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Bengali Rasgulla

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Bengali Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.

Makes 12 rasgullas

Ingredients:

  • 4 cups milk
  • 1/4 cup lemon juice
  • 1 1/2 cups sugar
  • 4 1/2 cups water
  • Pressure cooker

Method

Making Paneer:

  1. Mix lemon juice in half cup of hot water and keep aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
  5. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
  6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
  7. 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.
  8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Making Rasgulla:

  1. Divide the dough into 12 equal parts and roll them into smooth balls.
  2. To make the balls apply some pressure at the first and then release when forming the balls.
  3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
  4. 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.
  5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
  6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
  7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
  8. Serve the Rasgullas chilled.

Suggestions:

  1. If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
  2. For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
  3. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
  4. The bottom line is to enjoy your creation!

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756 thoughts on “Bengali Rasgulla

  1. Dear Aunty,
    I have tried making chumchums before, and today made the rasgullas following your recipe, and they turned out perfect (just like chum chum). I used a regular utensil instead of the pressure cooker. I can’t believe I could ever make something like that at home. Thanks so much for your recipes. They inspire me to cook. I admire you for making everything so Saatvic, and yet so delicious!
    Deepti

  2. Dear Aunty!
    MY husband is Bengali, so I badly wanted to try this recipe . When I took out the cheena after draining out the water, it was too soft and little mushy. Not like what you show in the video.
    So i added a couple of tsps of maida to it, kneaded, made balls and followed the rest of the procedure.
    The rasgullas came out fine. but were a little chewy. ( they didnt break though). But they didnt double the size though..
    Do you think what I did was right ? Also, can you pls tell me why the paneer turned out mushy? (I’d used full fat milk – 3.5%)

    Awaiting your reply and advice
    Prakruthi

  3. Hi Manjula ji,
    Thank u so much for the lovely recipe. I tried your recipe for making rasgullas and they turned out wonderful except for the fact that they were not as white as yours. what could be the possible reason/s.Please help ….

  4. Hi,

    I wanted to make rasgulla’s and used your recipe to make them…came out very well.. Thanks for all your tips..

  5. Hi Manjula Aunty,
    Thank you for yet another lovely recipe. I tried making rasgullas, but after pressure cooking it, they were flattened. Would you possibly know why this happened…if yes, maybe you could let me know..and I could try making ‘gullas’next time.

  6. Hello manjula aunti

    i tried cooking rasgullas..they came out right in appearance. but they were making chewing sound while eating… like kich kich…what could be the reason.?? i am very disappointed. pls reply soon. i dont want to spoil my rasmalai or kheer with them.what other thing i can make with them ?

  7. Dear Aunty,

    First of all I really appreciate the help that you are doing by teaching youngsters how to cook. I have tried many of your recipes and most of them came out well in the first go itself.

    I had tried to make Rasgulla 3-4 times. I am having either of the below problems each time:

    1. The rasgulla’s will not become double the size.
    2. It is very hard.
    3. It is not sweet at all though they are dipped in sugar syrup.

    Could you please advice me aunty why am I having these problems?

    Thanks
    Parvati.

  8. Hi!

    I tried making rasgullas in idli maker(pan with a lid) instead of a pressure cooker (since I dont have one). I cooked them for 9-10 minutes. They were soft, swelled to double the size but were not spongy and tasted much like raw paneer. Could you tell me is it necessary to use pressure cooker.

    Thanks
    Nandini

  9. hi manjula aunty i love your recipe. i tried many recipe and i love them .i tried your rasgulla but jab maine chene ki goliya maine shyrup me daali to wo break hone lagi aur unka size bhi double nahi hua.i don,t know my fault please tell me .

  10. Hi Manjula Aunty ….U R THE BEST I have tried many of ur hard recipes like Rasgulla, PAni Puris PURI and lots more All came out so well…Thanks a lot for uploading ur videos.. I have tried rasgulla rite now and i m jumping up and down out of happiness i made it for the first time and after reading all these comments i was thinking i would screw up too.. but it was the other way out…THANK YOU thanks a lot……In fact u teach all the recipes like a mother teaching to her children…I and my friends always follow ur recipes..

  11. Helo Manjula Aunty,

    Thanks for a very good Rasgulla receipe. I tried making them in a pan covered with a lid instead of a pressure cooker (since I dont have one). I cooked them for 10 minutes. They were soft, swelled to double the size but were not spongy and tasted much like raw paneer. Could you please let me know what could have gone wrong.

