Bengali Rasgulla
November 22nd, 2007 filed under DessertsRasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.
Makes 12 servings.
Ingredients:
- 4 cups milk
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- 4 1/2 cups water
- Pressure cooker
Method:
To make paneer or fresh Indian homemade cheese, heat the milk in a heavy pan on medium-high heat until the milk comes to a boil. Make sure to frequently stir the milk as it burns easily in bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. When the milk starts to curdle, close the heat. Once the milk fat has separated from the whey, strain the milk into a cheesecloth or muslin cloth.
Pour some cold water over the paneer to take out the flavor of the lemon juice. Now strain the water out, squeezing the cloth. The water in the paneer needs to be squeezed just enough so that the paneer is not too dry. Taking the water out of the paneer is the most important part of this recipe. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
Once the paneer is drained, place on a dry, clean surface and rub with your palm until the paneer becomes a smooth dough and your hands turn a little greasy.
Divide the dough into 12 equal parts and roll them in smooth balls.
To make the balls in your palms, you should apply some pressure at first and then release when forming the balls.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas as they will expand to about double their size while cooking in the syrup! Close the heat and wait a few minutes before you open the pressure cooker. Before opening the pressure cooker, put cold water over the pressure cooker. After all the steam has escaped, open the pressure cooker. The Rasgullas should be little spongy. Serve the Rasgulla chilled.
Suggestions:
If the Rasgullas don’t turn out exactly the way you want or are not the right shape, do not worry. There many ways to create new dishes out the imperfect Rasgullas! For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and top with vanilla ice cream or cover with melted chocolate. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces. The bottom line is to enjoy your creation!
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August 27th, 2008 at 4:55 pm
Hello Manjula Aunty,
I tried your recipe for rasgula’s today. But unfortunately they didn’t get double in size as yours they were same small as I put them in the pressure cooker. Pls give me some tip.
thanks
August 25th, 2008 at 3:21 am
Dear Manjula, Since long I am waiting to get a recipe for Rasagullas. I tried 2-3 times all ways hard or broken. I have seen your video i will try today. If it comes out well i will post another mail
regards
sarala
Oman
August 23rd, 2008 at 9:45 pm
hi manjula, i cooked rasgulla just as you have written,but they didnt taste as good, neither were they as big as they are in ur recipie.
August 19th, 2008 at 1:47 pm
its great aunty
August 12th, 2008 at 5:04 pm
Hello Sarita,
Needed to squeeeze out little more water from paneer. Try again
August 12th, 2008 at 1:21 pm
Hi Manjulaji,
I tried tha rasagulla but they r kind of mushy and very soft though they have retained the shape. could u tell me where was I wrong?
Samosas were easy to cook. Thanks for all recipies.
August 11th, 2008 at 2:41 pm
You dishes always comes out good, my hubby loved all the dishes I made from ur recipes. Keep doing good work and pls pls post recipes for jaggery and dry fruit laddoo.
August 11th, 2008 at 12:15 pm
I will be curious to see how the rice cooker works too - espcially with Basmati rice.
Rice cookers are common in far eastern Asia cooking because their variety of short grain rice yields a stickier rice whereas properly cooked Basmati rice should not be sticky (sign of being over-cooked) and I’m not sure how the rice cooker will be for creating fluffy rice that is not stuck together.
Anyhow let us know how it comes out.
August 11th, 2008 at 11:04 am
Hello Priya, give a try do few at a time and let us know the result.
Manjula
August 11th, 2008 at 10:37 am
can i make it with rice cooker?
August 10th, 2008 at 5:40 pm
I love your website and recipes…My favorite is the video for rasgollas. What you said at the end that we can never go wrong making rasgollas, cause if they come out broken, flat, uncooked, we can make some other dessert out of it gave me the confidence to make them. Cause I thought it was more difficult to make and I was afraid I wont make them right…so now I know I can never be wrong making rasgollas
Thank you auntie.
