sometime when it cooled it became hard and size of the rasagullas also came down. Please help me out, where am I going wrong? Thank you!!!
Hi raks,
The rasgullas came out really nice,they r soft and doubled in size… but d only problem was there's layer of clarified butter kind of over d syrup.. pls help me on this..
RAKS! Thankyou so.much…………….Rasagulla is my favourite sweet. but it costs so much when i buy from the shop. i have tried it twice already but in vein.
I tried your recipe. it came out so…….well. your recipe made it so easy for me.
Thanks Thanks Thanks…
I tried it at home…….woooow…i cant say hau happy my family was to have it….thanx a ton:)
hi raks.. i tried these rasgullas yesterday. i used normal milk instead of full cream milk. got d panneer same as u got, but after kneading it din get binded well. thn i mixed maida in it.thn it came out well. and later i pressure cooked thm. they got doubled in size but texture was not spongy and d syrup din get absorbed well. texture was jus lik d panneer itself. whr did i went wrong? please let me know
is full cream milk compulsory or nrml milk wud do? can we bind the panneer without mixing anythng? if yes hw? pls clarify all my doubts
hey im waiting fr ur reply.
hey im waiting fr ur reply..
hey raks….whn i first read this recipe i decided i ll surly make this one day if i get a chance…but was really worried abt the texture after reading the comments….finally i made this last day and it came out so well….WOW!!!!!! i saw ur reply for sme comments,abt the water content n also abt kneading n all…so was really conscious while making it…moreover i ddnt even had the courage to take 1 liter milk…but @ the end of the day "Eurekkaaaa" I made it…..tc
Hi Raks,
really you "Rocks" It's me Anita from Chennai. Today unexpectedly I saw ur postings in fb.Your work shd be appreciated really.that u upload your blogger's dish photos. I also sent mine to ur page in fb.
I made both Rasgullah & Rasmalai and it came out well (to my knowledge and my family taste) 😉 Thank u for sharing this recipe.This one is ever time favorite for my whole family….. To my surprise when I opened the cooker top, all balls are arrayed in a beautiful flower design( Thank u Jesus..You made it for me to surprise) 🙂 Yea…I made this for my wedding Anniversary which falls on tomorrow.Thank u Raji once again. "Both tastes well and good " this is from my better half and my kids loved them.
Best wishes
Anita 🙂
Hi Raji Madam,
I have just started cooking…I never dreamt i could make rasagullas…Seeing ur recipe i decided i would make it..My first attempt, I have done it as prasadam to Sai baba…I never thought i would get it so well..It was spongy…Great ! Full credit goes to u…I cant forget the moment when i saw rasugullos had become bigger ….Thank you so much
Hi Raks,
I Tried rasgulla it went very……initially it was very soft but after putting them into freeze it become a bit hard. 🙁
Hi
Today I tried rasgullas but when I took them out of pressure cooker these were flat not round like a ball. Can u pls tell me my mistake.
Thanks in advance.
me too
Hi Raji,
I'am an amateur cook and was always under the impression that rasgulla is a very complicated sweet to cook. After reading your blog, I wanted to try it out. I prepared it for our anniversary and my husband just did not believe me, he really did think it was store bought. It was soft, yummy and looked perfect! Thanks a ton for the super simple awesome recipe 🙂
Is it ok not to use full cream milk?
Is it ok not to use full cream milk?
Thanks !
do the rasgullas become soft and spongy like haldirams rasgulla
Hi dear,
Like many had said I was not so much into rasgullas just coz the impression I had-complicated! but girl…u made it easy and i really liked the way u have explained. I followed your recipe just like u and the outcome was super awesome! Good thing is that the ingredients are pantry-friendly. anyways…Thank u so much for making my day. God bless you.
Tried d rasagulla today..it was smooth nd soft when I open d cooker..it became flat nd little hard to cut but when we eat it was soft..what's d prob..where I went wrong do guide me pls
May be there was water retained in the chenna without draining completely.
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Can we use store bought paneer?
Hi Raks
I never thought i would be able to prepare rasgullas at home. The kneading took 20 mins for me. Thanks to your stepwise instructions and pictures. It really inspires cooks like me and helps us to prepare these exotic dishes at home.
Tried the rasgulla with half measures of your recipe. Everything was fine from curdling to kneading,when cooked it was round in shape but dint double up as well it was hard to cut ,very rubbery. Its chewy while eating..as usual first time attempts sloppy 🙁 🙁
Did you add the rasgullas after the syrup started boil or before boiling itself?
Yeah I did after syrup boiled.
By overnight soaking of rasgulla in syrup able to cut easily and its interior part is just like the first main pic.The chewyness was not there, Sweetness was right and syrup too fine but size didnt double up and some are flattened. I feel I have used less water for syrup and balls dint immerse.as I never tasted rasgulla often..so not sure..whether it should be hard or spongy.. Should try haldirams or a Bengali outlet…thanks for prompt reply.
