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Ras Malai

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Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

This recipe will makes 12 Ras Malai.

Ras MalaiIngredients:

for Rasmalai Patties:

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

for Milk mixture:

  • 3 cups of milk
  • 2 1/2 tablespoons of sugar (adjust to your taste)
  • 1/8 teaspoon crush cardamom
  • 1 tablespoon sliced almonds and pistachios to garnish

Method

Making Paneer:

  1. Mix lemon juice in half a cup of hot water and keep aside.
  2. Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
  3. As the milk comes to a boil, add the lemon juice slowly 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, 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. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
  9. 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.
  10. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

Making the Rasmalai:

  1. Divide the dough into 12 equal parts and roll them in smooth balls.
  2. To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
  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 cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
  6. Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening.
  7. Take out the patties from the syrup and squeeze them lightly,and keep aside.
  8. Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
  9. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
  10.  Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
  11. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
  12. Serve the Rasmalai chilled.

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206 thoughts on “Ras Malai

  1. hello aunty,
    today i make it, it’s looking yummy, tomorrow come my friends let hope they enjoy this sweetdish: -)))))))))))))
    after they teaste it i will tell about how it become

    thnks nd nameste

  2. Hi Mam,

    I wanted to prepare Rasmalai on my hubby’s birth day. So I had bought ready Paneer from shop and started to prepare. I kneeded the paneer so that I can make balls out of it. After I prepared balls, as your recipe method I had put those balls in sugar syrup in pressure cooker. But after 2 or 3 mins, paneer balls broke and mixed in the syrup. I dont know why these balls broke. Instead of Rasmalai, I had to make khova out it. Please suggest what would have gone wrong here.

    Regards,
    Shwetha

    1. Swetha, you must use homemade paneer for this dish.

      The store bought paneer is best for adding to vegetable dishes. Homemade paneer is soft and can be kneaded to a silk like texture and then formed into the desired shape.

      Make the paneer at home and have everything ready so that when the paneer is done, you can start kneading it WHILE IT’S STILL WARM. That’s one of the secrets. Don’t let the paneer get cold.

    2. I suggest to make the rasgulas with fresh paneer, they will be great, and is very easy to make. But instead of boiling the paneer balls in pressure cooker, cook them in a normal pot, covered with lid on medium high heat. I use to make the syrup much thinner then the recipe says, when boiling water evaporates and syrup will become at good amount of sweetness. Drop the rasgulas, when the syrup is fully boiling. In about 30 min they are ready, and they are super spongy and soft.
      I saw this at sweets shops in West Bengal.

  3. Dear Mam

    Yesterday i prepared Rasmallai..and it turned very delicious.But i bought paneer from outside. Maybe i will try with home made paneer.
    Thankyou for such a tasty Recepie.

    Biji

  4. This recipe turned out pretty good. Although I will make a few changes the next time I make it:
    The ras was a bit too light in consistency for my liking, I like the ras to be thick and creamy, so I would maybe use half n half milk next time…and cook it well…Also, I threw in a lot of pistachios and saffron in the ras to give it a nice flavor. I also needed to add more sugar to the ras to make it sweeter.

    Lastly, I experienced some difficulty with the milk. I used whole organic milk to make the rasgullas, but the milk I used (Horizon) only left me with very little cheese after I strained it. So, do not use Horizon, if you do, you will have to use double the quantity, which is what I did….

    On the whole, the recipe worked fine, the rasgullas came out really nice, and I’m proud to say that I can make ras malai at home now!
    Thank you!

  5. I did the Rasa Mallais directly boiling the paneer with adequate milk in the pressure cooker and it came out well
    Thank you very much for your recipes

  6. Dear madam,
    i saw your videos of making both Rasagullas and RasaMallais,it both came out well.I did the Rasa Mallais directly boiling the paneer with adequate milk in the pressure cooker and it came out well
    Thanks again

    1. Mazee, Did you rinse the paneer as noted in the recipe? I personally use vinegar to make paneer and not lemon juice. The vinegar leaves no flavor. Use about 1/2 less of vinegar than lemon juice to make paneer. Since vinegar is more acidic, you use less for the same results.

