Bengali Rasgulla

By: Manjula Jain

October 17, 2023

Serving : 6 people
Hover over serving size and use the slider that appears to adjust serving size
Total Time :50 minutes

Rate this recipe:

5 from 4 votes

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Bengali Rasgulla, Bangali Sweet

Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. This is a sweet dessert delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. This recipe is made using a pressure cooker.

Bengali Rasgulla

Ingredients

  • 4 cup milk
  • ¼ cup lemon juice
  • 1 ½ cup sugar
  • 4 ½ cup water

Instructions

Making Paneer

  • Mix lemon juice in half cup of hot water and keep aside.
  • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. 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.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
  • 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.
  • 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.
  • 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.
  • 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

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

Notes

Suggestions:
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!
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.
You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
The bottom line is to enjoy your creation!
Bengali Rasgulla

Bengali Rasgulla, Bangali Sweet

Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. This is a sweet dessert delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. This recipe is made using a pressure cooker.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 4 cup milk
  • ¼ cup lemon juice
  • 1 ½ cup sugar
  • 4 ½ cup water

Instructions
 

Making Paneer

  • Mix lemon juice in half cup of hot water and keep aside.
  • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. 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.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
  • 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.
  • 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.
  • 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.
  • 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

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

Notes

Suggestions:
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!
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.
You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
The bottom line is to enjoy your creation!
Keyword Bangali Dessert, Rosgola
Tried this recipe?Let us know how it was!

Bengali Rasgulla: History and Origin

Bengali Rasgulla, also known as “Roshogolla,” is one of the most beloved and iconic sweets of Bengal. This soft, spongy dessert, made from chhena (an Indian cottage cheese) and soaked in sugar syrup, has a rich history that intertwines with the cultural fabric of Bengal.



The Origin of Rasgulla

The origin of Rasgulla is a topic of debate between the states of Odisha and West Bengal, with both laying claim to its invention. However, the version we know today as the Bengali Rasgulla is credited to the ingenious confectioner Nobin Chandra Das of Kolkata.



Nobin Chandra Das and the Invention

In the mid-19th century, Nobin Chandra Das, a sweet-maker in Kolkata, perfected the recipe of Rasgulla. The story goes that he experimented tirelessly to create a sweet that was light, spongy, and immersed in a clear syrup. His creation was an instant success and quickly became a staple in Bengali households.



Popularity and Cultural Significance

The popularity of Bengali Rasgulla skyrocketed, and it became a symbol of Bengali pride and culinary expertise. The sweet is not just a dessert but a part of various celebrations and rituals in Bengal. It is a common offering to gods during festivals and an essential part of festive feasts.



Geographical Indication (GI) Tag

In 2017, the state of West Bengal was awarded the Geographical Indication (GI) tag for “Banglar Rasogolla,” acknowledging its distinctiveness and origin in Bengal. This helped cement its identity and provided recognition to the rich heritage of Bengali sweets.



Characteristics of Bengali Rasgulla

Bengali Rasgullas are known for their unique texture and flavor. They are made from freshly curdled chhena, kneaded into smooth balls, and then boiled in a light sugar syrup. The key to their distinct texture lies in the perfect balance of kneading the chhena to the right consistency and cooking it at an optimal temperature. The result is a melt-in-the-mouth, spongy delight that oozes sweetness with every bite.



Evolution and Variations

Over time, Rasgulla has evolved, and various regions have introduced their own variations. Some are stuffed with dry fruits, while others are soaked in flavored syrups. Despite these innovations, the traditional Bengali Rasgulla remains the gold standard, revered for its simplicity and purity of taste.

Here are some variations of paneer-based desserts from Manjula’s Kitchen:

  1. Paneer Burfi: Paneer Burfi is a rich and delicious Indian dessert made with fresh paneer, sugar, and flavoured with cardamom. It’s often garnished with chopped nuts for added texture and flavour.
  2. Ras Malai: Ras Malai is a popular dessert where soft paneer discs are soaked in creamy, flavoured milk and garnished with nuts and saffron. It’s known for its rich, melt-in-the-mouth texture and delightful taste.
  3. Malai Ladoo: Malai Ladoo is a simple yet indulgent dessert made with paneer, condensed milk, and flavored with cardamom. These soft and creamy laddoos are perfect for festive occasions.
  4. Kalakand: Kalakand is a delectable paneer-based dessert that is known for its grainy texture and rich flavor. Made with paneer, condensed milk, and sugar, it is often garnished with pistachios.
  5. Chum Chum: Chum Chum, also known as Cham Cham, is a Bengali sweet made with paneer. It is similar to Rasgulla but is usually stuffed with khoya or mawa and garnished with coconut or dry fruits.

These variations of paneer-based desserts showcase the versatility and richness of paneer in Indian sweets. Each dessert has its unique flavor and texture, making them perfect for different occasions and preferences.



Frequently Asked Questions (FAQ) about Bengali Rasgulla



What is Rasgulla?

Rasgulla is a traditional Indian dessert made from chhena (Indian cottage cheese) and semolina, formed into balls and soaked in sugar syrup.



What is the origin of Rasgulla?

The origin of Rasgulla is contested between Odisha and West Bengal. However, the Bengali version of Rasgulla was popularized by Nobin Chandra Das in Kolkata in the mid-19th century.



What is the difference between Bengali Rasgulla and Odia Rasgulla?

Bengali Rasgulla is known for its spongy texture and is soaked in clear, light sugar syrup. Odia Rasgulla, known as “Pahala Rasgulla,” tends to be softer, grainier, and is often brownish due to the use of caramelized sugar syrup.



