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Home » DESSERTS » Rasgulla recipe, How to make rasgulla

Rasgulla recipe, How to make rasgulla

October 22, 2010 by Raks Anand 215 Comments /

Rasgulla recipe
 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

Ingredients

Milk(full cream) – 1 Litre


Lemon juice – 2 tbsp


Sugar – 2 cups


Water – 3 &1/2cups


Elachi powder- 1 pinch


Ice cubes – 12 


Nuts (optional) – For garnish

how to make Rasgulla

Method

  1. Heat the milk,when it start to boil,simmer the flame, add the lemon juice slowly as you stir.
  2. boil milk

  3. Switch off the flame once the whey water clearly separates.
  4. curdled

  5. 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.
  6. add ice cube

  7. Take a metal strainer,lined with a cheesecloth/ muslin cloth(I used my dupatta). Pour the curdled milk in it.
  8. washing

  9. Wash it well in the running water under the tap to remove the lemon smell and sour taste.
  10. washed

  11. 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.
  12. drained

  13. After 1/2 hour,take out the chenna in a bowl.I will be now more like a crumble look wise.
  14. crumble texture paneer

  15. Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
  16. Paneer dough

  17. 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.
  18. bring to boil

  19. After the sugar gets dissolved completely and the syrup boils, add the balls made carefully one by one.
    Rasgulla-add the paneer balls
  20. 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.
  21. Rasgulla-pressure cook

  22. 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.
  23. Rasgulla-cooked-doubled size

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!
Rasgulla

Or enjoy it making the Rasmalai! So what you are going to make-Rasgulla or Rasmalai??👧

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Filed Under: DESSERTS, HOMEMADE, INDIAN DIWALI SWEET RECIPES, SWEETS

Previous Post: « Pachai payaru sweet sundal recipe | Sundal recipes
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Reader Interactions

Comments

  1. Sharmilee! :)

    October 22, 2010 at 7:11 am

    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

    Reply
  2. jeyashrisuresh

    October 22, 2010 at 7:12 am

    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

    Reply
  3. Priya

    October 22, 2010 at 7:17 am

    Cute looking rasgulla, yenga family favourite rasgulla supera irruku Raji..love it anytime..udane veetuku varalama??..

    Reply
  4. Prathibha

    October 22, 2010 at 7:17 am

    I just love them…..looks so so good…

    Reply
  5. Sush

    October 22, 2010 at 7:25 am

    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

    Reply
  6. Seven Spice

    October 22, 2010 at 7:36 am

    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.

    Reply
  7. Shabs..

    October 22, 2010 at 7:45 am

    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.

    Reply
  8. Happy Cook

    October 22, 2010 at 7:57 am

    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.

    Reply
  9. Shifa Firoz

    October 22, 2010 at 8:05 am

    do u still hv it raji??? im cming to ur place!!!

    Reply
  10. Shanthi

    October 22, 2010 at 8:19 am

    Its soft and awesome. send me through parcel.

    Reply
  11. Dr.Sameena Prathap

    October 22, 2010 at 9:01 am

    Hi Rajeswari,

    Rasgula…wow…love it…Appo appo namma pakkum vathu ponga!!:)

    [email protected]

    http://www.myeasytocookrecipes.blogspot.com

    Reply
  12. Pushpa

    October 22, 2010 at 9:19 am

    Fantastic rasgullas,looks superb….

    Pushpa @ simplehomefood.com

    Reply
  13. Kanchan

    October 22, 2010 at 9:34 am

    Looks Perfect Raaji .. and as usual awesoem snaps !

    Reply
  14. Pari

    October 22, 2010 at 9:54 am

    Lovely rasgulla, perfect sponge.
    FOODELICIOUS

    Reply
  15. elle pee

    October 22, 2010 at 10:17 am

    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

    Reply
  16. RAKS KITCHEN

    October 22, 2010 at 10:31 am

    Elachi powder is cardamom powder

    Reply
  17. Chitra

    October 22, 2010 at 10:33 am

    Very nice. i tried once but it was a failure. will try this recipe sometime 🙂

    Reply
  18. indianspicemagic

    October 22, 2010 at 10:38 am

    my all time favourite sweet..Love it.Very spongy like that of haldirams………..