August 2nd, 2008 at 2:38 am
Thanks Jaya and Manjula ji for the reply….
I will try this approach next time when I make rasgullas
Sheetal
August 1st, 2008 at 1:21 pm
Dear Auntyji, you’re most welcome.
Jaya
August 1st, 2008 at 11:43 am
Thanks Jaya, I like when you or some other viewers re[ly to each other, and sharing each other experience and Ideas.
August 1st, 2008 at 10:21 am
Hello Manujulaji,
Thanks for having such a wonderful site !!! You are a blessing to all of us - new cooks !! Thank you again for having such a website.
Best regards
Shweta
August 1st, 2008 at 7:33 am
Hi Sheetal, these are standard U.S. cooking measuring cups.
I also prefer a sweeter syrup, so I simply add more sugar. To 4 1/2 cups of water I use about 2 1/2 to 3 cups of sugar.
When you boil the sugar syrup, take out a spoon of it to cool slightly and then taste it. If needed, add a few spoons more of sugar at a time and re-taste until you like the sweetness. Then write down how much sugar you used in total so you have it for the next time.
Hope this helps you.
August 1st, 2008 at 1:40 am
Manjula ji…
Please specify the size of the cup you have taken for measurements.
In this recipe you have taken how much sugar….
As I tried your recipe. The rasgullas came out very well…But the only thing was that they were less sweet and the sugar syrup was of very thin consistency….
July 13th, 2008 at 1:59 pm
hi,
your receipe is extremely good.
i wanted to ask you how do we use the left over sugar syrup to make something else. do you another make??
July 13th, 2008 at 1:01 am
Hallo Aunty,
I tried this recipe and it turned out fine in first trial. But only thing is, it’s little spongy. Can you give me some tips to make it more soft? Something like, we need just to press the rasgollas to break and not to cut it with spoon.
Thank you.
July 7th, 2008 at 2:47 pm
Hello aunty thank you for your delicious reciept. We always love to watch your viedeo clips because it is easier to make if you can see it live. We are still waiting to see you new clips with new reciepts.
Bye
July 5th, 2008 at 9:07 pm
aunty i must really thank you for the perfect reciepe.
i had tried making rasgullas twice as per the process mentioned but i used to keep the paneer for 5-6hrs before making it into small balls. so they never turned fluffy. i tried them today with your method and they hav turned out to be very good and swelled three times….
thankyou…
June 30th, 2008 at 1:02 pm
Hello Aunty,
I made 2 whistels as per you told me.
Is it required to cook after that still?
June 30th, 2008 at 1:01 pm
Hello Aunty,
I tried this and came out to be very good.
They puffed quite well.
But I guess they wuld have been great if they were still softer.
Can you give me some tips to make it still softer?
Alos aunty how much water needs to be drained out of paneer?
Should the water drained from paneer be thrown away or we can use it somewhere?
Waiting for your reply.
Thanku so much for ur lovely and easy videos.
June 29th, 2008 at 5:30 pm
Hi Munna
1 whistle
June 29th, 2008 at 5:53 am
hi
pls tell me after how many whistles should i remove from the cooker???.. after knowing this immediately i will cook it
June 29th, 2008 at 5:38 am
rasagulla recepie the best
June 29th, 2008 at 5:34 am
Oh I read the comment by Jaya, and I think that answer my question, but if I am using pressure cooker to make this dish , should I cook for 7 minutes after the first whistle, someone pls let me know. thankyou
June 29th, 2008 at 5:30 am
i have a doubt, is it ok if i cook without pressure cooker?, if I am not using pressure cooker how long should I cook. I really dont like to use pressure cookers
June 29th, 2008 at 5:29 am
fantastic way of letting us learn……..thankyou
June 26th, 2008 at 10:09 pm
its very tasty
June 26th, 2008 at 9:23 am
Thanks for this wonderful recepie (Bengali Rasgulla). I am sure my husband is going to like it.