How is Rasgulla made?

Rasgulla is made by curdling milk to get chhena, kneading the chhena into a smooth dough, forming balls, and then boiling them in a light sugar syrup until they become spongy and absorb the syrup.



What is the key to making perfect Rasgulla?

The key lies in properly kneading the chhena to achieve a smooth texture, maintaining the right temperature while boiling, and ensuring the syrup’s consistency is light and not too thick.



Can Rasgulla be stored?

Yes, Rasgulla can be stored in the refrigerator for up to a week. They should be kept in the syrup to maintain their moisture and sponginess.



Are there any variations of Rasgulla?

Yes, there are several variations. Some include stuffed Rasgulla with dry fruits, flavored Rasgulla with rose or saffron, and baked Rasgulla which is a popular modern twist.



Is Rasgulla gluten-free?

Traditional Rasgulla is not gluten-free due to the addition of semolina. However, gluten-free versions can be made by omitting semolina or using a gluten-free alternative.

Comments

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    Priyota
    March 11, 2020 at 7:46 am

    This content is really great. Thanks for sharing.

    Amit bose
    January 30, 2020 at 11:19 pm

    This content is really great. Thanks for sharing..

    Abhik Dasgupta
    October 17, 2019 at 3:48 am

    What is the importance of ararot powder in making rasgullas

    RADHA
    May 13, 2018 at 12:55 am

    I TRIED AT HOME. WAS SO DELICIOUS. THANK YOU.

      Manjula Jain
      May 19, 2018 at 8:47 am

      Radha, thank you

    chandra gopalan
    October 28, 2017 at 11:56 am

    you didnt mention
    if we need to put the weight for the pressure cooker

      Manjula Jain
      October 29, 2017 at 5:17 pm

      Chandra, sorry yes you need to

      Varda
      September 29, 2019 at 11:40 pm

      My rasgullas have released fat in chashni. Plz help

        Manjula Jain
        September 30, 2019 at 2:09 pm

        you rubbed the paneer too much, as soon you feel your palms have started becoming greasy.

    Anita
    September 14, 2017 at 10:55 pm

    Really Thanks for the recipe. My son loves sponge Rasagulla, now i can make for him at home.
    Thanks a ton!!

    Twinkle
    March 23, 2017 at 5:35 am

    How can major the sugar water ration in this recipe.

    Shashank jain
    October 13, 2016 at 5:36 am

    Cow milk se bnane ya buffelo k milk se bnane m kya difference ayega….rasgulla 20 days ko kese preserve kre jisse WO khraab n ho..

    Ella
    June 5, 2016 at 1:21 pm

    How long can they be stored

      Manjula Jain
      June 6, 2016 at 3:07 pm

      Ella, you can refrigerate for a week and freeze them for 2-3 months

    dheeraj
    November 27, 2015 at 3:06 am

    mummy ka rasgulaa swell nai hua. packet milk work nai karega kya maam!!

      Manjula Jain
      November 29, 2015 at 7:57 am

      dheeraj, Packet milk should work

    Neeru
    October 19, 2015 at 6:51 pm

    Hello Manjula ji,
    I tried this recipe twice . this time I hung the cheese for an hour and half after squeezing its water. But when I tried to knead it, it was sticking to my hands and plate in which I was kneading it.
    I had used hiland full cream milk.
    What could be the reason.

    Thanks
    Neeru

      Manjula Jain
      October 22, 2015 at 4:57 pm

      Neeru, you needed to squeeze more water from paneer

        Joanna
        February 2, 2016 at 12:55 am

        Hello mam..I love ya videos and have tried many of them..but my problem is with ras gulla. .my rasgulla is cum in great shape but it’s little hard so planning to mix little maida ..do you think this might work? Or what else can be done?? Please reply

          Manjula Jain
          February 2, 2016 at 6:39 pm

          Joanna, no maida knead the paneer more

    amita
    August 19, 2015 at 2:56 am

    maine aaj aapki video daikh kr rasgulla try kiya tha… bt vo whistle kai badh bhi badai ni hue.. what to do second time bhi vo ache ni banai… aisa kyun???.. plz reply

    Jem Jain
    August 7, 2015 at 11:21 pm

    My chenna is becoming too much sticky, it sticks to the plate snd my hand while kneading, what should i do ??

    Tina Tashi
    July 20, 2015 at 1:33 am

    Dear Manjula,
    My rasogullas did not swell up and expand in the pressure cooker. Where did I go wrong? The balls were rather compact. How do we make the balls..should they be loosely packed?

      Manjula Jain
      July 22, 2015 at 4:47 pm

      Tina, two thoughts, may be you did not knead the paneer enough or you used store bought paneer and that will never work.

    Giftshia
    July 10, 2015 at 7:00 am

    Hi…how long can i store Rasagulla without refrigerator?

      Manjula Jain
      July 12, 2015 at 4:02 pm

      Giftshia, depend on the room temperature can be 1 to 3 days

    Megha
    June 4, 2015 at 10:23 pm

    Hello Manjula Aunty,

    I am a big fan of yours and learnt cooking from your recepies only. I have tried making rasgullas many times bt they had the same issue. They turned out to be a little hard and are a bit chewy, rubber like. I have hot top gas and not the tradition gas stove. Also I have been using whole milk.
    Can you please advice where am I going Wrong.