    Reply
  19. Bharathy

    October 22, 2010 at 12:17 pm

    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!

    Reply
  20. Sreelekha Sumesh

    October 22, 2010 at 12:24 pm

    Wow.Looks super delicious.

    Reply
  21. PriyaVaasu

    October 22, 2010 at 12:52 pm

    Wow!!! Raks Superb-a iruku Rasgulla's delicious, Soft & spongy!!!! Love that cute cooker too!!!!!

    Reply
  22. Suja Sugathan

    October 22, 2010 at 1:07 pm

    Oh dear that's perfect.making me drool..detailed step by step pic..nice post

    Reply
  23. VineelaSiva

    October 22, 2010 at 1:14 pm

    Its really toooooooooooooooooooo good.I too prepare in same way.My favourite sweet.

    Reply
  24. Srimathi

    October 22, 2010 at 1:28 pm

    Such good looking rasgulla's. You have made my day.I am going to make this for sure.

    Reply
  25. Premalatha Aravindhan

    October 22, 2010 at 1:39 pm

    Wow they come out very nice,perfect…Love ur new luk of ur blog.

    Reply
  26. Nithya

    October 22, 2010 at 1:41 pm

    Looks super AWESOME 🙂 I'm totally loving it.. 🙂 Haiooo you are tempting me too much Raji 🙂

    Reply
  27. Ambika

    October 22, 2010 at 1:43 pm

    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)..

    Reply
  28. Sandhya Hariharan

    October 22, 2010 at 1:49 pm

    Perfect rasgulla's rajee…
    I wish I lived in singapore to drop by urplace..

    Reply
  29. Laavanya

    October 22, 2010 at 3:15 pm

    I love rasgullas and rasmalais – that looks spongy and perfect.

    Reply
  30. Mahi

    October 22, 2010 at 3:26 pm

    yummy rasagulla's! 😛 😛

    Reply
  31. Paaka Shaale

    October 22, 2010 at 4:04 pm

    Hi Raji,

    It's my first time here. You have a love space and the rasgullas look so tempting. Just lovely 🙂

    Reply
  32. PriyaRaj

    October 22, 2010 at 4:22 pm

    Wow Perfect Rasgullas…love ur explanations step by step ..u got soo much patience …nice clicks..

    Reply
  33. Santosh Bangar

    October 22, 2010 at 4:25 pm

    i try this rasgulls so many times but nver do as good as yours looking perfect and yummy i try ur recipe

    Reply
  34. Satya

    October 22, 2010 at 4:35 pm

    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

    Reply
  35. Rachana

    October 22, 2010 at 5:32 pm

    wow! The rasgullas have come out so well.And, your step by step pics have made the recipe very easy to understand. Bookmarked!

    Reply
  36. Swathi

    October 22, 2010 at 6:11 pm

    Rasgulla turnout to delicious and beautiful Raji. Nice one.

    Reply
  37. Madhavi

    October 22, 2010 at 7:07 pm

    Oh look at those rasgullas, super yumm, mouth-drooling :))

    Reply
  38. Pavithra

    October 22, 2010 at 7:50 pm

    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.

    Reply
  39. Cham

    October 22, 2010 at 8:09 pm

    That looks perfect all the hard work is worth!

    Reply
  40. swapna

    October 22, 2010 at 8:12 pm

    Looks so spongy and yummy!! delicious!!

    Reply
  41. Avaneesh Raj Mohan

    October 22, 2010 at 9:41 pm

    wow it looks yummy.. i love it.. 🙂

    Reply
  42. Smitha

    October 22, 2010 at 10:48 pm

    Sooo spongy n soft Rasgullas…wow!! n delish…love to pop them into my mouth!!:))

    Reply
  43. Gayu

    October 22, 2010 at 11:55 pm

    This comment has been removed by the author.

    Reply
  44. Gayu

    October 22, 2010 at 11:55 pm

    Lovely pictures Raji..Looks so delicious!!

    Reply
  45. Priya

    October 23, 2010 at 12:43 am

    I just love Rasgullas!!! I am definitely going to try it. 🙂 Thanks.