Thanks again.
Meenakshi
(Pathankot,Punjab,India.)
June 19th, 2008 at 1:25 pm
To Jaya, Thanks for your kind advise! I’ll purchase and make spongy rasgulla this weekend:)
Thanks again!
June 19th, 2008 at 10:59 am
Hi Sweety:
My rasgullas almost quadruple in size. The secret as Manjula says is the kneading. I knead the paneer for 3 - 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. Knead it by dragging the palm of your hand down hard on the paneer.
Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Don’t be delicate, you really have to work the paneer for a few minutes to get it smooth.
Good Luck.
June 19th, 2008 at 10:36 am
Knead the paneer little more.
June 19th, 2008 at 10:33 am
my rasgullas are not getting bigger in size.they r in the same size as before even after pressure cooking them,what to do.
thank u
June 19th, 2008 at 1:31 am
Thank you so much Auntyji.
I will definitely try squeezing out more water….aur thoda dum lagaa kar
June 18th, 2008 at 8:44 pm
To Maheen: I have made rasgullas without a pressure cooker, but a pressure cooker is a valuable purchase for use with Indian cooking. Rasgullas without a pressure cooker don’t expand very much and don’t get as light and spongy as with a pressure cooker. They will be okay, but not as perfect.
If possible, try to buy a pressure cooker. Read the instructions that come with it to ensure safe operation. Good luck.
June 18th, 2008 at 8:43 am
Hi Manjula, I am thinking to make raagulla but I don’t have pressure cooker:( can you please tell me, how I can make rasgulla without pressure cooker?
June 17th, 2008 at 10:49 am
Hi Malini, without watching the only one thing I can suggest to squeze little more water from paneer.
June 17th, 2008 at 1:59 am
Namaste auntyji,
I have tried making rasmalai twice. It tastes heavenly.
But my rasmalais are so soft. They do not break but are too soft.
Also I am unable to make rasgullas as they are quite flat when they are out of teh pressure cooker, so they are just fit to be Rasmalais.. How can i get soft yet firm rasmalais and also whats the trick to making round rasgullas??
June 17th, 2008 at 1:52 am
Namaste Auntyji,
Re: Bhavika
I have a Prestige pressure cooker two with apressure weight and a gasket.
One whistle is enough.
Cook on medium heat for 7 mins..
Thanks:)
June 16th, 2008 at 5:06 pm
Hello Bhavika,
yes you need to put ring and whistle both. my cooker dont have the whistle so lets try with two whistle.
June 16th, 2008 at 9:50 am
Hello aunty,
I have the cooker which has a whistle and ring which we put on the lid of the cokeer.
Should i put both the ring and whistle on the lid ?
How many whistles?
June 16th, 2008 at 9:36 am
Hello Gayatri,
Thank you for sharing.
June 15th, 2008 at 11:34 pm
Hello Manjulaji
I wanted to share a tip here. After removing water from paneer i kneaded it in food processor till smooth. The processor made my job further easy. So instead of rubbing it with the palm we can comfortably knead it in a food processor.
Thank you for this recipe once again
June 15th, 2008 at 7:09 pm
Dear Manjulaji,
I made the Rasgullas today according to your recipe and they turned out the BEST. I couldn’t believe I could make Rasgullas that actually held the syrup like a sponge as they are supposed to.
Rubbing the paneer on the counter top with the palm of your hand over and over for a few minutes is the trick. When done doing this the paneer should feel like soft, smooth dough (before breaking off pieces to make the balls).
Thank you.
June 15th, 2008 at 4:04 am
Hi dear,
My husband really like desserts.We r pure vegetarian not eating anything from shops.I tried rasgullas which r very nice.He was so glad to eat.It does not take long time.I am thankful to you for these home made recipes.I tried other things as well.I am really ur fan now.
Thanks
June 14th, 2008 at 8:28 pm
Hello Jaya, if I am making rasgulls, rasmalai, chamcham I like 2% milk for every thing else I will use regular milk.