    Thank you

      Sneha
      March 13, 2016 at 11:48 pm

      After making rasgulla..keep it outside in sugar syrup itself for 4 hours n den refrigerate whole night…nxt day dey become soft…no hardnes…no ruberriness!! Try it

        Manjula Jain
        March 15, 2016 at 6:02 pm

        Sneha, thank you for your input

    chhanda mukherjee
    May 18, 2015 at 6:41 am

    What is 2% milk ? Can we make it at home ?

      Morgen
      May 25, 2015 at 7:39 pm

      2% milk is very common in American supermarkets, it is milk that has had all but 2% of the fat removed.

    jyoti
    May 15, 2015 at 11:08 am

    Hi mam
    plz help me…Maine rasgulla try kiya…but maine paneer ko mash kiya to vo liquid ban gya…to maine usme Maida dal diya….ba’ll to ban gye but because of maida they become hard from center….ab iska kuch ho sakta hai???? Plz reply soon

      Manjula Jain
      May 17, 2015 at 9:09 pm

      jyoti, may be you did not squeeze the water from paneer.

    priyanka
    April 27, 2015 at 6:03 am

    Manjula Mam, I tried out this recipe. It was the first time that I prepared a sweet dish. It came out really well and everyone home enjoyed. They said it tasted much better than store-bought rasgullas. Thank you so much 🙂

    Sridevi Ajay
    April 22, 2015 at 10:30 am

    hi aunty
    i used half and half milk for preparing rasagulla but after adding lemon i didnt get whey what to do with that milk

      Manjula Jain
      April 22, 2015 at 11:39 am

      Sridevi Ajay,
      half and half milk will not work it has too much fat, use that for milk cake.

        sridevi
        April 24, 2015 at 3:44 pm

        Thank you aunty

    Vinita
    February 20, 2015 at 9:41 am

    I made rasagullas and they turned out really good. Thank you so much for this perfect recipe. Manjula ji your recipes are easy to follow and they turn out really good. Before this I had tried making rasagullas but never achieved the desired result. This time I was very happy with great satisfaction.

    Manju Jain
    February 13, 2015 at 11:23 am

    Maam I tried your rasgulla recipe and they are perfect sponge and everything is perfect but the problem is they are flat in shape and not round like sphere as those available in pl reply fast……..??????

      simi
      April 7, 2015 at 12:24 am

      Hai mam

      I tried your recipe and it came out well every thing was perfect but my rasagula balls increased its size but didn’t flattened like your’s.what might be the reason behind that.

        Nikita
        October 7, 2016 at 8:41 pm

        When i tried them they turned vry hard. What should i do

          Manjula Jain
          October 7, 2016 at 10:04 pm

          Nikita, knead the paneer more, if you want cut these rasgulla in small pieces and make paneer kheer.

    Archana
    February 3, 2015 at 8:34 pm

    Hello Manjula Aunty,

    I tried this recipe and it turned out good but one thing is that the sweetness is less because I added caster sugar instead of cane sugar 🙁 .. My rasgulla is sitting in the fridge to get chilled . Is there any way I can make the syrup more sweeter at this stage ? Please help me Aunty. Dish has turned out good I don’t want it to get taste less good because of the sweetness ( which is the main thing in the dish) please suggest .

    Thanks,
    Archana

    Amit Soni
    December 16, 2014 at 11:47 pm

    Hi Aunty,

    I tried rasgulla yesterday recipe and the size of rasgulla same which I roll earlier, How can its size double.
    In pressure cooker, I kept almost half an hr, but not spongy.
    Please advice me, you had added any baking power or soda for spongy and double size.

    Thanks,
    Amit Soni

      Manjula Jain
      December 17, 2014 at 1:28 pm

      Amit Soni, for rasgullas you need to make paneer at home, did you used store bought paneer

    Jains
    October 28, 2014 at 9:54 am

    Hi Aunty,
    Is it okay if I let the pressure go naturally? Do I have to put the cooker under cold water?

    Shruthi Bhat
    August 3, 2014 at 11:38 am

    Hi Manjula,

    How many gallons do 4 cups of milk come up to? I do not have the measuring cup like you have shown in the video.

    Thanks!

    shromani
    June 2, 2014 at 10:36 pm

    Love ur videos-tried making rasgullas-they became flat What happened???Help!

      Manjula Jain
      June 2, 2014 at 11:58 pm

      shromani,
      Needed to knead the paneer more or did not squeeze the water enough.

        shromani
        June 5, 2014 at 4:16 am

        Thank u!

    Maryann
    May 18, 2014 at 2:32 am

    Hi Manjula,
    When I make the rassagullas coming hard even when I pressure cook them?
    Thanx.
    Your recepies are very good and easy to follow

      Manjula Jain
      May 19, 2014 at 4:08 pm

      Maryann,
      knead the paneer more it should be smooth.

    champa
    May 10, 2014 at 3:08 am

    It results very good

    But they are not sweet as market

      Manjula Jain
      May 11, 2014 at 3:44 pm

      Champa,
      if you like more sweet add 1/4 cup more sugar in syrup next time.

    champa
    May 10, 2014 at 2:52 am

    It result’s very very very awsome!!!!!!!!!!!!

    Lucky
    April 21, 2014 at 12:57 am

    Aunty Jim!as you told to cook Ra’s gull as in pressure cooker how many whistles should I allow for cooking it.

    Pradnya S Nimbalkar
    April 6, 2014 at 3:01 am

    Even my Mother in Law is thankful to you.