    Reply
  46. aipi

    October 23, 2010 at 12:47 am

    Can I just say WOW here..amazing work..Rasgulla looks delectable..super spongy n soft ..perfect..ship me some of those..:)

    US Masala

    Reply
  47. Shama Nagarajan

    October 23, 2010 at 5:48 am

    you have lot of patience dear..yummy dessert

    Reply
  48. Rekha shoban

    October 23, 2010 at 8:18 am

    superb pictures raji…looks perfect and spongy!!

    Reply
  49. Orsetta

    October 23, 2010 at 10:34 am

    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

    Reply
  50. Home Cooked Oriya Food

    October 23, 2010 at 2:52 pm

    looks amazing… love the step by step clicks…
    I usually stick to haldiram's for rasmalai too…

    Reply
  51. Akila

    October 23, 2010 at 3:31 pm

    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?)

    Reply
  52. notyet100

    October 23, 2010 at 3:36 pm

    feel like picking one,thy look perfect

    Reply
  53. Mano Saminathan

    October 23, 2010 at 6:23 pm

    Delicious and awesome rasagullas! Photographs are just fantastic!!

    Reply
  54. Sharmi

    October 24, 2010 at 3:11 am

    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!

    Reply
  55. kothiyavunu.com

    October 24, 2010 at 5:11 am

    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:)

    Reply
  56. @SaNgI

    October 24, 2010 at 5:56 am

    wow!they luk perfect!beautiful clicks D:

    Reply
  57. RAKS KITCHEN

    October 24, 2010 at 8:29 am

    Akila, 🙂

    Yes,we can use dupatta for preparing paneer as well 🙂

    Reply
  58. Vidhya

    October 24, 2010 at 8:31 am

    super Rasagullas Raji 🙂

    Reply
  59. Sushma Mallya

    October 25, 2010 at 2:33 am

    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

    Reply
  60. NIDHYA

    October 25, 2010 at 4:41 am

    Awesome step by step explanation..that sounds completely doable..love it..

    Aaha Oho

    Reply
  61. Priti

    October 25, 2010 at 6:18 am

    Yummy…cant take my eye off….your blog looks so gud now …gud going gal

    Reply
  62. Judy

    October 25, 2010 at 7:11 am

    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

    Reply
  63. Sarah Naveen

    October 25, 2010 at 3:02 pm

    nice cl;icks..and nice recipe..looks so mouthwatering 🙂
    love all ur recipes..

    Reply
  64. Apu

    October 26, 2010 at 6:58 pm

    Beautifully done!!

    Reply
  65. Dershana

    October 26, 2010 at 9:02 pm

    hey raji, rasgulla azhaga irukku! u seem to have become an expert traditional indian sweet maker. will try the rasgulla and let u know.

    Reply
  66. RV @ Food for 7 Stages

    October 26, 2010 at 9:16 pm

    I couldn't stop drooling anymore. They are not only picture perfect but best home made rasgullas.

    Reply
  67. RAKS KITCHEN

    October 28, 2010 at 6:33 am

    Thank you so much Judy for the feedback 🙂

    Reply
  68. sanjeeta kk

    October 28, 2010 at 7:41 am

    Love the soft texture for these juicy Rasgullas. Nice presentation.

    Reply
  69. Vandana Rajesh

    October 28, 2010 at 8:32 am

    The rasgolla looks so spongy and tasty…bookmarked!!

    Reply
  70. Saraswathi Iyer

    November 1, 2010 at 6:16 am

    Nice and looks delicious. Pressure cooking is new to me. I make without that.

    Reply
  71. Sathya

    November 3, 2010 at 1:35 am

    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

    Reply
  72. RAKS KITCHEN

    November 3, 2010 at 5:31 am

    Thanks a lot sathya 🙂 Thanks for the feed back 🙂 Hugs,
    Raks

    Reply
  73. Anonymous

    November 8, 2010 at 7:16 pm

    After i saw urs, i tried it, it was major disaster. not much sweet, lemony smell..:(

    You should come to my house and demonstrate 🙂

    Reply
  74. Shanavi

    November 22, 2010 at 8:56 am

    oh sweet lord…u r making me wanting it…

    http://jellybelly-shanavi.blogspot.com

    Reply
  75. Priya

    December 27, 2010 at 7:18 am

    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

    Reply
  76. RAKS KITCHEN

    December 29, 2010 at 7:42 am

    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!