June 14th, 2008 at 8:23 pm
Nice website!!
June 14th, 2008 at 4:57 pm
Dear Manjulaji,
Why do you use 2% milk instead of whole milk?
I always thought the chenna/paneer sweets needed the fat from whole milk since in India they use even fuller fat buffalo milk.
Thank you.
June 14th, 2008 at 10:40 am
Manjulaji, since my childhood, I have always wondered how they make the spongy round ball which tastes absolutely heavenly… Your recipe is the best! I had my ras gullas puff up perfectly and taste amazing!!!!! A million thanks to you! I added some saffron to the syrup to bring the perfect Indian taste! Thank you, again!
June 13th, 2008 at 8:40 pm
Hi Justin, just use little less lemon juice.
June 12th, 2008 at 9:47 pm
Thank you, now for this same recipe to make 12 nice big rasgulla like how you did in the video, do i add 2 tablespoon of lemon juice and 1 tablespoon of water or do i add 1/4 cup of lemon juice and 2 tablespoon of water?
June 12th, 2008 at 4:12 pm
sorry add some water to lemon juice
June 12th, 2008 at 3:24 pm
Manjula were you saying that i need to kneed the paneer more and use just plain lemon juice with no water added?
June 12th, 2008 at 3:02 pm
I use lemon Juice, need to knead the paneer little more,
June 11th, 2008 at 7:17 pm
Hi Aunty
I prepared Rasgulla it is nice but they did have double the size pls tell me the reason we have to add lime juice with water or lime juice only pls tell me
June 11th, 2008 at 6:28 pm
Also Manjlua, in Florida they do not have Sooji in grocery stores, and I was just watching the Samosa recipe, where can I find Sooji?……And the Indian Stores dont really carry it either
June 11th, 2008 at 5:40 pm
Hi Manjula, My name is Justin, I am 16 years old, and I love using your recipes. I am Guyanese, and I love to cook, my grandmother is just like you, she tought me how to cook alot of things, like different curries and veggies as well as deserts
but she always wanted to know how to make Jalebis and Gulab Jamuns……thanks you sooo very much for them, I made the Jalebis and Gulab Jamuns for her, and they were perfect and she loved them 
Also since I made them for her, I have been getting orders for them at family Pujas. They are soooooo very easy to follow, and very accurate. For the rasgulla and ras malai alot of my family loves them, and I have been making them alot lately. 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. They taste very good, but I want to be able to make my rasgullas just like yours. The ras malai comes out perfect, but its just the ras gulla part, I squeeze the paneer until no water comes out of it, and I kneed it until it is very soft and butter like but still I get some of them hard, and some of them break. Also when I take the ras gulla out of the pressure cooker, the sugar water is green like the water from the paneer. Please tell me what I can do to get the ras gullas just like yours. Thank you soo very much and I hope to hear from you soon 
Justin
June 11th, 2008 at 4:42 pm
Sorry Bhavika store bought paneer dont work.
June 11th, 2008 at 12:50 pm
Hello Aunty,
can we make these rasgullas using Ready made panner which we get in asia grocery store here.The nanak brand.
Should the cooker ahve whistles and ring both.
How many whistles to be done for Rasgulla?
June 11th, 2008 at 7:03 am
Hello Mousmi, knead the paneer little more.
June 11th, 2008 at 6:32 am
Hye Aunty,
First of all a big thanks for all your recipes reflected in your website.Yesterday I tried making Bengali Rasgullas though it did not break at all but it was a bit hard.What should i do to avoid this and it also was not much fluffier.What should I do Aunty?
Mousmi
Vadodara,Gujarat
June 3rd, 2008 at 7:48 am
city lagana ha. Maida ya ararote nahi milana ha
June 3rd, 2008 at 3:57 am
pls reply me soon
June 3rd, 2008 at 3:56 am
maida ya ararote kuch bhi milane ki jarurat nahi hai.