    Pradnya
    April 6, 2014 at 2:56 am

    Thanks Manjula Madam,

    I have tried this recipe, and made soft Rasagulla and even suggested to my friends to refer from your site and learn.
    For the first time even I failed but kept on trying, finally got success.
    Thank you..

    parveen
    March 21, 2014 at 8:27 pm

    hi,
    Itried this but the paneer turnout a bit lummpy what shall I do?
    And what is my mistake?

    thank you

      Manjula Jain
      March 24, 2014 at 12:00 am

      Parveen may be too much lemon juice

    Padmini
    March 18, 2014 at 3:31 am

    Hi Aunt,

    I tried this twice aunty, but i am getting bit harder rasagullas..please let me know what mistake i am doing & also guide me to make softer rasagullas….planning to make this sweet for a party on coming saturday..help me pls…..

      Manjula Jain
      March 18, 2014 at 8:41 pm

      Padmini,
      may be you are adding too much lemon juice or not kneading the paneer enough.

    salina
    March 11, 2014 at 2:15 pm

    Hi Aunt,

    I would like to know how many days I can store then in the fridge?
    I need them for this Sunday, can I keep them stored for 5 days in the fridge?

    I have made them once before and they always turn out. I just simply follow your recipe.

    Thank you for this recipe.

    Patricia Orsborn
    March 9, 2014 at 1:15 pm

    I have seen other recipes calling for the addition of saffron as well as the cardamom. What do you think of this? If I should try this, how much should I add and when? Thank you very much for your easy & delicious recipes, I am from United States, have never been able to cook Indian food before I found your wonderful site, thank you!!

      Manjula Jain
      March 9, 2014 at 4:44 pm

      Patricia,
      Personally I like rasgulls without any additional flavors,

    jyoti
    February 19, 2014 at 9:32 pm

    i tried again and succeed. Rasgullas were very spongy and sweet too. Now i want to ask what diff we will get if we use full cream milk instead tonned milk?

    sujatachakroborty
    February 17, 2014 at 2:49 am

    we should add arraroot powder in making rasgullas or not ,if yes then tell us the quantity

      Manjula Jain
      February 18, 2014 at 11:10 pm

      sujatachakroborty,
      No arrow root for rasgullas

    anita kumari
    February 2, 2014 at 7:07 am

    what quantity mean s of one cup of sugarin the recipi of rasgulla

    UshaMuthu
    February 1, 2014 at 1:54 am

    Dear Aunty,

    I tried rasgulla receipe in the same way you taught us…came out really well…you know what this is the first sweet receipe I had tried by seeing website & came out superb very juicy and yummy… all credits goes to you aunty………thanks a ton.. By the by one doubt. May I add maida with this paneer for make more quantity of rasgullas? Plz reply. Plz…………..

      Manjula Jain
      February 1, 2014 at 9:01 am

      Usha,
      I know many recipes ask for maida, but I prefer not to use.

    dia
    December 11, 2013 at 11:27 pm

    Hi Manjula aunty,

    I tried making rasgulla using your recipe but the rasgulla dint expand and retained the original size.can you tell me the possible reason for this.

      Manjula Jain
      December 20, 2013 at 12:02 am

      dia,
      should knead the paneer untill it is soft and smooth

    vijaya
    November 5, 2013 at 5:54 am

    Hare Krishna Manjulaji,

    I want to know how many days rasgullas will stay in fridge as well as without fridge.

    And what is the need to mix lemon juice in hot water?

    Thanking you,
    Vijaya

    Carla
    September 15, 2013 at 3:57 am

    Hello Manjula, I need a special help… i tried a litle dry candy (smaller than a cherry) and the name was rasgulas… this family is from Punjabe. Can you identify this form of cooking rasgulas? Can you theach me how to do it? Thank you for your kind atencion. Plesase anwser to my email: carla.ideias@gmail.com

    margaret
    September 11, 2013 at 6:57 pm

    Dear Aunty,

    I tried rasgulla receipe in the same way you taught us…came out really well…you know what this is the first sweet receipe I had tried after our wedding (newly married) came out superb very juicy and yummy… all credits goes to you aunty………thanks a ton.. 🙂

    Palak Panchal
    August 7, 2013 at 2:18 pm

    Hello Manjula ji,

    Your all the recipes are fantastic and quick learning. I love your way of cooking.

    I want to make rasgullas my own. But I am confused about how many whistles we should do while we cook rasgullas in pressure cooker.

    Please reply to my question.

    Thank you.

      Manjula Jain
      August 7, 2013 at 8:11 pm

      Palak,
      2-3 whistles

    jinal jain
    July 19, 2013 at 10:00 pm

    Full cream milk is to be used or milk without cream?
    And is the effect of each?

    net4amit
    June 13, 2013 at 5:44 pm

    Hi Aunty,

    Hope you must be in good health.
    I used the video to prepare ragullas, But they turned out hard.

    can you advise me the reason.
    I saw other people comments they had made it just perfect. Don’t know what I missed while cooking.

    the chenna balls were firm and round. They were more like sandesh.

      Manjula Jain
      June 15, 2013 at 11:37 am

      net4amit,
      can be two reasons, did not knead the paneer enough or paneer was too dry

    neha77
    June 11, 2013 at 11:50 pm

    Namaste aunty,
    maine aapki kuch dishes try k and they all come out very well,lekin abhi recently main rasgulla try kiya ye b bahut delicious or soft bana but iska shape round nahi tha ye thode chapte i mean oval shape me the.can you please tell me the reason behind this.
    aunty your recipes are very easy to make,kyunk aap exact measurement k sath bahut sari choti par important baten b batati hain.thank you for sharing them.
    and please reply for my query.

    fiya_dream
    April 9, 2013 at 2:39 am

    Can v use ready made paneer from market

      Manjula Jain
      April 9, 2013 at 1:46 pm

      Fya,
      This has to be home made paneer.