    Warm Regards,
    Jessie

  12. i tried thrice rasgulla but its just not perfect.from out it is soft but from in it is very hard i dont know where i am going wrong pls suggest.

  13. hi manjula auntie, thank u very much for your recipes, i tried rasgullas , and it was wonderful. every body appreciated. the way u show us is really very very simple to follow. thank u once again

  14. Rasgullas turned out to be the best – looks as well as taste – the very first time itself.

    Thank you for the awesome explanation in youtube video.

  15. Hello Manjula auntie

    I m big fan of your recipes and i always try one or the other from your list.Today i tried bengali rasgulla but it did not turn out as of yours.firstly it did not double in size and secondly when i took out of pressure cooker rasgulla’s shape was distorted(not round) and there were large craks into it. It was cooked from outside(outer layer was spongy and like rasgulla) but from inside it was not cooked and was like original paneer.

    I tried with half of the measurement.Also, i cooked rasgulla in kind of pressure cooker we used to use in india (like lid close from outside and removable whistle).I tell u in detail what i did so that u can make out what happened.When my syrup started boiling i added rasgulla and close the lid and insert the whistle. At that time, the stove was on 7 to 8 (stove we use in usa, which have marking from 0 to 10). Then after about 2 mins, i just lifted whistle slightly to chack that whether it is steaming. and then i lower the stove to medium on 4 to 5 for 7 mins. I turned off the stove and started taking out air by lifting the whistle, and when all air came out i put it in running water. When i open it i was surpriised with what i had…

    Plz help me out with this and let me know the reasons for my problem.I want to try it again..thank u..

    1. even i want to know whether we have to pressure cook with the whistle or without? vaibhavi, do mail me if ya come to know..thanks!

      1. I am from Sri Lanka and I tried this out today… I used it in a pressure cooker with the whistle for 3 hisses on high fire and then lowered the heat for another two hisses OR for a total of 8 minutes whichever comes first.

        Try it out with a substitution of brown sugar and a few threads of kungumam and the rasagullah’s will become golden in colour and flavourful.

        Thanks MS. Manju

  16. i made lots of sugar syrup for the rasagulla and the excess syrup has been lying in the fridge for a week.i live in a cold country. is it ok to use the syrup after a week?

  17. I tried your Rasgulla’s today and they are looking great I have freezed them will tell you about the tastes.
    I love cooking and I like trying new things. Now I want to learn few american vegetables. You showed how to make asparagus can you teach us more of american veggie with our Indian twist.

  18. Dear Aunty,

    I have tried this recipe earlier and it worked wonderfully. Only I had tried it for smaller quantity of Paneer. Yesterday I tried it for a larger quantity. And after opening the pressure cooker I found that all the balls had splattered… All the crumbled paneer was floating in the sugar syrup.

    What went wrong aunty and what can I do with the paneer now…. ??? Please suggest.

    Thanks and Regards,
    Vidisha

    1. Vidisha,
      Paneer had too much water; you have couple of option drain the syrup and make paneer kheer like rice kheer or after draining syrup mash the paneer and make paneer burfi. Good luckand let me know the result.

  19. Hai aunty,

    i have to say i m a big fan of your blog…i tried your rasmalai today but after a couple of hours- i noticed the rogullas had become hard…Could you please suggest remedy for that..

    thanks in advance
    seema

  20. hello,
    your recipes are perfect. could you please add the recipe for Kala Jamun? That is my favourat one and I like to prepare it by my own. Thanks.

  21. Dear Aunty,
    I have made these rasgullas a couple of times since I saw your video. Everytime they turned out well but din’t double in size. After reading some of your replies I tried again and they turned out perfect!! Your instructions are so perfect and you know exactly what to do.
    Many Many thanks for this and all you other wonderful recipes.

    regards,
    Neha

  22. Hello Manjula,
    I want to know what you have added in sugar solution before adding sugar.Please reply me.
    Thanking You.

      1. but madam did you added lemon juice in the sugar solution because in video of yours i have seen that you added some yellowish colour liquid. so thats why asking.Plz reply me……..

        1. Hi Sangeeta,

          I think aunty added only 1/2 cup of water, since the recipe requires 4 1/2 cups of water for the syrup. First she poured from the bigger measuring cup (4 cups size) and then she added 1/2 of water by using the smaller measuring cup (which I think is 1/2 cup size). Then she added sugar. I hope it clarifies you confusion. Thanks!

