I followed ammas cookbook method this time and got perfect rasgullas.I did reserve few rasgullas for rasmalai and the post is ready too 🙂 Both were very tasty and was emptied in a jiffy.I made them as mini rasgullas and they were looking cute as snow white balls 🙂 So here goes the step by step recipe from my kitchen, hope its useful who wants to try your hands on rasgulla.
Rasgulla Recipe
Recipe Category: Sweet | Recipe Cuisine: Bengali
Milk – 1/2 litre
Lemon Juice – 1.5 tbsp (or) Curd – 2 tbsp
Water – 1 and 3/4 cups
Icecubes – 4 to 5
Sugar – 3/4 cup
Cardamom powder- a generous pinch
Pistachios – 3 to 4 chopped finely for garnishing
Method:
- Heat milk, bring it to boil and simmer it. Take 1.5 tbsp lime juice from a lemon and keep it ready.
- When milk starts boiling, add the lemon juice to the boiling milk and stir properly. Stir continuosly till the whey water clears and the milk curdles completely. Before adding icecubes you can take some whey water which can be reserved for future use which is what I did. Now switch off the stove, add ice cubes and allow it to melt completely.
- Take a muslin cloth and pour the curdled milk,filtering the whey water completely.Wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30mins without disturbing it.
- After 30mins, the paneer would be crumbly in texture. Now knead it well for 10mins. Once everything comes together to a smooth pilable dough, form them into smooth mini/normal lemon sized balls and keep aside. I made around 13-15 mini balls.
- Heat water in a wide bottomed vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins.The balls will go to the corner, move them to the middle. Keep in medium flame and close with a lid. Cook for 10mins opening the lid every 3-4 mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. After 10 mins, the balls would be closely doubled in size.
This is the stage when your rasgullas are done. Cool it completely, add chopped pistachios and chill it for an hour and serve chilled. This method was from ammas cookbook and I find it easy as you can open and see the rasgullas now and then.Though amma kept on saying to try with whey water to make the paneer as that is the traditional bengali style of making rasgullas, this time I am completely satisfied with the results. But sure to make it once with whey water and update it here with my feedback.
My Notes:
- The whey water can be used for making chapathi dough which makes chapathis very soft. It can also be used to curdle milk while making rasgulla next time which is the traditional bengali method.
- After the lemon juice/curd is added stir well and continuosly till the whey water clears out completely.
- The smoother the balls you make, the rasgullas will not crack out when getting cooked.Also make sure to simmer once the balls are added for the first time.
- I felt adding curd better as I could feel the faintest smell of lemon juice which noone else felt at home.
- The rasgulla texture purely depends on the way the balls are getting cooked so follow the procedure as mentioned.
Jisha says
January 9, 2011 at 3:39 pmwow..yummy.very tempting….loved your pics too…
RAKS KITCHEN says
January 9, 2011 at 3:44 pmWow,they look really so cute and your camera has done wonder,wonderful clicks!!
Priya says
January 9, 2011 at 4:24 pmSpongy and juicy rasgullas tempts a lot..
Satrupa says
January 9, 2011 at 4:36 pmThe rasgullas look utterly cute and delicious. I make them often …. the procedure I follow is almost the same as ur's.
Cheers,
Satrupa
http://satrupa-foodforthought.blogspot.com
Suja Sugathan says
January 9, 2011 at 4:38 pmDrooling..love this so much
Beautiful clicks dear.
Nithya says
January 9, 2011 at 5:45 pmExtremely beautiful rasagullas 🙂 Pinreenga madam 🙂 Love the pics a lot. And the stepwise pics are surely going to help me a lot. Background color is cute too 🙂
VS says
January 9, 2011 at 5:47 pmAwesome click Sharmi!Double like it.
Sayantani says
January 9, 2011 at 7:06 pmwoww really good result.
Happy Cook says
January 9, 2011 at 7:13 pmThis is my husbands and daughters favourite Indian sweet and this just looks so so good.
Rachana says
January 9, 2011 at 7:46 pmRasgullas are my favourite and you have done a marvellous job.