Hi Raks, Tried out the recipe. But the Rasgullas expanded just a little bit and it kind of flattened, even though I made round balls. Can you please tell me where I went wrong?
Hi raks,
I have tried so many of ur recipes and every time the outcome has made me very happy.thank u for those happy moments.i tried ur rasgullas too..they came out super soft and spongy. .but one thing when I opened the cooker I didnt find them floating separately as yours.it was like a cluster and vn I tried to separate those it broke slightly were it was attached to the other ones and were not perfectly round in shape.i was concerned about the shape.hope u understand wt I am trying to say.wt do I do to get round rasgullas??
Did you add the rolled rasgullas before the syrup started boiling?
No, I added it only after the syrup boiled well.
aavin orange packet
Hi Raji,
Your recipes are very nice. Will surely try making rasgullas. Very well explained. 🙂
Hi raji,
Tried rasagulla taste is awesome.it has doubled in size.colour of rasagulla has changed it is slightly brown in colour.what's the reason pls help.next time need to rectify it.thanks for the recipe.it's really awesome.
It could be coz of milk's quality. You can try with other brand milk. If its buffalo milk, then it will come out pure white.
Yeah finally got cute yummy rasgullas. very very happy 🙂 that even i can do rasgullas at home without any tension about the outcome. Its all becoz of u raji. U r great…..!! All your recipes shows your passion towards cooking. The thing is you u do hard work n give us a recipe with perfect measurements and tips and we ppl just easily use those ideas and make the recipe a great hit at home. really really the credit goes to you.. thank you for your wonderful job. keep going. All the best:)
Good rasagulla recipe. A must try fore as i am going to make first time. Thanks
What a fantastic recipe! By far the easiest recipe for rasgulla that i have tried and the best one!My previous attempts had failed but this one worked like a charm!
Thank you!☺️
It tastes awesome.. But i did mistake in kneading part.. So its not smooth but its soft..
your explanation about how to make rasagullas is excellent.thank u for sharing this delicious sweet.
As we discussed in Facebook, try letting the chenna drain water by itself by hanging for more time, instead of squeezing with hands
I have tried rasagulla recipe but it gets spoiled after 3- 4 days even though I have kept it in refrigerator. Any suggestions for make it to stay long ?
Let it boil for more time, until syrup gets bit thicker. Make sure the rasgullas are cooked. If not cooked, then it gets easily spoiled.
Hai raji, I am gowri from trivandrum, a great fan of ur recipes. I tried making rasgolas, but after pressure cooking its colour cameout to be brown. Plz let me know the reason
I followed your Rasgulla recipe instructions and rules sincerely..and I got just awesome Rasgullas! Thanks Raks! I have become an expert in easily making 45-50 Rasgullas in one shot:)
Hello Raji, Can I use UHT milk or fresh milk? Which one would you suggets? Please advise.
Hi Raks
Another thing, the second time around, there was ghee floating on the syrup when they cooled after coming out of the refrigerator. WHY did the GHEE come in the Syrup?
Hi Raks
I tried few times and each time I had different issues.
First time: I used my hands and base of my palm to smooth the chenna. The chenna was sticky and I never got the slightest of oil and I made the rolls out of the sticky balls. They turned okay but broke easily when eating it and the texture was grainy. WHERE did I go WRONG?
Second time: to the same home milk, I added some 35% cream. When rubbing chenna, my hands got some grease and I was able to make the balls. The balls turned the same like the first one but were bigger in size. WHY did the balls not become SPONGY?
Please REPLY
The milk has not been curdled properly I guess. Make sure the milk is separated well.
And I am sorry I have not tried adding cream in this recipe, so I have no idea about it.
Hi I hv tried three four times but it turned as soft as jamoon what could be done to make it spongy
Curdle the milk properly.
I made the chenna and hung it. But couldn’t make rasgullas that day.
Its 2 days now, I had kept the hung chenna in fridge, can I use it to make spongy mini rasgullas for rasmalai?
Kindly help!
If your chena is soft in texture you can go ahead. Otherwise recommend you to make Sandesh.
Hi Raks, which milk brand in Singapore is best for making these. I have tried with Meiji Fresh Milk but they are extremely hard and I read smwhere it should be cows toned milk. Any suggestions on milk brand?
I tried with amul milk, aavin blue pack too. Try low fat milk, it could be helping.
I also made with meji full fat, my Rasgullas came out quiet soft even after fridge but problem even if I keep how long to drain all water .. but it’s still there, At the end it kept putting ghee on my hand n roll the balls.. very though with Meji milk as no ghee there..
Oh is it. It should work even with low fat milk. I should try again sometime and update.