June 3rd, 2008 at 3:55 am
Kya city lana hai ya without city lagai bhaap main pakana hai for 7 min. pls reply soon.
May 30th, 2008 at 9:10 am
It should be Ok
May 30th, 2008 at 7:15 am
hello aunty,
just wanted to know whether full cream milk will be okay to make rasgullas??plz help……..
regards,
anuja.
May 28th, 2008 at 4:26 pm
HI Manjula Ji,
Thank You Soooooooo Muuuucccchhhhh……
for this wonderful reciepe…..my husband loves indian sweets and we r in a area here in USA where there are no indian restorents or sweet shops….only way to have fun of indian sweets is make it yourself….we used to miss rasgullas so much that i can’t tell you, i tred your reciepe and it turned out really really good….i was so happy….i am not a very good cook and when it came out so well i was so happy….but all credit for this goes to you….i am so thankful to you for sharing your precious experiance with all of us….once again thanks alot….i love your style and reciepes….
May 28th, 2008 at 1:43 am
I just came across your recipe in youtube and tried it.It came out so well.Thanks to you for even thinking of creating a vedio on it.It was very helpful.Looking forward to more of your cooking vedios.
May 27th, 2008 at 9:57 pm
Hello Manjulaji
I tried MALAI CHOP using your Rasgulla recipe as the base. I would like to share with you. Instead of round shape give paneer a rectangular shape and proceed further as usual. After it is done keep it in the syrup for 4 hours. Then cut it into half horizontally to get 2 pieces. Remove from syrup and apply sweetened malai(khoa) on each piece and freeze. They taste really really good. Thanks once again for this simple recipe of Rasgulla from which i learnt another dish.
May 27th, 2008 at 8:54 pm
Aunty, Just saw your website yesterday and I tried to make the ‘aalo paratha’. I was pleasantly surprised how well they turned out to be. If only I had seen your website earlier. THANKS & keep up the good work.
May 27th, 2008 at 2:48 am
Hi All:
Aunty, I live in chennai, all ur recipe’s are gr8, i just tried the rasgulla, but 2 things i tried different
1) Insted of lemon, I used citrix acid.
2) Insted of pressure cooker I just used a normal vessel to boil.
All came gr8, no breaks, soft & very spongy, my mom was really surprised as I did it in 30 mins :)…
Thanks.
Badhri
May 27th, 2008 at 2:24 am
Can we use a 1% fat milk or 1.5% ? Will it make any difference on the rasgullas?
May 26th, 2008 at 8:20 pm
Yes you do need to use pressure on pressure cooker.
May 26th, 2008 at 4:49 pm
Hi Aunty, I am so proud of your creativity and also your desire to share your wonderful recipes with other amateurs.Do I use the pressure on the pressure-cooker while boiling it?Thanks!Nilma Bhirud
May 24th, 2008 at 8:15 am
Hey Jaya
I saw this recipe in last week & since then I tried 2 times in a week..it came out very nice…but as Aunty said u need to squeeze water very well then kneed it properly..till your hand feel creamy (panner will start getting oily) then make balls..& do as recipe says
Good luck
May 24th, 2008 at 8:10 am
Namaste Aunty,
Thanks for your wonderful recipe’s…you really make our life easy & creative.
keep it up
Thanks
May 24th, 2008 at 12:17 am
manjulaji,
namaste,
i made almost all ur deserts but when i tried making rasgullas for the second time i could not make balls of the cottage cheese….i think it was not dry enough i tried squeezing it more but the dough was too sticky and i could not do any thing…….. out of frustration i put a little milk powder to see if i could solidify it…..now what can i do with that cottage cheese mixed with say 2 tablespoons milk powder ?
please reply soon as i may not able to preserve it for long….
thanks
jaya
May 16th, 2008 at 5:56 am
Hello Manjula Ji,
I have tried your recipe. It came out very well. I did not have cheese cloth, so I used a neat kitchen towel to squeeze water out of paneer. I admire the way you narrate the recipe. I shooted my own video. I plan to put it in my blog http://www.indianfoodbook.blogspot.com for all my friends. But all the credit goes to you.