      2. Hi auntiji,

        Yours recipes are so simple and easy to understand. Thank you so much for sharing it.
        I would like to suggest you one thing in rasgula recipe, instead of wasting the water from the milk, we can use it for making chapathi dough or in any vegetable to cook. I have tried and the rotis just taste great also the vegetables.

  23. Dear Aunty, I followed the recipe to the core, everything comes well, but after pressure cooking ball remains the same shape (does not puff) and does not even observe sugar syrup even after 48 hours after cooking. Do you know what I am doing wrong.
    Thanks for your excellent recipe.

      1. Hello Aunty,
        Thank you so much for your reply.
        Probably I squeezed the water out too much because paneer was very dry also after making the ball I kept in the fridge for the ball to get firmer before cooking in the pressure cooker. I squeezed the paneer very dry because first time when I made I did not take enough water out and paneer was too moist to make a ball and I ended up making rasamalai.

        I will try today; thanks again for your wonderful recipes.

  24. Hello Manjula Aunty,

    I really loved your recipes. I also liked the way you have represented it along with some tips,suggestions and video. Thank You very much.
    As a new good i was not knowing some basic things about how to cook our authentic Indian food with in a simple way, which you have explained them

    I started going in kitchen after my marriage only, and here in USA i neither have my mother-in-law nor my mom to teach me technics of our authentic food and varities. I knew some basic repices, But your website is really very helpful

    I tried RasGullas today with same measurement as your and they truned out to be really yummy with a taste which remined me of India… even my husband was very impress by my rasgullas

    Thank you very much and keep posting traditional indian desserts and other recipes, the taste which we miss here in USA.

  25. Namaste Manjulaji,
    Your recipe of Rasgullas is looking very simple, I am planning to make this week end. I want to ask you that Which milk will have to use cow milk or full cream milk and second thing after putting them in pressure cooker how many whistles will have to take or we have to remove the whistle before pressure cook. Please guide..

  26. Dear Aunty,

    I love your recipes.In this rasagulla recipe, should we make the cooker visil? or just the pressure is enough? and can we turn the same rasagullas into flat pieces to use it for rasamalai? what is the shelf life of rasagullas?

    1. Srinidhi, I keep homemade rasgullas only for a few days in the fridge. Otherwise you risk them going sour since there are no preservatives in them. Better to be safe with milk products.

  27. Dear Manjula aunty,
    I followed your recipe and made perfect rasgullas..Thank you very much for sharing wonderful recipes and your knowledge and tips. I used fresh milk available in the cold section of supermarket which made rasgullas even softer and spongy.

  28. hello aunty…i jus love the recipies of urs..i tried bhendi masasla n it was toooo gud..hav had a luk at rasgulla..hope it ll turn out wel

  29. thanks a lot manjulaji for such simple and delicious recipe. i tried making them, and they turned out really well. i never knew making such wonderful rasgullas is so simple. i m greatful to u for this. thanks again.

  30. Dear Aunty,

    I tried making rasgullas using full cream milk, paneer became smooth too after kneading, but when pressure cooked for few min (5-7), it was raw from inside and not that spongy too. in the second lot i cooked them for 10-12 min but same result. please tell me where did i go wrong?

    1. Did u try to cut the rasgullas as soon as they were cooked… Don’t cut them straight away to see whether they r cooked from inside or not, keep them for a few hrs in the sugar syrup and then check them.

  31. Hello aunty,

    This is my and my husband’s fav dessert.
    I tried making rasgulla twice. But both the times, they looked fine, soft and puffed when I opened the cooker. But once out of the cooker, they get shrunken, hard and a little distorted in shape.
    Can u pls. suggest on what I can do to get proper rasgullas…!?

    1. Aarthy, you might be cooking them too long. For how many minutes to you pressure cook them? Do you turn the heat down to medium after the pressure cooker starts whistling?

  32. Hi Manjula,

    I tried your rasagulla receipe. But paneer is not turning well. I am using whole milk (full fat). Paneer is too soft to make a ball out of paneer. I am not sure how to make rasagulla’s now.

  33. Hello manjula aunty

    I tried making these rasgullas but many of them broke and the one’s which didnt break were not spongy. they were very hard.

    I had squeezed the whole water from Paneer by putting weight on it and left it for an hour.wheni kneaded them, they all didnt stick together so i added a few drops of water. tell me how can i avoid this breaking in future.