  7. hello,
    im zeba and i looooove all of your recipies , i wish i cud taste every thing u make, right there. : ) .(i wish i ws ur neighbour at least !!!)

  8. Dear Manjula,

    is it possible to make ras malai without pressure cooker? is it possible to substitute it with a regular pan?

  9. hi manjula ji,
    my name is also manjula and ‘am mother of two kids.iam a very big fan of u and ur dishes.
    recently i tried rasmalai which is my son’s favourite dessert.it comes out very well.i tried it twice within a week.my hubby also likes it very much aunty.thanks a lot for all ur wonderful recipes .
    cheers,
    manjula.U

  10. Dear Aunty,
    I am just finish rasagula and starting to prepare rasa malai,
    I am a bharata natyam dancer, and my friends and me love you so much.
    We love your hands!!!!!!
    Thanks you

  11. Hi aunty

    I tried making rasmalai…It turns out good except that the patties are slightly harder….Pls let me know how to get soft rasmalai patties…Thanks…

  12. Manju auntyji,

    Can you please confirm whether to use 2% or full fat milk for ras malai and ras gulla?

    Thanks,
    Monika

  13. dear aunty…
    its really very very good to watch you wonderful recipes.. i’ve tried ras malai.. awesome to taste..
    thank you so much.

  14. dear aunty,

    i tried this and it came out really good .excellent …..give us more treasure………thanks and regards

  15. Thank you so much Mrs. Manjula for your wonderful rasmalai recipe. I made the rasgullas and they turned out perfect and now the balls are simmering in milk for the rasmalai. Yumm!! Your measurements are accurate and there is perfection in your recipe – so thank you once again and keep up the good work!

  16. Dear auntyji,

    thank you very much for your fabulous demonstration.I tried your rasagulla recipe a couple of times and it is coming very well.I have one doubt though.

    If i am making double the quantity i.e. with 8 cups of milk should i proportionately increase the sugar water content.

    I mean should i double water to 9 cups and sugar to 3 cups?
    or can i cook in the same syrup twice?

    Again thanks a lot for teaching us

    regards

    vidya

    .

  17. Namaste Manjula,

    I fell in love in your cooking. Today I made my first dish after your recipe, Ras Malai and it came out perfect. I must admit, yet after secod time I had made paneer, bacause at first time I had burned the milk. Now I am waiting for Ras malai to chill and writing these words to u.

    Love

    Larisa

    P.S. Can not wait for the next recipe!

  18. I love ras malai! I havent made this recipe yet but I was wondering because when I eat it at a restaurant by my house it had like a lavender fragrance to it. Is that something extra that they add or will this recipe be like that also?

  19. namaste auntyji,
    i have tried many of your recipes.Its really great.Me and my husband are a big fan of your recipes.I would like to make a suggestion.If we add some saffron to make it even more colourful and delicious.I had tried by adding it.It worked great.Just thought I might share this with everyone.Keep up the good work auntyji.May god bless u.

    1. hi majitha,i never used saffron can u please at which step in rasmalai we should add saffron and how many strands?thanks in advance.

  20. hello aunty ji. hope you and your family are doing good. i want to thank you for your recipes. These are so easy to make. i am learning a lot from these recipes. thank you once again.

    GOOD LUCK.

  21. Dear Aunty, can you please show us how to make habshi sohan halwa (soft). I really like the way you show how to cook. Your recipes are very easy to understand and easy to try at home with most of the simple ingredients.

  22. thank you auntyji.
    i never thought rasmalai recipe was easy. it turned out well.

    can you add your recipe of hyderabadi zafrani pulav and traditional salads?.

    thanks again.
    Happy Diwali

  23. Namasthey auntyji

    Wish you and your family a Happy Diwali! I tried ras malai recipe today and it came out really well.