May 14th, 2008 at 4:19 pm
thank you …i will be careful…next time
May 14th, 2008 at 1:49 pm
perhaps you needed to squez the water little moreand knead the paneer more.
May 14th, 2008 at 10:53 am
manjula ji….i tried this but…the rasgullas size doen`t changed much (in the pressure cooker)…and few of them were broken too…..is it something with squeezing out the water from paneer?
May 13th, 2008 at 2:55 pm
You are FANTASTIC!! I have been cooking Indian food for 30 years and sure wish I had been able to see your videos earlier. Thank you, Manjula.
May 13th, 2008 at 10:59 am
hi aunty,
I used whole milk.(maid’ o clove)
May 12th, 2008 at 4:42 pm
Swapna can you tell me first what kind of milk did you use.
May 12th, 2008 at 1:56 pm
actually my rasgullas are melted in the sugar syrup .
why it happened? may i know the reason please.
May 6th, 2008 at 3:20 pm
Hello Shahnaz, Thank you, Rasgulla is one of the dessert I think it is healthy no frying and not very sweet> I had tried making with splenda, I was not very happy.
May 6th, 2008 at 2:03 pm
Hi Mrs. Manjula:
I am a Bangladeshi living in Canada. The place I live in has no access to bengali and indian foods. So I felt blessed when I found your site. I already tried your Naan, Khasta Kachuri, Spicy Potato, Chana(actually my husband tried that), Potato in Yogurt Gravy. I am very pleased to let you know that all turned out GREAT!!! Now I am going to try Rasgulla. I have a little question for you, could I make those with Twin Sugar or Splenda.(Trying to be little health consious) If so what will be the ratio of water and twin sugar and how long should I cook them.
My heart filled gratitude to you for sharing those wonderful creation of yours. And a great big thanks to the person behind the camera.
May 1st, 2008 at 10:41 pm
Rasgullas freeze realy well.
May 1st, 2008 at 2:52 pm
Thanks for your wonderful recipe.I have a query,can I freeze prepared rasgullas?
Thanks a Million
April 28th, 2008 at 6:56 pm
Hello Gagan, try next time squeezing little more water from paneer.
April 28th, 2008 at 6:06 pm
Hi Aunty
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. I tried adding a little bit of strained water and made it firm
2) the rasgullas never puffed up
Can you tell me where am i going wrong?
thanks much
Lakshmi
April 28th, 2008 at 1:45 pm
hi manjula aunti,
i just tried today,they r very good in taste but very very soft……..r they warm thats why……..give us some suggesions.can u als tell us how to make besan ki barfi
regards
Gagandeep
April 28th, 2008 at 1:02 pm
Hello Lakshmi, yes you can use any cotten cloth.
April 28th, 2008 at 12:44 pm
Auntyji
What is a cheesecloth? Can I use any cotton cloth to strain?
Thanks
Lakshmi
April 24th, 2008 at 9:55 pm
Hello Manjulaji
For the past few months i am watching your videos. But yesterday i gave a try with your bengali rasgullas. The outcome was flat and half separated rasgullas with a great taste. Then i tried today morning once again and WOW!!!!! i got round and unbroken firm rasgullas. They taste excellent. I thank you for the recipe which you made it in a very very simple and easy way. Now i will try the remaining recipes also and enjoy. Thanks once again for the great job you are doing.
April 19th, 2008 at 11:17 pm
Hello Andrew
I am sorry I do not know how to make without pressure cooker.
April 19th, 2008 at 10:06 pm
I just love your website!! this is so easy and delicious.
Can I make Rasgulla without a pressure cooker? Could I use a regular pot or even a slow-cooker instead???