  34. Hi Sue,
    Chana as in chana dal in rasgulla? I’m not sure where you get that ingredient from in rasgulla. Maybe I am missing something. I think when making paneer for the rasgullas I’ve always been told to use whole milk as opposed to the less fat versions (i.e. 2%, 1%,etc…) For what ever reason it seems to work out better that way but maybe I am wrong. I’m just going by what my Indian friends & family have told me. But as far as when you say chana… I’m confused.

    1. Liane, she is referring to “chenna” which is paneer that is being used in sweets. Chana is not spelled right when referring to chenna. There is only a very slight variation in pronunciation between the two, yet the meaning is different.

  35. Hi Aunty,

    I made Rasmalai with vinegar instead of lemon juice. I put the chana in a food processor instead of kneading with hand. Then I pressure cooked. When I opened the cooker, they all stuck together and the texture was like spunge. I am not sure what went wrong. I used 2% organic milk.

    Thanks,
    Sue

    1. Swati,
      May be you used too much lemon juice to make paneer that can dry up and make paneer hard, or may be you squeeze the paneer for very long and paneer was too dry last make sure you had knead the paneer until your palm has became little greasy.
      Hope this will help you.

  36. Hello Aunty I am really grateful to you , as I saw your Rasgulla video on Youtube and in the very first trial of my Rasgulla making I got perfect Rasgullas. Thankyou so much you elucidate each and every step so well……. would love to have more recipes from you .

  37. hello aunty.. i do not have pressure cooker, so can u suggest me how long it may take if i try to make then in a pot ?

  38. Dear Manjula Aunty

    I tried the Rasgulla recipe and they turned out perfect. The first time I had tried back in 2002, my friend just asked me to hang the paneer till all the whey was gone. But that was not sufficient to take all the water out and most of the rasgullas broke. With your approach, I got perfectly round rasgullas that did not break and was all cooked. My 3 year old son loved it. The only thing was that they had a slight hint of lemon, but I enjoyed that too just as well. Especially, on day 3, they tasted very very yummy!! Thank you so much!

  39. Hi aunty,
    U r really grt aunty.All ur recipes are fantabulous. I tried Rasagulla’s today. But i made very small balls out of Paneer and it did not get double in size. Was it wrong with the size?

  40. I am making a year menu plan because I want my daughter to eat healthy. I have been looking for recipes to include in my menu plan but your recipes are the best that I include all of them! I like your site than foodtv.com… 😉 thanks.!!!!!!!! God bless

  41. Hello Aunty, I would like to know as to which Pressure Cooker have you used in this video for making the rasgullas ? Thanks !

  42. Hello 🙂 it’s my first time leaving a message

    I just loved these when I first tried it at a indian restaurant
    and always wondered if I can make my own
    and now I’ve found the recipe !

    I’m going to try making it this week
    wish me luck !

  43. Dear Manjula sister, i make cakes myself but i do not know how to decorat(icing) it, whenever i decorate with butter and icing sugar mixture it dont look fine.

  44. i made this few times with your recipe, it came out perfect….i did not use a pressure cooker, even then it turned out right. thanks a lot for teaching me this.

  45. Hello Manjula Aunty,

    Your bengali rasgulla receipe is great!! My husband surprised me by making perfect rasgullas at home with your receipe! I was amazed! Thank you so much. Keep guiding us like this always!

    Thanks!

    Regards,
    Pooja

  46. hi aunti, hw r u
    the receipe was great.
    I have done all as u said in ur video bt the rasgullas didnt turn in double size they remain small.wat to do plz tell me. thanks

  47. Here 2% milk is not avaiabe and so i tried making the rasgulla with full fat milk. When i was kneading the paneer they did not turn out to be as showm in your video. it started sticking to the base and as a result the rasgulla although did not break and were soft did not double in size. Need to remove more water or knead the paneer more?? Kindly suggest.

  48. Hi Aunty,

    Thanks a lot for this recipes of Bengali Rasgullas..I tried at home and in the first attempt the result was awesome….
    Pls. upload more recipes.
    Thanks

  49. Dear Manjula auntie jee, (luv to call u that) I tried yr Rasgullas n they came out terrific n so many friends have tried after that n all r happy. (for all hard rasgulla outcomes)Guys I believe you have to leave paneer standing for 1-2 hrs before rolling them into rasgullas…maybe it will solve the issue…:)

  50. Hi Aunty,
    i tried this one but………..i made the paneer as u showed but it did not increase in double
    every thing went very well like paneer and sugar syrup and the texture of the paneer was like ur paneer but…..still dont know i did same as u like pressure cook for 7 min., and all but………….