    Thank you for teaching us,
    Vaishnavi

  24. Hi Manjula Masi,

    do you have a recipe for shrikhand and also can we use fruits like pomegranite, grapes, apples, what others fruit can i add to shrikand?

    thanks

  25. how to make rus gula please can u post for that i did n t find on u r site recipe for that
    pls am enjoy u r recipe Manjula everyday…

  26. I am not of Indian descent, but I must be in spirit. I LOOOOVE indian food. My friends make fun of me ’cause I eat at an Indian restaurant every single day!!.. I’ve watched your videos, and they are fantastic. I now can practice my Indian food at home. Thank you sooooo much. This is such a great idea. Showing us videos of how to cook… Very, very grateful. So you know I will be watching this site often and trying out all my favorite food. Thanks

  27. Hi aunty ji,
    I want to make ras malai first time, but I couldn’t understand ur ingredients quantity. There are 4 cups of milk needed. Can I measure with standard cup or please tell me how many gms. come in one cup ?
    Thanks for amazing recipies.
    sarb (Australia)

  28. Hello again!
    I want to make rasmalai & rasgulla……both are my favorite dishes….but I jus want to know how much water & how much sugar I shud mix for syrup. I mean sugar-water to boil the cheese bolls. Pl. help me for this, so tht I can make these dishes today.
    your fan
    Pooja.

  29. Thank you for this recipe! I love Ras Malai and it’s very difficult to find where I live. Turns out it’s very easy to make. I’ll recommend this site to all the indian food lovers I know.

  30. Hello Manjula ji, hope you are well. So far i’ve made ras malai twive, gulab jamun, samosa and i used your biryani method but made chicken biryani. My confidance in cooking hasten folded thanks to your directonsand simple instructions for us novices. Our ramadhan is even morespecial thisyear.
    Can you teach how to make koya please.
    love samia. uk

  31. hi manjula, i have made the rasmalais twice now and the second time i made them i was doing it for a lot of people so i made about triple the amount and i used about six lemons and the patties tasted just a tad lemony, should i have used just a 1/4 of a cup of lemons?

    1. Use only enough lemon juice to seperate the milk. Pour it slowly into the boiled milk. Once you see the curds start to seperate, then stop. Doubling or tripling the milk for paneer does not automatically translate to doing the same for the lemon as you have learned. Good luck next time.

      Personally, I use plain distilled vinegar for making paneer as it doesn’t leave a flavor in the paneer.

  32. Hello Aunty,

    Thanks for all your recipes. It is of great help to ppl interested in Jain recipes..

    I tried the Rasgolla, but mine turned out to be hard. I used the pressure cooker with whistle and let it on for 7 mins….Coud it have turned hard bcos I overcooked or kneaded the dough too hard?

  33. Namaste Auntyji,

    I just made your rasmalai recipe and it turned out to be very delicious. Thanks a lot for all your wonderful recipes.

  34. Great recipe and video! I am eager to make it. However, I would like to know if it is really necessary to place the rasgulla’s in the sugar syrup or can I just place them in the milk mixture for rasmalai when it’s done?

    Thank you

  35. Hello Aunty,

    You are awesome…I tried your rasmalai yesterday for the first time and it was a major hit…I do not have a pressure cooker but I just covered and boiled it for 20 mins…the rasgullas doubled in size and they were super soft…i felt like i bought the krishna sweets back home 🙂 thank you so much for your wonderful recipes..please keep posting a lot of recipes…you make us to feel cooking interesting…

  36. I’d love to try this recipe. I was just wondering if you could give me some advice on the milk. Which milkfat content should I use?

    Thanks!

  37. HI aunty,
    Thanks for the recipe. I tried and it turned out a great hit among my friends.

    Can u please tell me what should I do with the sugar syrup that is left out after we take a rasgullas and make rasmalai ? Can it be used in some other recipe ?

    1. Perhaps you could take the syrup and chill it and then use it to make a sweet lime or lemon soda. A squeeze of juice, some syrup to taste and some soda water. If there are any paneer pieces in the syrup you should strain it before putting it in the refrigerator.