Thanks Again!
April 14th, 2008 at 6:38 pm
Nim yes you need to put the preasure.
April 14th, 2008 at 6:10 pm
Hi Manjula,
Thx for the recipe,came out well.
There is a confusion in the pressure cooking part,do I need to put the weight for the cooker,mine is a different cooker with a separate valve for the weight.I didn’t put the weight when I made it.
April 12th, 2008 at 11:34 am
Aunty,
Thanks so much …I am bengali and after seeing your recipe I just can’t wait to start
making Rsagullas. Wish me luck :-).
April 11th, 2008 at 9:45 pm
Hi Aunty ji,
I tried your recipe, but the size of the rasgulla was the same. It did not expanded. What should I do for the rasgullas to expand.
Thanks
Shivani
April 11th, 2008 at 8:50 pm
hi,
will u pls tell me how can i make ice-cream.
it’s not in ur recipe pls try to post it.
thanks.
April 10th, 2008 at 8:05 pm
My husband just got back from being in Bangladesh for a month and he loves rasgullas. I made this for him as a treat and he was thrilled. It turned out a little flat but I was just so excited to make it. I will have to practice some more. Thank you for this yummy recipe. It really helps to watch you make it.
March 28th, 2008 at 12:59 am
how can i make mutton biryani.
please give a answer.
March 27th, 2008 at 11:48 pm
no you can not use the baking soda or baking powder, they will break in cooking and will not have good smell
March 27th, 2008 at 11:26 pm
aunti ji,
can i add soda or beaking powder in bengali rasgullas
please answer yes or no and why.
March 27th, 2008 at 9:14 pm
thanks for give my answer you are so great great and great aunti ji.
March 27th, 2008 at 3:59 pm
Hello aunti
before making I was in doubt…but it turned out very nice,very spongy & a perfect round!!!
Being a bengali myself..i jus adore ur easy receipe…keep poasting more receipes>>>
March 27th, 2008 at 7:58 am
knead the paneer more to almost smooth dough.
March 27th, 2008 at 7:30 am
thanks,
aunti ji for the recipe
golu
March 27th, 2008 at 7:27 am
i have make your bengali rasgullas but there is a problem
it has make too hard,
please give a suggestion to make bengali rasgulla’s soft.
i have wait for your answer
March 27th, 2008 at 12:48 am
Do we need to close the valve of pressure cooker or keep it open ?
March 26th, 2008 at 10:50 pm
Hello, Everything goes fine,in the recipe when i try un till I CHILL the rasgullas…….They r soft till war m but after chilled , THEy are soooo hard ! whay ?? what can i do now ?? HELP !
March 25th, 2008 at 10:58 pm
Hello Auntyji,
My son likes Rasgulla very much.I tried them yesturday.And my sons’(7 year old) eyes rounded as big as rosagullas when he saw them in cooker all puffed up .And he hugged me tight and gave best compliment “My best mama” :-).
Iam very thankfull to you for your receipe .
Take care Aunty .
Cheers,
veena.
March 20th, 2008 at 3:22 pm
Hi Manjula Aunty ,
I have tried rasgullas and they came out really soft and delicious . All credit goes to you , i am very thankful . keep posting delicious recipe .
thank you aunty .
take care
March 17th, 2008 at 4:06 pm
Aunty, I ried this yesterday and it turned out fantastic. Thank you so much
March 12th, 2008 at 8:35 pm
Aunty, I love rasgullas and will try out this recipe as soon as I can. I’ve been looking for a rasgulla recipe for ages. The best part was the video which gives me more knowledge than reading a recipe. Thank You.
P.S. I stumbled on this website by accident but I love that accident.
March 12th, 2008 at 7:34 am
Hi, Thank you for showing this Recipe, I been looking this for about 10 years now.
My biological mother used to do this dish when I was a child but she died 10 years ago so I haven´t been able to eat bengali food over 10 years.
Thank you for the Recipes =)