    Could u please tell me the reason why it did not double the size and instead of tht its lil..hard

  51. Hi Manjula g i have tried alot alot alot of times rasgulas but i couldnt make them right always they turn out to be hard, and small and the sugar syrup wud not go in, so they are just burnt paneer balls cud you pls tell me what am i doing wrong? i tried to make paneer with lemon and vingar but it is not helping me much.. paneer is wonderfull but rasgulas not :please tell me because i want make rasmlai.So if I know rasgulla I can make rasmlai.Thanks

  52. Hi dear Manjula i am living in Malaysia and did not find Indian pressure cooker here, so please let me know what to do as a substitute of pressure cooker to make rusgulla soft.

  53. hi manjula ji i have tried the rasgullas but i couldnt make them right. one thing i wanted to know that what is 2% milk. ihave tried of tetra pack milk. if it is tetra pack milk which company milk u r using.plz reply me soon i want my rasgullas should be perfect.thanx waiting for your reply.

    1. Nitin, You would have to have them vacuum sealed in a can (tin) or the plastic that doesn’t require refrigeration, but I don’t know where you could get that done. 6 months is a long time to try to keep anything that isn’t frozen or vacuum sealed.

      You may need to add a preservative even if you vacuum seal them, and I’m not saying the rasgullas would taste good after 6 months, but vacuum sealing is standard in the food industry.

      Just curious, but why do you want to keep them for so long?

  54. dearest Aunty

    Ur receipes are too good and easy to make…I tried the Rasgulas its awesome . thanks a lot . u are great aunty to share the knowledge

  55. Hi Manjula g i have tried alot alot alot of times rasgulas but i couldnt make them right always they turn out to be hard, and small and the sugar syrup wud not go in, so they are just burnt paneer balls 🙂 cud you pls tell me what am i doing wrong? i tried to make paneer with lemon and vingar but it is not helping me much.. paneer is wonderfull but rasgulas not :

    1. Hi Manjula.How r u?I tried bangali rasgullas.I did my best.Overall it was a nice job.Thanx to u for being me able to make my desired dishes at home.

  56. Hello Aunty,

    I tried the rasgullas today and they turned out perfect!! Thank you soooo much. Your tips are extremely helpful. I am a fan of yours!!! 🙂

  57. Your website is the beeeeesssssttttt. I tried golegape and really it was an excellent. Every body appreciated me and I appreciated you in my heart. I have tried rasgula two time but it came out hard pls tell me what should i do.reply

    1. hi Neeru,

      u have to take out the right amount of water by pressing the paneer under heavy weight for 1 to 2 hours and then comes the process of kneading paneer.
      either u can do with your hands like Manjula Aunty does or if u have a blender u can do it in that also. like i have a magic bullet so i knead it in this only. and u have to blend the paneer till the time u see a dough forming.then u can start making your rasgullas. so try it and then tell me.

    2. Neeru, you must knead the paneer firmly for several minutes until it is very smooth and all it isn’t grainy in texture. I use the heel of my hand and drag the paneer, scoop it back up, drag it out again and so on. Eventually the texture becomes soft and smooth. Then you are ready to form the balls and cook.

  58. MADAM,

    Your website is the best I am trying the bengali rasgullah. But i don’t have a muslin or cheese cloth. What to do

  59. I am trying to make rasagulla first time. When you say, 1 cup, what the measurement, is it a small tea cup approx 100 ml size?

  60. Hi,

    I have tried the rasgulla’s but it wont come out nicely, they were too much soft & easily to break, & there were no any test. I am so much dis pointed, i don’t understand what went wrong?

    Thanx

  61. Thank you so much for this recipe Manjula Aunty !
    I tried it today and the rasgullas are delicious and so easy to make !
    And all your other recipes look so good as well
    thanks again

  62. Hi Aunty,

    Thanks a lotttttttt…..I did make this rasgulla and it was awsome. I am trying to make this since long time but everytime I got disappointment. I also tried Jalebi it came out good. Aunty do u have recipe of Mumbai halawa(Ice Halwa)? Again thank you very much and now u r my GURU.

  63. I prepared the rasogollas last week.They turned out excellent.
    My husband is a bengali.He loved them!
    Till today he asks me where did i get them from!He cant believe that the rasogollas were home made.
    Thanks a lot for the recipe.