The Foodie says
January 9, 2011 at 8:08 pmThis is my first time here and I can't take my eyes off ur rasgullas…. looks so soft and droolworthy.
Laavanya says
January 9, 2011 at 8:14 pmRasagullas and rasmalai are my favorite too. THey have come out perfectly!
SpicyTasty says
January 9, 2011 at 8:23 pmvery nice presentation..beautiful clicks..
Mrs K says
January 9, 2011 at 8:52 pmThese look & sound like," melt in your mouth " rasgulla variety,sharmi 🙂 I love how you have achieved these results,there are absolutely no cracks and they look like smooth snow balls and they also look so spongy and soft on the inside.I have bookmarked the recipe for future refrence:) Thanks!!!
Nags says
January 10, 2011 at 1:34 amthey have come out super well and very cute. i must try this sometime!
aipi says
January 10, 2011 at 3:01 amWhoo..they look totally cute n droolworthy..perfectly clicked!
US Masala
Padma says
January 10, 2011 at 3:23 amRasgullas look really so cute and delicious. Nice step by step pics.
Priti says
January 10, 2011 at 4:18 amLooks very tempting …and nice clicks
Prathibha says
January 10, 2011 at 5:53 amThey look super cute dear….This tops my favorite sweet list..:)and even the pics r damn good.
savitha ramesh says
January 10, 2011 at 6:20 ambeautiful rasgullas madam.awsome presentation and expanation
Gayathri's Cook Spot says
January 10, 2011 at 8:48 amRasgullas are so cute..
chaitrali pathak says
January 10, 2011 at 10:44 amwat a lovely step by step detailed process…loved it…Looks super delicious…please receive ur tag from my blog
Lavi says
January 10, 2011 at 10:54 ambright and classy pics. Rasmalaa is my fav. Love your perfect rasgulla's!
Mona says
January 10, 2011 at 4:40 pmMini Rasgullas look very cute and immensely delicious!
zaiqa.net
Ananda Rajashekar says
January 10, 2011 at 8:00 pmoh how pretty and cute they look…lovely step by step instruction i too tired from sailu kitchen and pressure cooker worked for me..thank god impressed mum with that 🙂
Yummy Team says
January 10, 2011 at 8:51 pmPerfect and yummy ragullas..Gorgeous clicks!!
Kairali sisters says
January 10, 2011 at 9:23 pmCute they looks and yumm they taste for sure…
Satya says
January 11, 2011 at 4:10 amDrooling…. what a lovely presentation… thanks for the recipe
GEETHA ACHAL says
January 11, 2011 at 4:33 amSo tempting and lovely preparation…Thanks for sharing…
rekhas kitchen says
January 11, 2011 at 8:03 amMy favotite sweet looks so cute can I have 1..234 from that bowl..
Sarah Naveen says
January 11, 2011 at 3:37 pmnice recipe..beautiful clicks..looks so delicious..
Kitchen Boffin says
January 11, 2011 at 4:17 pmi can see that u hav got perfect rasagulas… i had tried my hand on these some two months back and didn't come out perfect.. i didn't use ice cubes as u did.. i would like to try it this way..thanks for sharing..
they look perfect n nice clicks!
Pavithra says
January 11, 2011 at 6:04 pmAbsolutely tempting .. wonderful texture sharmi… Love it.
Vandana Rajesh says
January 11, 2011 at 8:10 pmPerfect rasogollas..loved the pics.
Anu Nandu says
January 11, 2011 at 8:22 pmThey look wonderful! Perfect little size to pop a few in the mouth!
Madhavi says
January 11, 2011 at 8:25 pmOh mouth-drooling post….yummmm!!!
http://vegetarianmedley.blogspot.com/
Subhie Arun says
January 12, 2011 at 12:30 ambeautiful dish with lovely click!neva tried making my own..step by step inst is v useful..thx for sharing…following u onwards
FoodLovers says
January 12, 2011 at 2:18 amwhat a coincidence today i posted all paneer related recipes in my blog Rasgullas ,Rasmalai,Rabdi…. i like urs cute little white spongy balls
Angie's Recipes says
January 12, 2011 at 1:20 pmThey look so cute and delicious.