    Reply
  77. Niv

    January 10, 2011 at 2:14 am

    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!

    Reply
  78. RAKS KITCHEN

    January 10, 2011 at 2:17 am

    Niv, Thanks a ton for the feedback,you made my day 🙂 Do let me know how jangri came out …

    Reply
  79. Divya

    March 29, 2011 at 11:07 am

    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… 🙂

    Reply
  80. RAKS KITCHEN

    March 30, 2011 at 4:29 am

    Hi Divya, Thanks so much for the feed back,I can take that "excellent" credit for myself LOL 😉

    Reply
  81. Kaushalya

    April 13, 2011 at 12:37 pm

    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.

    Reply
  82. RAKS KITCHEN

    April 13, 2011 at 12:39 pm

    Hi koushalya I used Magnolia ..

    Reply
  83. Kaushalya

    April 14, 2011 at 7:01 am

    Thanks Raks for your immediate reply. I shall try the recipe and let you know the outcome. We nice and elaborate recipe. Thanks again.

    Reply
  84. veena krishnakumar

    May 4, 2011 at 10:04 am

    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

    Reply
  85. Aruna

    August 11, 2011 at 1:22 pm

    Hi Raks,

    wonderful looking rasgullas! Need a quick clarification how many rasgullas can we get with the above measurement?

    Reply
  86. RAKS KITCHEN

    August 11, 2011 at 1:30 pm

    20 rasgullas, you can get approximately aruna !

    Reply
  87. RENU

    September 20, 2011 at 12:46 pm

    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?

    Reply
  88. RAKS KITCHEN

    September 20, 2011 at 12:50 pm

    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….

    Reply
  89. kanchana

    September 24, 2011 at 12:03 am

    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

    Reply
  90. mini

    January 16, 2012 at 12:11 pm

    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?

    Reply
  91. mini

    January 16, 2012 at 12:11 pm

    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.

    Reply
  92. RAKS KITCHEN

    January 16, 2012 at 12:14 pm

    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)…

    Reply
  93. Meera upadhya

    February 7, 2012 at 1:18 am

    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 !

    Reply
  94. anu24000

    May 8, 2012 at 12:52 pm

    Thank-you sis…!
    I tried it at home and it was simply awesome.

    Reply
  95. anu24000

    May 8, 2012 at 12:52 pm

    Thank you sis!
    I tried it at home and it was simply awesome.

    Reply
  96. Rama

    August 9, 2012 at 6:05 am

    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!

    Reply
  97. Taj

    August 15, 2012 at 6:24 am

    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.

    Reply
  98. Taj

    August 15, 2012 at 6:24 am

    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.

    Reply
  99. vikramadevi

    August 24, 2012 at 8:01 pm

    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.

    Reply
  100. divi

    August 27, 2012 at 12:16 am

    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.

    Reply
  101. RAKS KITCHEN

    August 27, 2012 at 12:33 am

    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.

    Reply
  102. RAKS KITCHEN

    August 27, 2012 at 12:35 am

    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…

    Reply
  103. Suganya

    September 1, 2012 at 5:42 am

    Tried it today..it is simply delicious !! Kudos to you for such detailed instructions, pictures and tips…simply love your site!

    Reply
  104. Benazir

    September 3, 2012 at 12:41 am

    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..

    Reply
  105. RAKS KITCHEN

    September 3, 2012 at 12:41 am

    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…

    Reply
  106. Alka Maurya

    September 3, 2012 at 10:52 am

    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

    Reply
  107. Alka Maurya

    September 3, 2012 at 10:52 am

    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,

    Reply
  108. Benazir

    September 10, 2012 at 12:48 pm

    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…

    Reply
  109. Varsha

    September 23, 2012 at 12:54 am

    I made this but mine remained in same size and was not soft at all..what cud b d reason?