  38. Hello Manjula Aunty,
    I can’t thank you enough for sharing your recipes. Today is the first day I tried your recipe. Your recipes are easy to follow and I can’t wait to try all the other recipes. I tried to make paneer today and I am waiting for an hour to end so that I can see how the paneer turned. I will be trying the rasugulla recipe, I have a question for you.. I have hawkins pressre cooker should I use the whistle when I put the rasgullas in it, if so then for how many whistles should I wait before putting the pressure cooker under the cold water?
    My husband and I are vegetarian and he loves indian cuisine, I can’t wait to make these dishes for him. His favorite dish is malai kofta and I have never ever been able to get that right now I have your video to follow.
    I am so glad i found your videos. Thank you so much for sharing such wonderful recipes and simplifying it.

  39. hi Manjula-ji,
    i have tried lots of ur recipes. last week i tried this rasmalai. it came very well. but the rasmalais were little bit harder than the one we get from shops. i dont know what went worng. Can u tell me why? Waiting for your reply

  40. Manjula Auntieji!
    What a wonderful website, thanks for putting so many recipies up on here, i can’t wait to start cooking them! This is a great idea and the videos help so much. Can’t thank you enough! Can’t wait to impress the family with tasty dishes!! THANK YOU AND PLEASE KEEP THE RECIPIES AND THE WEBSITE LIVE!!

  41. Dear Manjulaji

    I have learnt few receipes from your website. Many thanks. Your receipes are simple to follow. I like your website. Keep up the good work.

  42. Hi Manjula aunty,
    I have tried rasgullas,ras malai,salads ,bund gobi matarand palak paneer.they really turned out well.my husbands favourite was ras malai, he just loved it.
    thank you!!!!!!!!!(plz teach how to make cham cham).

  43. Hi, Manjulaji
    First of all thank u so much for uploading your recipe videoes on web. Video helps a lot!!!!!!
    I have tried your receipe. It works, but at the end of bite the rasgulla tastes bitter & sticky. Can u tell me why? Waiting for your reply
    Thank u

  44. Dear Manjula aunty
    This website is really good and all your recipes interesting and makes me visit everytime i want to cook something for the weekend.I hav etried your samosa and puloa and it came very well. Will be trying your rasgulla/rasmalai too. Happy new year to you and your family..

  45. Hi Manjula Aunty,
    This is my secret website now:)
    i have tried appetisers( veg pakora, khasta kachori), dessert(rasmalai, bengali rasgulla), naan from your website, and trust me they have come out just superb.
    You do a wonderful job and also your family who record it so decently!!!
    take care and a very happy new year.
    -Tanu

  46. If you add the saffron in rasgulla to give the yellow color you have to add too much witch will give a bitter taste, usually when you buy at any shop they add the food coloring to give the color. I don’t like to use food color so I will use saffron in the milk you dip the rasgullas and that gives nice smell and good taste.

  47. Hi Manjula-ji.
    I want to kiss your hands for giving us this rasgulla resipie. Really Thank-you very much. Now i am expert in making rasgullas.

  48. aunty,
    please help me.. i was making ras malai that day… i made the paneer…squuezed out water… when i made into balls, they were soft…. but when i cooked them in sugar solution, all my ras malais got dissolved and disappeared…

    my husband loves ras malai so so much that he is asking me everyday when will i make them for him…

    please tell my mistake and the solution so that i can prepare him very nice and lovely ras malai

  49. Thanks Aunty for ur valuable comments. Again I tried making ras malai, and it came out excellent. My husband liked it a lot. Thanks a ton for the wonderful recipes and guidance. May u get all the happiness in this world.

  50. Thank you Aunty ,I have Receive Your Ras Mali from Meta Cafe .I am From Burma ( Myanmar ) Country , In Yangon Youtube is Blocking and Avaiable Meta cafe Only.
    Therefore your Many Receipe upload on Meta cafe Web ,That is suitable for me.
    Thank you a lot Aunty for you Ras Mali Receipe on Video Version on meta cafe .