Bharathy says
January 13, 2011 at 2:14 amLovely looking rasagullas, Sharmi!! wonderful shots too!! 🙂
yet to see the vadai pic…takes a bit longer to get downloaded..
swapna says
January 13, 2011 at 3:50 amTempting rasgullas….love those cuties!!
Cham says
January 15, 2011 at 6:37 amI made seeing Manjula's website in pressure cooker for Xmas, they came out perfect but did totally low fat.
Mini version is cute and perfect!
? says
January 15, 2011 at 11:46 pmPongal greetings to you.
Chanced upon you blog; loved the snapshots of rasgullas. They look perfect!
Liked your post too; tempts one to try this recipe.
sanjeeta kk says
January 16, 2011 at 3:40 pmGood presentation, makes it easy to follow!
Lite Bite
Vidya Mohan says
January 18, 2011 at 6:35 amhi sharmi
what is whey water? am beginner when it comes to cooking and i follow your recipes which is simple and gives good result 🙂
Sharmilee! :) says
January 18, 2011 at 8:48 am@Vidya : Tats ok. Whey water is the water that seperates once we add curd/lime juice in milk. The water that seperates can be collected and used in future for making rasgullas
Scribblingzzz.. says
February 4, 2011 at 4:16 pmLooks mouth watering… slurp., slurp.,
kellie says
February 26, 2011 at 9:41 pmThis process seems similar to some cheese making. Is that what they are? Cheese?
Sharmilee! :) says
February 27, 2011 at 4:37 pm@Kellie : I'm not sure of cheese making process but this is the way we make paneer too
Saranya says
March 29, 2011 at 6:47 pmSoooooooooooper sharmila 🙂 too lovable recipes ….gold bangles to your hands:)
Laxmi says
June 13, 2011 at 12:47 pmAmazing Pics of Rasgulla. Can you tell me why do you add icecubes?
viji says
June 18, 2011 at 5:59 amhi sharmi mam
For making rasagullas shall we require full creamy milk or fat free milk?
Sharmilee! :) says
June 18, 2011 at 6:07 am@Viji : I used Aavin (blue)milk which is almost fat free……but you can use full cream milk as well, it will taste even more good.
viji says
June 19, 2011 at 1:15 pmhai mam
I tried this today.. it came out very well,tried with Aavin blue as u mentioned… 1000 thanks..
Your hints and step by step pictures and the timing for each step u mentioned makes me the work easier to reach the final texture…Thanks once again…
Sharmilee! :) says
June 19, 2011 at 1:17 pm@Viji : Wow, thats so nice to hear and glad that it turned out well and you liked it 🙂
Vinitha says
September 27, 2011 at 7:54 amI tried the rosogolls and they turned out fine, just a little chewy. My problem is that the rosogolla balls tend to become slightly flat after some time. What do u think is wrong
Sharmilee! :) says
September 27, 2011 at 8:54 am@Vinitha : I'm not sure of the flattening problem but I guess it must be lack of cooking for the rasgulla balls….
Sevvanthi says
November 23, 2011 at 11:11 amHi I tried this today and it came out really well..
I have reserved some whey water for future use.
How much whey water can be used for 1 ltr of milk?
can u pls update me the ratio.
Am eager to make it again with whey water.
Sharmilee! :) says
November 23, 2011 at 11:20 am@Sevvanthi : Thats great to hear. Reg whey water I think you can add 2-3tbsp of whey water…Keep adding little by littel until it starts to curdle, once it curdles stop adding the whey water.hope this helps!
Anonymous says
January 23, 2012 at 5:30 pmHi sharmi. I just tried the recipe today and it came out perfect! I used golden sugar instead of white thats why it had a light brown color but the taste was great! I tried a few recipes before but this ones the winner. Thanks a lot for posting it.
Anonymous says
March 25, 2012 at 2:19 pmhello sharmi……… thnx alot for ur wonderful n simple recipe,just now i tried d recipe it came out perfect……thnx
dhivya says
May 11, 2012 at 4:50 pmI tried this and the balls remain in same size i.e. they are not double in size after heating.Also they were not very soft in texture.Where did i went wrong?