  64. Dear Aunty,
    Thanks for your wonderful recipes….I am still on my way for this recipe..and just culdnt wait to reply you as they have doubled in size and looking so wonderful….yet to remove it from gas stove and try it…
    Thanks again…I jus cannot wait to try out rasmalai..tats my favourite sweet….
    Have a nice day..

  65. Dear Manjula aunty,
    You cannot imagine how happy I am to discover your site. I love cooking and normally try out a lot of different dishes. But this was the first time I ever attempted rasogollas (being from Bengal you can understand that it is a real favorite) 🙂
    My rasgullas turned out really really nice. One quick question.. I think though they are really soft.. they did not break.. but they are really really soft. After putting them in the fridge for a while.. they became a little better.

    I read somewhere that adding maida to the dough helps to bind better, do you think it would help?
    Thanks aunty,
    Prajna
    PS: I would love to share some pictures as well..

  66. Dear manjula anty,

    I have tried the rasgullas it looks good, but my resgullas are not expanding and little bit hard, why it’s like thatkindly reply to me

  67. Hello Manjula Aunty, I made the resgullas for the first time today and they turned out fablous ! I followed your recipe exactly ! Thank you so much for providing the right proportions !

    I am looking forward to trying all your recipes now !

    Your website is a treasure 🙂

  68. Hi Manjula Aunty…..
    I tried ur Rasgulla recipie for the 1st time and they came out very well……thanks a lot for a lovely recipies it was very simple us. But i have a dought little bit lemon taste was there what i should do for that……..Even i tried channa masala …… caroot halwa….. it came very nicely…… thanks a lot aunty

  69. Hello Aunty- I do not have a pressure cooker. Can I still make the Rasgullas? How would I modify the cooking? Thanks for a great website.

  70. i tried making the rasgullas, they were really perfect and very tasty. Thanks Manjula aunty for explaining this receipe in detail

  71. Hello Aunty,

    I tried Rasgullas and Rasmalai both. When I made Rasgullas they were good but not spongy like they should be.What can be the reason Please tell me.
    Second time when I tried Rasmalai then my Rasgullas were spongy 🙂 but lil bit scattered & not in shape.They were all stuck together in the cooker.I used Knife to seperate them.When hot they were soft but after cooling them it became lil hard.
    I think I used more sugar this time.Is by using more sugar they become spongy?Or My Paneer was not good?Please reply me Aunty.I want to make Perfect Rasgullas 🙂
    Thanks for your wonderfull recipes Aunty 🙂

  72. Dear Manjula aunty,

    I tried ur rasgulla recipe but it is not expanding and it is little hard.
    Why it is so? Please reply me.

    Regards,
    Anu

  73. i cant believe it!when i went to my kitchen to try rasgullas recipe i was quite sure that they will not come out perfect coz this was the first time i was making rasgullas.but to my great surprise they were perfect.my husband was so happy to see the rasgullas.the proportion of sugar and water is also perfectly right.aunty,thanks a lot .your recipe for rasgullas is great.

  74. hello manjula garu,

    i saw ur receipe n note it on a paper n tried immediately with 1litre milk.it was really good to taste,it was in round shape with no cracks.but the problem is i dint get it in biggersize(double the size).i pressured it for 2 whistles in a cooker.

    can u please tell me how to bigger in size.

  75. Hello Manjula Aunty,

    I tried ur Rasgulla recipie for the 1st time n they came out very well..thnks alot for expaining these lovely but difficult recipies n making them really simple for us.
    The rasgullas i made expanded very well,texture was nice n tasted heavenly..but only thing is that they became slightly flattened in shape ( like for rasmalai ) n had few cracks on d outer surface..Can u pls tell me the reason for this..Also i cooked the Rasgullas in a big vessel with a lid for around 20-25 min..as the pressure cooker i have is v.small.
    Can u pls expalin us the process of cooking perfect rasgullas without presure cooker..?..regarding the heating level n how much time we have to kip on the heat and any other imp things realating to the vessel n lid to be used..? I wish to make these again soon..so pls let me know the details
    Thnks again 🙂

    1. Hi Meenal,
      About having rasgullas round that depend on the paneer, right amount of taking out the water that I find hard to explain. I make these rasgullas may be two or three times a year and I have the same problem some time they can be round and other times little flat and I feel it is ok as long texture is good.

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