    Nyi Nyi Moe
    nyinyimoe@gmail.com

  51. Hi Manjula !
    This recipe calls for cooking in a pressure cooker.My question is – do I need to use the weight on the cooker, while pressure – cooking or just steam without the cooker weight ?????
    Your recipes are really people friendly & easy to make.Thanks

  52. Hello Sunita,
    Don’t be discouraged some of the recipes are little harder then other. You have no idea how many times I have made Ras malai and rasgulls and they came out really hard or flat or broken but I thought it was ok and I made something different out of them as you see my suggestion if you check rasgulla recipe.
    Like you mentioned may be you needed to take some more water out of paneer or you need to knead the paneer little more.

  53. Hello Aunty,

    I am really feeling so low today as my rasmalai’s didnt puffed up. What could be the reason for this as the paneer was soft and the balls too were same as u mentioned. But still my Diwali sweet preparation was a waste. Plz do guide me where I went wrong.

    Thanks n Regards,
    Sunita

  54. The Rasmalai was absolutely FANTASTIC!I have tried many recipes but none were even close-I LOVE IT and so do my kids.Thanks SO MUCH for sharing this recipe.

  55. Hello antyji, I tried making rasmaklai that went very really well my familly enjoyed it.Could you pleease give us the recipies of idli my kids will like it very much .Thanks 4 all your lovely video you are great Anty .

  56. hello auntyji,
    Today i tried making rasmalai, watching ur video, I have 2 questions:
    – i made rasgullas in 2 pressure cookers since I had around 30 balls. In one of the pressure cookers i gave them the shape of patties to make rasmalai but they did not expand as much as the ones i put in the other P.C. , in which i gave the shape of balls to serve them as rasgullas. was it the shape that prevented it from expanding?
    – secondly, how long can i store the sugar syrup in which i made rasmalai patties to reuse them for another batch?
    please help.

  57. HI Dear
    I am too excited I made ur tamarind chutney with dahi vada, seems to be really good. Now i am going to try ur Rasmalaai . I am too excited to view ur website as If i had found a big wealth . God bless u .
    Cheers

  58. namaste aunty ji, aap ki rasmalai ki reciepe use kiya, bahut acha lagga husband ko. i didnt made it in a cooker. but acha banna. thanks aunty.

  59. I have tried it n number of times and each time it comes out equally good. Really loved by my husband it’s easy to make , quick and delicious sweet dish.

  60. hello, thankyou for all your lovely recipes..i tried making rasmallai, one of my favourite desserts and it came out reasonably well..the only problem was, that the rasmallai came out a bit hard, and did’nt increase much in size after pressure cooking…how can i solve this problem?

  61. Thank You so ………..much for the wonderful recipe. I made it for the first time and it turned out to be a great hit. Everybody liked it very much…thx once again!

  62. Hi Aunty,

    I’m from Singapore , my two year old daughter loves ras malai very much and every time i need to travel to indian sweet shop. Now I tried your Ras Malai recipe. I turned out well and was awesome, the malai’s just melted in the mounth. I used whole milk to make the Paneer and normal milk for the milk mixture. As you have mentioned in you recipe , the crucial part is getting the water out of the paneer. I squeezed hard and the patties were breaking and not able to make balls, then i added the extracted water little by little to make it into a dough and turned very well.

    Now i have a dessert recipe for my guests. Thanks Aunty , this is the best Ras malai recipe i have come across.

  63. i just got ur website for youtube yesterday and was watching all the vidoes and today morning i tried this rasmalai and it came out so well ,the only difference i made is i didnt made paneer bought Ricotta chese from the Supermarket , my husband and kid loved it very much , i m really thankful to you for sharing such a good recepe

  64. Hello Shikha, after every batch you should add 1/8 cup of water but next batch rasamalai will get some color so I advice after 3 batches change the syrup for sure. before you refrigerate the rasmali they will be soaking in milk.
    I always surve rasgulla or rasmalai chilled. Resmalai istill will be very soft and melt in mouth.

  65. I am planning to make rasmalai for a get-together..and I have to make around 40 rasamalai paties. I guess we can reuse the sugar syrup while making the rasmalai patties?…But
    – After repeated use ..it will get thicker, i guess..should i add water, before making the next batch?