Sharmilee! :) says
May 11, 2012 at 5:23 pm@Dhivya : May be kneading, did you knead it well as specified?! Not really sure what went exactly wrong…
Hafsa says
May 29, 2012 at 9:45 pmHi I tried your recipe!! It was great!! But there was 1 problem!! The rasgullas broke after 5mins covered in the pan!! Please can u tell me why this happened
Suchithra G says
June 16, 2012 at 2:07 pmHi Sharmilee,
Your rasgulla picture really mouth watering. I tried your recipe yest. it came out 50% ok.it didnot come out as we get in shops like a spoonge. i did as per ur instruction. it doubled in size and it was white color also. but my sugar syrup is not sticky. so i kept it for a while increasing the flame, it reduced in size again and little hard too. the sugar syrup should be watery or light sticky syrup.please advise were i went wrong and the sugar consistency and the rasgulla when i ate it, i felt like paneer only not like rasgulla. somewhere went wrong in sugar syrup boiling.
Sharmilee! :) says
June 16, 2012 at 2:23 pm@Suchithra:I think kneading must be a pblm and the cooking too.When the balls are not cooked in the correct method, it will taste like paneer. May be next time try with whey water for making the paneer…am sure it would help too.
Suchithra G says
June 17, 2012 at 12:57 pmthank you sharmilee for the reply.i have one more doubt, u have not mentioned of sugar syrup consistency.whether sugar syrup should be just sticky or watery?
when i made rasgolla it doubled in size and was white also as we get in shops. but for syrup, i raised the flame and the balls reduced in size and slightly flatten also.shall i switch off the stove once the rasgollas doubled in size. pls advise.
Dr Alpesh Patel says
July 8, 2012 at 5:22 pmhey i tried it and u know, it worked…!! its awesome….!! thanks dost…!! :-*
jaya says
September 3, 2012 at 9:24 amThis method works, thanks. 1 litre of milk spoilt today and I converted it into rasogollas with your method.
anuja says
September 27, 2012 at 9:59 ammy rasgulla get split in a pan and not cooked well why so
sids says
October 1, 2012 at 7:41 pmMade them, trust me they were so awesome that there was none left for me to relish. Thanks for sharing the recipe….. sids
Sharmilee! :) says
October 2, 2012 at 3:01 am@Anuja : Guess u should have kneaded more to get smooth balls….
@Sids : Glad to hear it!! :))
Vruti Shah says
October 15, 2012 at 4:39 pmYour recipe to make rasgulla helped me a lot. First time I was unsucessful but second time used cornflour and came out with yumy rasgulla.. check it- Foodies' Fun
Mary Lopez says
October 24, 2012 at 10:17 amYou have not mentioned if I should add water while kneading the paneer after it has been hung. Please advise.
Sharmilee! :) says
October 24, 2012 at 10:22 am@Mary : No no dont add water just knead it dry…
Sharanya says
November 10, 2012 at 4:33 pmHi Sharmi,
Greetings from Jerusalem! My husband and I just tried the Rasgulla recipe for our thala diwali and it turned out to be the best rasgullas we have ever eaten. Thanks so much !
I've also tried your Peas Masala restaurant style recipe in the past, which turned out great..
Slowly but surely, Sharmi's passions is turning into Sharan's passions. 😉
Cheers!
Sharanya
Suradeep Nath says
November 12, 2012 at 11:55 ami use exactly the same method to make rasgullas which i make for ras malai. but when i eat it as just ras gullas, the ras gullas give a typical chena type flavour which i dnt really like. any tip to get rid of tht?
Sharmilee! :) says
November 12, 2012 at 12:23 pm@Suradeep : Try using the whey water to make chena next time…that might help
Raj Jain says
November 22, 2012 at 1:58 pmI started cooking from today , u have given very easy method of making rasgulla, but I dont know what went wrong when i had started cooking rasgulla the ball breaks. I had given more focus on kneading , i had done it till 20 minutes god knows what went wrong can u specify more briefly the about kneading. I know it is hard but just one word about new student like me.