    Smriti
    February 19, 2013 at 5:49 pm

    Hi aunty,

    I made these last year and it turned out quite well. Being from Kolkata and now living in Canberra(Australia) I really miss them!!

    I will make them again soon!!

    Thanks so much.

    himanisingh
    February 14, 2013 at 6:51 pm

    Hi Aunty,

    I tried to make rasgullas ……….I followed your exact instructions but the paneer which i made I was not able to make balls of it 🙁
    I tried twice but it didnt worked….

      Manjula Jain
      February 14, 2013 at 9:10 pm

      himanisingh,
      May be you squeezed the water from paneer too much making paneer dry or you did not knead the paneer enough.

    Indhumathi vinodkumar
    January 17, 2013 at 10:44 pm

    Hi aunty,
    I have tried this rasa Gullas before following the instructions from your site.they really came out well.but I tried doing it 2 days ago and i did not got the consistency of the panner.it was sticky and I cannot make them into balls.can you help me with that aunty.thanks in advance aunty 🙂

    mumpy
    January 13, 2013 at 2:08 am

    thank you so much…mine turned out beautifuly well… 🙂
    This is the first time i attempted Rasgullas as i used to fear that it is a very tough recipe…but your video was very encouraging and i started the preparations….and BINGO in minutes i had beautiful Rasgullas… 🙂 Many thanks….my husband is loving them!!! n so m I 🙂

    Sam
    January 5, 2013 at 1:25 pm

    Hi aunty,

    I have the rasgullas following your recipe but I have a different pressure cooker – one that whistles. I gave 5 whistles but still nothing happened to the rusgullas. They did not increase in size and look the same when I put them in the pressure cooker. I have tasted one and the outer skin is very rubbery but tastes like rasgulla though. Please tell me what might have gone wrong. Thank you.

    indhumathi thiyagarajan
    December 31, 2012 at 10:19 am

    december 31st 2012
    accidently seen ur receipy.many times i tried rasagolla.it was not that much good.after seeing ur receipy i prepared this with in 10minutes.it is really good.this sweet is going to be the part i our newyear party.i dont know how to say thanks to u.

    shikha
    December 12, 2012 at 4:15 am

    Hello manjula ji
    how r u Maine rasgulle banaye but regular sugar use
    ki vo bane to ache but ek to usme ghee aa gaya n meetha
    bhi kam raha

      Manjula Jain
      December 12, 2012 at 9:10 am

      Shika,
      If you used full milk and knead too much this will happened, stop kneading the paneer as soon your palms are getting oily. About the sweetness sugar can make the difference so next time use more sugar.

    shubhi
    December 8, 2012 at 3:31 am

    Hello Aunty,
    I have tried making rasgulla last night, they were a disaster. I skipped the step of keeping the chhena for an hour after squeezing out the water, and added too much of maida to make balls. They are hard, taste more like maida cooked in sugar syrup.
    I know all my mistakes, but now I dont want to throw it like that.

    Can please suggest any new dish from my ruined rasgullas? Does adding sooji or anything else( as u suggest) in the crushed rasgullas will help ?

    Please help 🙁

    Thanks,
    Shubhi

      Manjula Jain
      December 8, 2012 at 4:39 pm

      shubhi,
      Shred them or crumbled then and make like rice kheer. Good luck!

        nandini
        January 4, 2013 at 10:04 am

        aunty, m bengali girl, this recipe taste awsun, rasgullas if shredded n prepared like kheer. In our parts, there is a desert “chanar payas” which sold in the sweet shops.

    Suhasini
    November 27, 2012 at 1:18 pm

    Hi aunty,I have a question like can I make this rasgullas in big pan or kadhai with a lid because I have a small cooker so I cant make a large batch of rasgullas in that , so please help me..Thanks.

      Manjula Jain
      November 28, 2012 at 12:58 am

      Suhasini,
      Check the recipe for CHUM CHUM and make the rasgullas same, except add few more spoons of water and cook five minutes less.

    Sushma Bhatnagar
    November 21, 2012 at 2:49 am

    Hi Manjula ji,
    I tried ragullas on diwali..the taste was superb but they lost the perfect round shape after taking out from sugar syrup. Shall I keep it in syrup all the time ?
    Thanks.

    M & M
    November 20, 2012 at 6:18 pm

    I just made the Rasgullas. They look excellent. I just boiled them for 5-7 mins in sugar syrup instead of putting it in the cooker. Thank you so much.

    M & M
    November 20, 2012 at 5:23 pm

    I really enjoyed watching the recipe. Hopefully my Rasgullas will turn out same as yours. You are so good in encouraging at the same time giving suggestions if Rasgullas don’t turn out right. Thank you so much.

    Divya
    November 14, 2012 at 6:14 pm

    Hi aunty, thanks a lot for this receipe.. I made this receipe for Diwali and it came great in the first attempt.. My husband liked it a lot.. My relatives were amazed that it came good on the first attempt itself…. Thanks a lot for the detailed instructions… I made one modification.. I added more sugar to the sugar syrup….

    seema
    November 14, 2012 at 12:21 pm

    thanku aunty, for ur dish. i hv tried them they were superb

    suhasini
    November 12, 2012 at 12:48 pm

    Hi aunty,I made rasgullas today and it came out great in first attempt.Thanku for your recipe but I have question like can i use regular sugar rather than cane sugar because the sweetness in rasgullas is quite less so i want to use the regular one . Pls ,pls reply because I am gonna make it for Diwali…Happy Diwali to you.