    And I will make it day before, and will refrigerate..after rerigerating for 1 day ..it will lose the “melt in the mouth” quality….How can i gain back the softness of rasmalai?
    -Should i put it in oven for sometime and cool it before serving,
    or -any other method.

  66. The lemon juice tht u took looks more than 2 tblspn (+ 1 tblpn. water) – Is 2 tblpn. enough to curdle 4 cups of milk ? I am fed up of unsuccessfully trying rasmalai- but since I found your recipe good, I don’t want to fail again. Thanks for all the lovely videos. We look forward to more recipes from you.

  67. Oh, thank you for your website. Cooking vegetarian for me can be a challenge, but having your videos makes it so much fun! I’ve learned so much in just a few hours and your calm voice makes me more confident in trying new recipes….I’m off to cook my Moong Urad Dal now!–Sylvia

  68. Namaste aunty ji
    u remind me of my mom in India.
    I tried this ras malai recipe and it came out excellent, my husband just loved it!
    I have tried rasgulla many times but this time i followed your recipe to the t and it came out very well, i am thankful to u for sharing with everyone.God Bless and thank u.

  69. Hi dear Manjula my name is Beheshta i`m from Afghanistan and i leave in U.S.A love ur website Thanks for all ur hard work Ms Manjula i just got engage and i`m learning and your website made my life easy my lovely he loves all Indian desserts and ur website is helpful for me because to be a good wife i have make my husband and ur web site is one of my gool thanks be safe and happy always! thanks from Beheshta

  70. Hi Manjula,

    My name is Tamara Nair, I am Puerto Rican, I want to thank you so much for your wonderful teachings in youtube due that I am married to an Indian from Kerala and my biggest fear was not able to cook Indian cuisine. I have done so many of your recipes and it comes out super great, I loved and enjoyed Indian food. I can considered myself an expert already. I did the ras malai without the pressure cooker because I am a little afraid of using the pressure cooker so I used a big pot and cover it with for a little more time and it came out just perfect just like yours. Thanks a million, please don’t stop teaching more of your terrific dishes, my husband is learning too, he does the gulab jamun better than me. Tamara

  71. Namaste aunti ji

    My husband came across this receipe and he requested me to make it. One day i gave him surpise by making Rasgullas. It came out very good. Even yesterday i made Okra sabji from your receipe which was quick in cooking and tasted very good.
    Thanks a lot,
    Geeta

  72. Thank you for your response, Aunty-ji. I have another point. Yesterday I bought some cottage cheese. I got rid of the extra water, and then I mushed it and added cardamon powder and brown sugar. I cooked it in a pan for a couple of minutes, and then I put it in the fridge. When it hardened, it tasted like sondesh.

    Do you think I can substitute cottage cheese or ricotta cheese for any of your cheese based recipes?

    I know that cottage cheese does not stay solid when cooking (it turns to liquid).

    But I would like your opinion.

    Thank you so much. I am learning so much from your demonstrations! I have forgotten so much of my mother’s cooking, and now I am learning them again.

  73. Aunty,
    Can I make this recipe without a pressure cooker? I want to try and make this (I miss rashmalai so much), but I am in the U.S. and I don’t have a pressure cooker.
    Thank you for this wonderful website!

  74. This is an amzing site! Well done.I have been looking for a rasmalai for many years and cant wait to try this.My father(deceased) used to by this for me when I was a little girl and I loved it.Now I can make it for my children!! So many of these recipes bring back so many memories and I cant wait to cook them!
    Ayshea

  75. Hi Manjula,
    I sent you a mail already complimenting you for the wonderful rasgulla, rasmalai recipe and thanking you for teaching us.
    I want to know if you use a pressure cooker, is it better to put the whistle or without the whistle? My rasgullas are spongy but I want them to look porous. What can I do to ensure that?
    Also please give such demonstration for pani puri.
    Please let me know.
    Thanks & best regards,
    Anu Singh

  76. Hi Manjula ji,
    I am from Singapore and stumbled upon your website while on google.
    I made kachoris & rasgulla, its amazing, the recipe succeeds!
    Thanks a whole ton and I am recommending you to all my friends,
    Anu

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