Sharmilee! :) says
November 22, 2012 at 3:13 pm@Raj Jain : There is not much trick about kneading just knead it till ti comes together as soft balls…hope this clarifies!
Raj Jain says
November 22, 2012 at 5:54 pmYup I will try one more time, wish me luck for this time & thanks million for making this wonderful website.
Nanditha Bhari says
November 29, 2012 at 4:29 amHai, Tried your method to make rasgullas and it came out good.more over my husband loved it thank you
MAYAN CHOCOLATZ says
December 2, 2012 at 1:44 pmhttp://www.mayanchocolatz.blogspot.com
The rasgullas were so very perfect! They were really Great. Thanks for sharing this recipe.
Imandi aluthge says
December 13, 2012 at 3:21 amit was fantastic and easy to make!!!!!!!!!!!!!!!!!
AnotherFlowers Blog !! says
December 30, 2012 at 8:07 pmhi sharmilee….. i tried the rasgullas…. they turned out really good…… i usually i dont try making new things but these rasgullas were very temting and easy to make…. so tried making them.. and my hubby really liked it…. the other receipes in ur blogs are also very easy…. will surely try many of ur receipes…. 🙂
Rashi K. says
January 24, 2013 at 1:13 pmYou are awesome..Lady..By god the rasullas have turn out gorgeously awesome..You are super duper great..Keep coming up with more..Loads of Luck!!
Rashi K. says
January 24, 2013 at 1:15 pmYou are awesome.. lady..!!! I couldn't believe I could actually make those rasgullas…they are gorgeously delicious.. Keep coming up with more.. You are doing brilliant job..!! Loads of Luck!!
naresh khandelwal says
February 1, 2013 at 10:31 ami start my small business helped your recipe thanks .
Arthi Krishna says
February 21, 2013 at 8:59 ami tried this some time back. it came off very well for the first time. my mittu also loved it… 🙂 🙂 also with the whey water chappattis were very very soft. like the add chappatti.
Najeeb Khan says
March 16, 2013 at 3:06 pmThanx I made it for first time today it came out very well…
Chithu says
March 18, 2013 at 6:51 pmGood explanation and my try on this was a gramt success. Hurray. Thanks for the effort to post such a receipe
rajirk says
March 21, 2013 at 4:57 amafter draining out the curdled milk, i washed it two to three times to eliminate the smell of lemon juice/vinegar and was satisfied with it.
Vanitha Vadivelan says
March 27, 2013 at 8:33 amnow only i go to try this receipe due to my husby birthday pls pray its come good mode pls
Vanitha Vadivelan says
March 27, 2013 at 11:37 ami finished but its good only one thing my spongys are light ha flaatttttttt y pa?
Sharmilee! :) says
March 27, 2013 at 1:16 pmI cant get you Vanitha…U mean its flat and not spongy?
Jain says
April 24, 2013 at 12:46 pmJain
Hi sharmi i m great fan of you. i really love ur blog. almost i tried every dishes. it came good. rasagulla was yummy. thanks a lot sharmi
Jain says
April 24, 2013 at 12:48 pmHi sharmi, i m great fan of you. i did rasgulla today it came out very well, i m so happy. yesterday i did tomato briyani it was awesome. thanks lot.
ishika says
April 3, 2013 at 11:37 ami tried making them but it turned flat after cooling down ..i have also tried the same recipe using pressure cooker but the result was same.rasgullas taste yummy but are flat..help me out
Sharmilee! :) says
April 3, 2013 at 11:58 amOh not sure why this happens….sorry couldnt help u in this regard
MSK says
May 11, 2013 at 5:19 amHi Ishika…I am not sure of exact reason…but I guess if you use a utensil which is wide enough to accommodate your rasgullas but should not be too wide, as in that case the level of sugar syrup will be less, and once u remove the sugar syrup and rasgullas from heat, the rasgullas might become flat.It happened with me last time. Also I guess making small sized rasgullas might also help.