    Shweta Noval
    October 19, 2012 at 11:18 am

    maam tried making rasgulla in pressure cooker, everything was good the texture, softness, rasgullas were spongy and tasty also but it was not in the round shape, it turned flat. can you tell me the reason why it happened ?

    Debolina
    October 17, 2012 at 7:57 am

    Dear Ma’am please reply my questions too .

    I have 2 questions.
    1. Shall we use full cream milk or toned milk.
    2. 4 cups denote how much milk (in litres)

    Rashmi Mittal
    October 14, 2012 at 6:38 am

    While making rasgullas in pressure cooker,I would like to know whether we have to put the weight on the cooker or not. Then according to the recipe, we are supposed to put on medium heat after the first whistle. Please clarify

      Manjula Jain
      October 14, 2012 at 11:29 am

      Rashmi,
      Put the weight on the cooker

    Debolina
    October 12, 2012 at 6:16 am

    I have 2 questions.
    1. Shall we use full cream milk or toned milk.
    2. 4 cups denote how much milk (in litres)

    Marjia
    October 10, 2012 at 12:24 pm

    Hi! I would like to make the rasgullas, but is there any other altenative in making the ragullas without a pressure cooker? I don’t own one. What can I do?

    Thank you,

    Marjia

      Manjula Jain
      October 10, 2012 at 6:26 pm

      Marjia,
      Check my recipe for Chum Chum, cook for about 5 minutes less.

    joynab
    October 10, 2012 at 10:11 am

    my rasgullas become a little hard what should i do next time can i add cornflower on it for softness…..

      Manjula Jain
      October 10, 2012 at 6:27 pm

      Joynab,
      knead the paneer more.

    nesma
    October 7, 2012 at 6:43 am

    Helo mam, well i tried two of your recipes ,, the carrot halwa and the rasagulla…
    halwa turned out good.. but rasagula is a little rubbery kind ..is it because it was undercooked??

    And mam ,
    I wud like to express my hearty appreciation for your recipes ..Very helpful for a beginner like me 🙂

    Banglarecipes
    October 4, 2012 at 7:37 pm

    I am so inspired by you. Specially like that word”dont stop until you get perfection”. Thanks.

    R
    September 28, 2012 at 8:33 am

    Thank you for this recipe! It is so simple and quick. I already had home made paneer in the fridge, and it was a little softer than usual. It seemed apt for using here. Just kneaded it smooth while the sugar water was boiling in the cooker. Made the rasgulla golas and popped it in! It was ready in less than 20 minutes! 🙂 If only we didn’t have to chill them!

    ruchika
    September 18, 2012 at 10:20 am

    hi auntyji, can i freeze these rasgullas?. thankyou

      Manjula Jain
      September 18, 2012 at 5:57 pm

      ruchika,
      Rasgullas freeze realyy well, make sure don’t stack high.

    vijaya
    September 16, 2012 at 6:03 am

    Hare Krishna manjulaji, i tried your rasgulla. It came out nicely. I want to know whether i can reuse the sugar syrup for second round.

    Thanks.

      Manjula Jain
      September 16, 2012 at 2:52 pm

      Vijaya, not more then 2 times, but for second roudd add about 2 tablespoons of water and 2-3 drops of lemon juice

    komal gupta
    September 10, 2012 at 3:03 pm

    Mam, i tried it but its not expanded.. and its little hard too Why its so please reply me….

      Manjula Jain
      September 12, 2012 at 4:36 pm

      komal gupta
      Paneer need to be knead well.

    kamini
    September 6, 2012 at 3:35 am

    hi manula ji aap mere cooking guru ho .aapki recipe bahut hi easy or desi hoti hai. i tried this rosgulla recipe exactly step by step. but my rogulla were not so spongy. what cud be d reason plz guide is festive season me ghar ki hi mithai banana chahati hoon.

      Manjula Jain
      September 7, 2012 at 7:49 am

      kamini

    payal chakravarty
    August 27, 2012 at 9:05 am

    Mam I have become a fan of yr simple yet tastey recipes but there is a slight problem here.You have used normal wheat,milk,paneer,ghee,besan,etc as gluten free!!I am suffering from this celiac disease, or urticarea and am having a gluten free diet.Please don`t tempt people like me!!!

      priya vengadessan
      September 25, 2012 at 5:06 am

      manjula madam thank u very much for my favorite recipe rasgulla. i tried out .It really super. Thank u madam once again.
      also please expline how to make cream.

    Vinaya
    August 15, 2012 at 11:15 pm

    Mam, i tried it but its not expanded.. and its little hard too Why its so please reply me….

    simran
    August 10, 2012 at 5:31 pm

    i really like rasgullas i mak so many time and its delious but i make paneer wuth white vinegar i don,t use lemon juice because when i use vinegar paneer taste is really good

    Randall Rodricks
    July 31, 2012 at 1:57 am

    hi Manjula aunty,
    I tried your rasgulla recipe and it turned out very nice. This was the first time I tried out rasgullas and I was very happy with the result. Thank you for sharing your recipe.

    Usha anand venkatesh
    July 31, 2012 at 12:57 am

    Mam, should I put weight in pressure cooker while boiling or cooking rasgollas. Pl explain.