    Reply
  110. Eswari Natarajan

    October 29, 2012 at 6:09 am

    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…

    Reply
  111. Eswari Natarajan

    October 29, 2012 at 6:09 am

    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???

    Reply
  112. RAKS KITCHEN

    October 29, 2012 at 6:13 am

    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.

    Reply
  113. Kavitha

    November 3, 2012 at 5:53 am

    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…

    Reply
  114. Bavi

    November 3, 2012 at 5:53 am

    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

    Reply
  115. RAKS KITCHEN

    November 3, 2012 at 5:58 am

    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.

    Reply
  116. Jaya J

    November 9, 2012 at 9:14 am

    Hi Raks..Can i use the Aavin milk for preparing this rasagulla..???

    Reply
  117. RAKS KITCHEN

    November 9, 2012 at 9:27 am

    Yes Jaya, Sure it will come out good.

    Reply
  118. Kavitha

    November 9, 2012 at 11:31 am

    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?/?

    Reply
  119. Kavitha

    November 10, 2012 at 7:26 am

    CAn u help me out whr i went wrong?

    Reply
  120. RAKS KITCHEN

    November 10, 2012 at 7:32 am

    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….

    Reply
  121. Kavitha

    November 10, 2012 at 11:42 am

    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…

    Reply
  122. Jaya J

    November 14, 2012 at 6:51 am

    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..

    Reply
  123. Vani Pramod

    December 14, 2012 at 2:09 am

    tried and came good

    Reply
  124. Unknown

    January 22, 2013 at 8:39 am

    looks yummy can it be made without a cooker

    Reply
  125. RAKS KITCHEN

    January 22, 2013 at 8:40 am

    Yes you can try

    Reply
  126. Raji Aravind

    January 25, 2013 at 10:50 am

    Hi Mam, What to know about the kneding process. Soft or tough for best results??

    Reply
  127. Raji Aravind

    January 25, 2013 at 10:50 am

    Hi Raks, What to know how to knead the chenna. Soft or tough for best resulrs???

    Reply
  128. RAKS KITCHEN

    January 25, 2013 at 10:51 am

    Soft is best.

    Reply
  129. Radhika

    February 19, 2013 at 1:13 am

    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

    Reply
  130. Nidhi Singhai

    March 6, 2013 at 9:38 am

    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

    Reply
  131. Akila hari

    March 23, 2013 at 3:00 pm

    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. 🙂

    Reply
  132. Vishnu Prasad

    April 22, 2013 at 11:56 am

    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

    Reply
  133. anu

    May 23, 2013 at 9:45 am

    Hi Raji, i really liked ur recipe & narration too, keep rocking!!!

    Reply
  134. Nandini

    June 23, 2013 at 10:06 am

    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.

    Reply
  135. Bhuvana Keyan

    July 3, 2013 at 3:32 am

    Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
    -bhuvanewari,salem.

    Reply
  136. Bhuvana Keyan

    July 3, 2013 at 3:32 am

    Hai Racks. Today i make rasagulla. very tasty. Thank U racks.
    -bhuvanewari,salem.

    Reply
  137. Moahini Verlekar

    July 30, 2013 at 12:37 am

    Hi Rak's just wntd to knw why my rasgullas become fl
    at when I mk them in cooker. Thks!

    Reply
  138. Unknown

    August 15, 2013 at 12:19 am

    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))

    Reply
  139. Raks anand

    August 15, 2013 at 12:21 am

    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….

    Reply
  140. umme asma

    August 20, 2013 at 1:12 am

    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 🙁

    Reply
  141. Snehal

    August 20, 2013 at 1:52 pm

    Hi Raks, Your recipes never fail. Made these yummy Rasgullas for my 2 boys and they just loved it, Thanks!

    Reply
  142. Diti Shroff

    September 6, 2013 at 1:56 pm

    Looks delicious. I will Surely try this.

    Reply
  143. kirthana

    September 16, 2013 at 11:09 am

    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.

    Reply
  144. Raks anand

    September 16, 2013 at 11:12 am

    I think your paneer is not curdled properly… Do u add ice cubes only after the whey gets separated from channa?

    Reply
  145. kirthana

    September 18, 2013 at 5:20 am

    yes i add only after whey gets separated i immediately filter it switching off the stove.