Hope it helps.
kavitha jesson says
April 28, 2013 at 1:15 pmloved it….
Monirul Hoque says
May 5, 2013 at 9:55 amhi Sharmi!!
Thanks for the recipe.I have followed the recipe and it came out in wonderful way.But faced a problem.Firstly it was soft and delicious but after two or three hours later it became hard.Can you tell me the proper reason.
Sharmilee! :) says
May 6, 2013 at 2:43 amThis sounds new to me…may not cooked properly…? but not really sure of the reason.
Saniya Baig says
May 6, 2013 at 4:09 pmhey i tried ur method but my rasgula's broken
Rajju H says
May 7, 2013 at 8:30 amhey i tried your method… on my mom 's bday.. but i found my rasgulla's were not sweet in taste .. so can u tell me what might have went wrong? … plz help me out
Sharmilee! :) says
May 7, 2013 at 5:29 pmMay be increase the amount of sugar in the syrup…if the rasgulla balls are not properly cooked also it will absorb the syrup so that might be the reason too….
MSK says
May 11, 2013 at 5:20 amHi Sharmi ..the rasgullas came out perfect ..thanks for sharing 🙂
Babooty says
July 8, 2013 at 11:46 amHi,
whether the quantity of water for making sugar syrup is is 1&3/4 cup? when i pout that much water lev was too low in my pan. After10 mnt i got double sized rasgula. but after some time its size start reducing.what might be problem?
SHARMILEE J says
July 8, 2013 at 12:59 pmYes i used a and 3/4 cup only as mentioned…not really sure what went wrong….
Kalpana Pothina says
July 12, 2013 at 11:50 amamazing recipe….its easy to remember….can we also use jaggery instead of sugar
SHARMILEE J says
July 12, 2013 at 12:12 pmNo not recommended…
Purva says
July 17, 2013 at 2:34 pmHi Sharmi, your blog has really inspired me to go beyond usual routine of cooking n try some mouth watering dishes (off course, all credit goes to you n those wonderful pics). Today I tried Rasagullas, those were sweet n not chewy at all. Everything looked normal till the point I covered balls in syrup, but when I removed cover those were broken. I couldn't understand what went wrong. Then I realised that whey water was not clear as usual, can that be the problem area which lead to breaking of balls ? I had kneaded my dough for mentioned time but how can you be sure that dough don't have excessive water? Kindly advise!
SHARMILEE J says
July 17, 2013 at 4:18 pmNot really sure kneading it well gives it a binding texture which helps in rolling and avoid crumbling too…Hanging it helps in draining out excess water.
Priya Selvaraj says
July 29, 2013 at 11:34 amSharmi,
Today I tried this recipe waiting for my hubby to taste n tell me how it is? Bcos he love this very much. And one correction can u pls check ur last point of ur my notes. I guess it's for any baked stuff.
SHARMILEE J says
July 29, 2013 at 11:37 amThank you Priya for noting down and letting me know…have updated it now
Malathi VIDYA.P says
August 1, 2013 at 4:20 pmHai sharmi rasagula was amazing.It came out perfect.Thanks for your recipe
Rajshree Miniyar says
August 11, 2013 at 2:12 pmnice preparation…thanks…
Rajshree Miniyar says
August 11, 2013 at 2:13 pmnice preparation…thanks for sharing…
divya says
August 26, 2013 at 5:05 pmvery simple and good method. it was so tempting that i tried it immediately. it was tasting good but they were soft and spongy. they wer slightly hard. sort of gum type. can u please suggest how to avoid it.
SHARMILEE J says
August 27, 2013 at 1:46 amMay be kneading might not be enough….or slightly overcooked might harden it.
ADMIN says
August 28, 2013 at 9:57 amthank u so nice to learn
Diti Shroff says
September 4, 2013 at 11:15 amHi Sharmilee
I tried this method exactly but the rasgullas were not spongy and it didn't turned bigger in size.
Suggest what went wrong
SHARMILEE J says
September 4, 2013 at 2:29 pmIf it cooks well it will sure grow almost double in size…Oh not really sure what went wrong….