      Manjula Jain
      July 31, 2012 at 11:01 am

      Usha,
      Put weight in pressure cooker while cooking rasgollas

    Ashwini T
    July 30, 2012 at 3:05 am

    Hello ma’am
    I tried making Rasgullas twice, but both time once I put them in the pressure cooker they just melt away. What am I doing wrong? Can you please advise?
    Thank you for all the awesome recipies on your website.. 🙂

      Manjula Jain
      July 30, 2012 at 12:16 pm

      Ashwini,
      Takeout the water from paneer more and check the method again that will help

    Usha anand venkatesh
    July 20, 2012 at 5:54 am

    Mam, please tell me what is the measurement in grams for one cup. I liked your rasgolla making. Please, this is a humble request.

      Manjula Jain
      July 20, 2012 at 1:53 pm

      Usha anand venkatesh
      Measuring cup is 8oz.

    Anu
    July 19, 2012 at 12:29 pm

    Thank you so much for your recipes, I often try these at home. I made rasgulla at home but my rasgullas were too puffed up and didnt have the volume that they should have, can you please suggest what possible mistake I could have made so that it comes out right next time.

      Manjula Jain
      July 19, 2012 at 6:51 pm

      Anu,
      Knead the paneer more

    Aarushi
    June 14, 2012 at 10:02 pm

    All the recipes are very good..
    I have tried making rasgullas, but they did not expand. Please let me know what was wrong..

      Rachana
      June 22, 2012 at 10:45 am

      hi, Thank you very much for your recipes. i tried so many dishes. I am in toronto Canada. We have different types of milk are available. so please tell me whcih kind of milk i have to use. Means there are 1%, 2% and homo (3%).

      Thanks

        admin
        July 1, 2012 at 9:47 pm

        I tend to use Whole milk, but feel free to adapt the recipe with 1% or 2% or even soy/rice/coconut milk.

    deepa rawat
    June 6, 2012 at 11:41 pm

    You made it very easy for all of us to make it at home..but i have one doubt that i saw many recipes in which some of them have mentioned that to add arrowroot or maida in chenna…is it so..plz tell me

    Smriti
    June 6, 2012 at 10:07 pm

    Hi Manjula Aunty,

    Thankyou for this recipe. I had made it last night and it came out well. I had followed your video. Also, I used ‘Fagor’ pressure cooker on one ‘1’ pressure setting.

    Just one thing, the cane sugar here (Australia) was towards brown in colour due to which the ‘ras’ was brownish. Can i use any other sugar and get the same result as yours?

    loved it, as I come from Kolkata and was missing the Rasgullas here!! Thankyou once again.

    Shilpa
    June 4, 2012 at 2:31 pm

    Hi Manjula aunty. I tried rasgulla recipe, it came out very nice. Today again i was trying to make but in paneer water content was more. The paneer dough has become very sticky. Is there any way to make it proper or is there any other recipe I can try to make use of this sticky paneer paste??
    Thanks for all ur nice recipes:)

    Amita
    June 4, 2012 at 4:10 am

    Thank you for this wonderful recipe. My rasgullas doubled up correctly in the first attempt. Husband and friends all loved it.

    Cheers.

    Deepti
    May 31, 2012 at 1:38 pm

    As Anushri said the same thing happened with the Rasgulla I made (they did not get double in size), but then too they taste yummy Thanks for posting the recipe.Please lemme know what went wrong on my mail id.More of since I did not have pressure cooker I cooked it in electric cooker hope that was not the problem.

    Looking forward to hear from you.

    Anushri
    May 14, 2012 at 11:53 am

    Thank you for the wonderful recipes, which are always easy to make. I have tried your various recipes all turned out great, this time i have tried to make Rasgulla, they were good in taste but they did not get double in size. Can you please let us know what went wrong?

    Star
    May 8, 2012 at 11:58 pm

    I tried this recipe and it was an awesome experience. I was longing to give a try and eat it. My anniversary made it and treated my husband with it. Got appreciations from all my family and friends.

    Thanks for the detailed explanations and tips.

    sona
    April 30, 2012 at 6:49 am

    pls let me know if we make these rasgullas in indian pressure cooker,than should we take out the whistle?

    Lathika
    April 19, 2012 at 12:03 am

    Hi Manjula Aunty,
    Thank you for giving this awesome recipe, i watched it carefully and made these delicious rasagulas and it really came out well the first time itself, which i never ever expected!!! My husband loved them and gobbled upp everthing as soon it was refregirated and taken out!!
    All your recepies are good!Keep it up!

    farah
    April 13, 2012 at 5:50 pm

    Hi….Once roshogollas are made, lots of sugar syrup are left. Can I use that syrup again by diluting a bit to make roshogolla?

      Manjula Jain
      April 14, 2012 at 12:26 am

      farah
      You can do that just one more time.

    Nadja S
    April 9, 2012 at 12:02 pm

    Manjula Ji,

    I have been making rasgulla and ras malai from your recipes now quite successfully but now I have a request from my fiance to try to replicate a different recipe, maybe it is a maharastrian regional variation but in this one the rasgullas do not puff up and they seem denser.

    I had it once from a sweet shop and they called it pistagul which is why I think maybe it would be maharastrian.

    But I can’t figure out how to make the rasgullas NOT puff up. Higher temperature?? Add something other than paneer?

    I hope you may have some suggestions to try, or maybe know another name for this style of rasgullas.