    Reply
  146. Raks anand

    September 18, 2013 at 5:22 am

    Add ice cubes and wait for sometime before filtering. It may help.

    Reply
  147. kirthana

    September 18, 2013 at 10:46 am

    ok let me try it thankyou so much. love all your recipes wonderful job.

    Reply
  148. Archana Potdar

    September 20, 2013 at 10:25 pm

    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.

    Reply
  149. Unknown

    October 1, 2013 at 6:09 am

    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..

    Reply
  150. Unknown

    October 1, 2013 at 6:09 am

    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.

    Reply
  151. RGC

    October 10, 2013 at 12:12 am

    Thanks a lot for sharing the step by step pictorial recipe 🙂

    Reply
  152. Unknown

    October 29, 2013 at 7:10 am

    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!

    Reply
  153. sailakshmi sriram

    October 31, 2013 at 3:01 am

    hi raji

    i love ur reciepe's. just wanna know if i can keep the rasagullass in fridge after making them

    Reply
  154. Raks anand

    October 31, 2013 at 3:08 am

    Sure u can

    Reply
  155. sailakshmi sriram

    October 31, 2013 at 1:36 pm

    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

    Reply
  156. sailakshmi sriram

    October 31, 2013 at 1:36 pm

    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….

    Reply
  157. sanjukta menon

    November 2, 2013 at 7:52 am

    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.

    Reply
  158. Raks anand

    November 2, 2013 at 7:54 am

    A cup that holds 240 ml of liquid

    Reply
  159. Sharon Johnson

    November 3, 2013 at 2:56 am

    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!!!

    Reply
  160. Shayanti Bhattacharya

    November 13, 2013 at 9:32 am

    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..

    Reply
  161. Lakshmi Venkatesh

    November 15, 2013 at 8:46 am

    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…

    Reply
  162. Asif Raza

    November 28, 2013 at 12:06 am

    I tried it at home…….woooow…i cant say hau happy my family was to have it….thanx a ton:)

    Reply
  163. Manasa Viswanadha

    November 29, 2013 at 1:24 pm

    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

    Reply
  164. Manasa Viswanadha

    December 8, 2013 at 6:49 am

    hey im waiting fr ur reply.

    Reply
  165. Manasa Viswanadha

    December 8, 2013 at 6:49 am

    hey im waiting fr ur reply..

    Reply
  166. Chinchu Prathap

    February 12, 2014 at 10:38 am

    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

    Reply
  167. thaniya east

    February 17, 2014 at 1:32 pm

    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 🙂

    Reply
  168. Sudarshan

    February 22, 2014 at 7:32 am

    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

    Reply
  169. Neha

    February 25, 2014 at 1:16 pm

    Hi Raks,
    I Tried rasgulla it went very……initially it was very soft but after putting them into freeze it become a bit hard. 🙁

    Reply
  170. reena kansal

    February 25, 2014 at 1:18 pm

    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.

    Reply
  171. sanjay kumar

    March 3, 2014 at 7:05 am

    me too

    Reply
  172. Manasi Gs

    March 11, 2014 at 2:15 am

    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 🙂

    Reply
  173. Sumithra Krishnamurthy

    March 12, 2014 at 11:03 am

    Is it ok not to use full cream milk?

    Reply
  174. Sumithra Krishnamurthy

    March 12, 2014 at 11:03 am

    Is it ok not to use full cream milk?

    Reply
  175. Maahi Gupta

    March 26, 2014 at 3:18 pm

    Thanks !

    Reply
  176. poornima mahesh

    May 20, 2014 at 12:21 am

    do the rasgullas become soft and spongy like haldirams rasgulla

    Reply
  177. Nasuha Kareem

    May 23, 2014 at 5:08 am

    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.

    Reply
  178. Nivedhitha Arvind

    July 11, 2014 at 6:58 am

    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

    Reply
  179. Raks anand

    July 11, 2014 at 6:59 am

    May be there was water retained in the chenna without draining completely.

    Reply
  180. Reeta

    October 10, 2014 at 5:21 am

    This comment has been removed by the author.