Aiswarya Rajendran says
September 5, 2013 at 1:56 pmhey can u tel exactly how to do this kneading process??i didnt understant what is meant by kneading
SHARMILEE J says
September 5, 2013 at 2:24 pmJust mix it and knead like we do for chapathi dough but not too hard..just knead it gently.There is no consistency check for sugar syrup just let it boil till bubbles start appearing….
Shelly Selvi says
September 20, 2013 at 8:05 pmHI sharmi,
thannnnnnnnnks for the recipe. tried it at home, everything was good. jst the rasgulla's were not spongy, it was actually hard..can u tell me wat might have gone wwrong..
SHARMILEE J says
September 25, 2013 at 5:22 amI think kneading must be a pblm and the cooking too.When the balls are not cooked in the correct method, it will taste like paneer. May be next time try with whey water for making the paneer…am sure it would help too.
CS Payal Chowdhary says
September 24, 2013 at 8:33 amI tried it but the balls got shattered in sugar syrup .pls guide
SHARMILEE J says
September 25, 2013 at 5:16 amIf the dough is not kneaded properly, it will get shattered…so make sure to knead it till soft and it should not be crumbly
CS Payal Chowdhary says
October 2, 2013 at 7:02 amI kneaded it very well and the balls were very smooth………still then they cracked. Do we need to add some refined flour in it. because the panner dough had left oil in my hands. Pls reply
SHARMILEE J says
October 2, 2013 at 10:03 amNo as per the recipe I followed there was no additional flour added….not really sure what went wrong…
rasul fathima says
November 9, 2013 at 10:42 amit really amazing
mamma mia says
November 29, 2013 at 7:13 pmvery nice looking rasgullas..i hope to make some soon
Noahmoses Reksosoemitro says
December 18, 2013 at 3:30 amwhat kind of milk used.. i just had UHT Milk from the shop, is it gonna work to make this? or should i used organic milk? thanks, i really want to make this for my boyfriend,,
SHARMILEE J says
December 20, 2013 at 5:56 pmUse full cream milk for best results…
Resse says
January 8, 2014 at 11:37 amThis is my first try, and I'm glad the rasgullas came out so well 🙂 But one thing I noticed is that, milk didn't get curdled enough when I used 2 spoons of curd. So I used lemon juice instead, and it worked perfectly fine. Thanks for sharing this simple yet wonderful recipe Sharmi !
Vidya Prabhu says
January 16, 2014 at 2:39 amI make rasagullas often. Pl dont use fat milk. or packet milk. use only cow milk. once u boiled leave it to cool. after that remove the fat. (pal aadai) This is the way to separate the fat in milk. Then u try..it will be come with round shape and very spongy. Use whey water or lemon salt to make paneer.
Ramya Ramasamy says
February 5, 2014 at 6:32 pmHi Sharmilee , I am also frm cbe .. I am not regular in kitchen but past few days am regular … Ur blog is very useful to try it out … I am tryin each one day by day .. I tried rasagula twice seeing urs and it came out very wel … Ur page is very useful for me ..!! U have great collections and I have to mention about photographers .. That is main highlight of this blog ..!!! Doing awesome job .. Thank you so much .. keep doing …. !!!
rohini nair says
February 16, 2014 at 6:33 ami made rasgullas for the first time and i am happy that they came out well. i used lemon juice to curdle the milk, but it didnt curdle well. probably the quantity i took was not enough and i didnt have any more lemon at home, so i added 1 tbsp vinegar and worked fine. also few of my rasgullas started cracking…but they didnt break and were spongy. however the rasgullas were not creamy although there was lots of fats on the sugar syrup. they were rubbery and also i made mistake with the quantity of water for the sugar syrup.
SHARMILEE J says
February 25, 2014 at 3:46 pmIf the rasgullas crack then you havent kneaded it smoothly…..next time make sure to knead it well to form a smooth ball without cracks
Rona Appoo says
March 11, 2014 at 4:36 pmi just made a batch of these, and they while they didn't come out exactly what i hoped they would, i am still proud of my first attempt, they tasted great!!! great recipe
PAVITHRA KUMARESAN says
March 22, 2014 at 7:17 ami tried rasgulla today. but the balls melted with hot sugar syrup. i dont knw y its went to wrong way ;-(
SHARMILEE J says
March 22, 2014 at 8:29 amYou need to knead it well so that it holds together else it will crumble while boiling
Andria millu says
March 25, 2014 at 7:50 amcan i use store bought paneer instead of making the dough with milk
SHARMILEE J says
March 25, 2014 at 1:16 pmI am not really sure Andria….give a try and see
manisha chandok says
April 3, 2014 at 7:53 pmhi .. I followed it step by step..initially they were fine but nw rasgullas have absorbed all the sheera.. 🙁 they r almost dry nw.. what to do? shud i make more sheera n add it to them..?
SHARMILEE J says
April 3, 2014 at 10:52 pmIt shouldnt have happ…not sure of the reason may be yes you can make more syrup and soak the rasgullas in it..
Sulochana says
April 29, 2014 at 11:35 amI tried making them, it was my 1st attempt. I never knew i could actually make it and so well. So many appreciations and love from family and hubby. Now i am looking forward for more recipes from your list. Pls. add me to your Fan list 🙂 Can i have your email id i wish to send you special thanks through the same.
Vidya says
August 14, 2014 at 6:47 pmThanks for the recipe… Turned out great 🙂 my first attempt in sweet making.. Turned out very sweet experience… Made it for my 250th day of marriage 🙂
harini says
October 28, 2014 at 9:27 amHi sharmi hw to use the whey water for making paneer.we should it keep it refrigerated or just outside.that is it requires any fermentation.please clarify.googled for this info many times but of no use.and hw long can we preserve this whey water because usually we get more isnt it.thanks in advance.
SHARMILEE J says
October 29, 2014 at 6:11 amNo no you can make it instantly….dont let it rest there are chances for it to become hard…..
sri dhana says
October 30, 2014 at 3:22 amThanks… I tried it and came out superb yummy.. one more query sharmi. Sometimes wen v boil milk for some other use. It may curdle by itself. Can we make paneer or use it for Rasagula instead of wasting it?
SHARMILEE J says
October 30, 2014 at 1:20 pmI haven't tried it making that way….have been asked this query by many readers, you can give a try and see
Zonia Cruz says
January 29, 2015 at 7:53 amOh I really want to taste this. Thanks for sharing the recipe! 🙂
http://www.hizonscatering.com/
Archana says
February 4, 2015 at 12:37 pmHello,
I tired this dish and came out well. But only thing is the sweetness of the syrup is less. The dish is all prepared and now sitting the in the fridge to chill. Is there any way I can increase the sweetness of the syrup at this stage? Please help me out. I want both the syrup and paneer to taste good. Please suggest something.
Thank you for sharing the recipe.
Thanks,
Archana
SHARMILEE J says
February 7, 2015 at 2:25 amAdd sugar to water and heat it up, make a slightly thick syrup and add it to the rasgullas.
priyanka says
August 9, 2015 at 8:16 pmI prepared it everything was good like spongy n not chewy n good white colour bt it was not fluffy as much it should be I mean the holes we see in ur pic I dintget such nice texture inside, can you please suggest something for improvement ?
SHARMILEE J says
August 16, 2015 at 8:12 amMay be becos you didnt knead it well, because kneading for the mentioned time gives a great texture and also cooking method is important
Anandhi Ramasubramanian says
August 24, 2015 at 7:44 pmIs it not necessary to give a whistle in cooker at medium flame? Please clarify.
SHARMILEE J says
August 27, 2015 at 12:20 pmNo whistle needed…I will post a pressure cooker method soon
Priyadharshini coumar says
November 28, 2015 at 1:16 pmHii akka… Tried it at home today!! It came out very well… Got good complements from my family and especially my would be 🙂 thanks alot!!
Jyothi says
August 6, 2017 at 4:07 pmFor how many days we can store the whey water?
Sharmilee J says
August 17, 2017 at 5:53 amFor 15-20 days in fridge