    Reply
  181. Nazia Nisa

    October 21, 2014 at 11:20 am

    Can we use store bought paneer?

    Reply
  182. Meena

    October 29, 2014 at 10:27 am

    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.

    Reply
  183. Thilak saravanan

    November 2, 2014 at 10:40 am

    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 🙁 🙁

    Reply
  184. Raks anand

    November 2, 2014 at 10:42 am

    Did you add the rasgullas after the syrup started boil or before boiling itself?

    Reply
  185. Thilak saravanan

    November 3, 2014 at 6:02 am

    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.

    Reply
  186. sona

    November 3, 2014 at 6:06 am

    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?

    Reply
  187. Anonymous

    November 21, 2014 at 7:47 am

    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??

    Reply
  188. Raks anand

    November 21, 2014 at 7:52 am

    Did you add the rolled rasgullas before the syrup started boiling?

    Reply
  189. Anonymous

    November 23, 2014 at 4:54 am

    No, I added it only after the syrup boiled well.

    Reply
  190. Saranya Jayakrishnan

    April 18, 2015 at 5:57 pm

    aavin orange packet

    Reply
  191. Meghana A

    June 3, 2015 at 9:05 am

    Hi Raji,
    Your recipes are very nice. Will surely try making rasgullas. Very well explained. 🙂

    Reply
  192. abinaya

    July 17, 2015 at 1:06 am

    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.

    Reply
  193. Raks anand

    July 17, 2015 at 1:23 am

    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.

    Reply
  194. Kiruthika Priya

    November 3, 2015 at 11:03 am

    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:)

    Reply
  195. Sang

    January 12, 2016 at 3:12 am

    Good rasagulla recipe. A must try fore as i am going to make first time. Thanks

    Reply
  196. Archie

    March 7, 2016 at 11:45 am

    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!☺️

    Reply
  197. பவித்ரா

    March 24, 2016 at 8:23 am

    It tastes awesome.. But i did mistake in kneading part.. So its not smooth but its soft..

    Reply
  198. Anonymous

    August 2, 2016 at 9:33 am

    your explanation about how to make rasagullas is excellent.thank u for sharing this delicious sweet.

    Reply
  199. Raks anand

    September 22, 2016 at 2:51 pm

    As we discussed in Facebook, try letting the chenna drain water by itself by hanging for more time, instead of squeezing with hands

    Reply
  200. Anu

    October 13, 2016 at 6:21 am

    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 ?

    Reply
  201. Raks anand

    October 13, 2016 at 6:34 am

    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.

    Reply
  202. Gowri

    October 27, 2016 at 2:37 am

    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

    Reply
  203. Ramra

    November 18, 2016 at 5:46 am

    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:)

    Reply
  204. Anitha

    May 9, 2017 at 1:04 am

    Hello Raji, Can I use UHT milk or fresh milk? Which one would you suggets? Please advise.

    Reply
  205. Tulsey Tulsey

    July 5, 2017 at 8:13 am

    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?

    Reply
  206. Tulsey Tulsey

    July 5, 2017 at 8:13 am

    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

    Reply
  207. Raks anand

    July 7, 2017 at 10:45 am

    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.

    Reply
  208. Nagaraja ML

    July 7, 2017 at 11:39 pm

    Hi I hv tried three four times but it turned as soft as jamoon what could be done to make it spongy

    Reply
  209. Raks anand

    July 8, 2017 at 12:09 am

    Curdle the milk properly.

    Reply
  210. Zee

    October 17, 2019 at 2:30 pm

    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!

    Reply
    • Raks Anand

      October 17, 2019 at 8:54 pm

      If your chena is soft in texture you can go ahead. Otherwise recommend you to make Sandesh.

      Reply
  211. Kusum

    May 15, 2020 at 11:08 am

    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?

    Reply
    • Raks Anand

      May 15, 2020 at 4:12 pm

      I tried with amul milk, aavin blue pack too. Try low fat milk, it could be helping.

      Reply
  212. Poonam

    May 20, 2020 at 8:25 pm

    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..

    Reply
    • Raks Anand

      May 21, 2020 at 11:38 am

      Oh is it. It should work even with low fat milk. I should try again sometime and update.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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