    Thanks,

    Nadja

    Rajdeep Kaur
    April 8, 2012 at 10:28 pm

    Hi Manjula Aunty,

    rasgulas turned out delicious but they did not increase double in size only little size was increased. Can u plz tell me where i was wrong.
    Thanks alot…

    madhu k
    April 8, 2012 at 5:16 am

    Hello Manjula jee,
    pls let me know if we make these rasgullas in indian pressure cooker,than should we take out the whistle?

    sara roshan
    March 28, 2012 at 3:55 pm

    Hi aunty I tried making rasgullas, initially wen dey were hot dey were very soft but as dey cooled dey became hard….even b4 refrigerating….aunty can u plz plz let me knw wat went wrong coz dis sweet is my husband s fav n as his bday is approching am plang to prepare dis

      Manjula Jain
      March 29, 2012 at 8:13 am

      sara roshan
      knead the paneer more.

        simrit
        March 31, 2012 at 9:31 pm

        hi..this was a very helpful recipie by manjula mam..thanks!!!
        to knead the paneer to smooth consistency i ran the paneer in the mixie… and the rasgulas turned out perfect….

    siva
    March 27, 2012 at 12:30 pm

    hi manjula garu,
    i tried this recipe.It comes out very good but i still taste the flavour of lemon slightly.could you tell me where i did wrong?

      Manjula Jain
      March 27, 2012 at 4:47 pm

      Siva, did you wash the paneer

    Tapan
    March 26, 2012 at 1:49 am

    Hello Manjul Di, it is really great invent to me to discover your website. I am a civil engineer but it is my hobby to cook. For long time, I was searching to find the recipe of Rasogolla. Your demonstration helped me a lot. Thank you very much and Iswar bless to you.

    Vini
    March 16, 2012 at 7:20 am

    Hi
    I tried the rasagullas and it came perfectly. Thanks. If I want to make 30 rasagullas. How much sugar and water should I use ?
    Thanks

    r.saranya
    March 11, 2012 at 11:19 pm

    HI AUNTY,

    in ur advoice i prepares rasagulla its came nice

    but i want i more other receipe for badusha

    this one not there in ur wedsite tell me for the receipe details

    thanks for ur all receipe because this good for home makers

    by

    r.saranya

    Anupama
    February 14, 2012 at 8:29 am

    Madam,
    I made the same way you stated,but,the rasgullas wer not tasting sugar,they wer a little sour.

    Madhavi
    February 13, 2012 at 11:34 pm

    Hi mam, i tried this today as per ur video.. it came soft, unbroken but it did not increase in size.. the size was same as i put them in cooker.. where was i wrong.. please do reply so that next time i can correct it

    tanjila
    February 8, 2012 at 8:59 am

    aunty,
    i made my rasgulla to day…i did not put them in pressure cooker but they were double i size but after some time they became smaller n a bit hard .. n inside it was not properly cooked ….what went wrong …i kneed the cheese for almost 20 minute it was fine paste ..plz help me…they were not even spongy enough…!!!!!!

    tanjila

    Riya
    February 4, 2012 at 5:46 pm

    Aunty thanks for your recipe.
    I followed it step by step. It was fine till I made the rasgulla balls but after I put it in the cooker for around 7 mins, they did not expand in size. They were almost the same and a few broke as well. Could you tell me where did I go wrong ?

    Thanks,

    Cristal
    January 28, 2012 at 8:45 am

    Hi Manjula aunty,

    Lemon taste is not going in my paneer ,,, it tastes very bad… could u give me sum alternatives for lemon(lyk curd, vineger..)

    rajju
    January 24, 2012 at 12:16 pm

    is it necessary to put the weight for the cooker

      Manjula Jain
      January 26, 2012 at 5:12 am

      rajju
      It is necessary to put the weight for the cooker

    padmini
    January 21, 2012 at 5:54 am

    is it necessary to put the weight for the cooker???/

    rizwana
    January 17, 2012 at 10:01 am

    Hi Manjula auntie, i wanted to know whether i can make the rasgullas in a different pan, as i do not have a pressure cooker.

      Manjula Jain
      January 19, 2012 at 6:08 am

      Rizwana,
      Check the recipe for CHUM CHUM, use 1/2 cup more water and cook for abput 3 minutes less.

    Devika
    January 8, 2012 at 9:26 am

    Hi aunty,

    Thanks for your wonderful recipes….they r super delicious n easy…
    I tried rasht las bug it di t turned spongy n were just of same size…I kneaded the pander for almost 10 min to make soft dough there were no cracks in e dough….can u plz tell me the reason..

    Liane
    December 27, 2011 at 7:06 am

    Viji,
    Auntie is in the US – it might be difficult and time consuming for her to convert all her recipes into metric measurements.
    It’s all available online anyhow.
    Take what you need to convert and go to http://www.convertme.com
    There you can find all the conversions you need for all recipes.
    Hope this helps.
    Liane

    Sidharth.v
    December 26, 2011 at 10:45 am

    Hi aunty, I am studying in 10th std. I saw this video in youtube while searching a video for my project. I stopped doing the project and ran to the kitchen and made it right away.It is a really nice dish. Ill try your other recipes too.
    thanks a lot aunty.

    Abhilasha
    December 19, 2011 at 1:24 pm

    Hi Aunty.

    I made rasgullas, but they turned out to be very hard..I got the same flavours and tastes good, but they were hard and not so spongy. could you please give me soon tips as I love rasgullas…

      Manjula Jain
      December 22, 2011 at 12:59 pm

      Abhilasha
      Knead the paneer more.

    Aswani
    December 15, 2011 at 1:52 am

    Hello Aunty
    when I was pregnant I love to have rasgulla’s a lot I use to buy them, but now I made I don’t believe they came very nice..
    Ur recipes r very simple n soo easy
    Thank u so much

    Aisha
    November 23, 2011 at 3:28 am

    very nice video,,, and very easy to follow,, i really enjoyed,, Thnxx for sharing ur recipe!

    Firdousi Majumder
    November 12, 2011 at 10:05 pm

    hello very nice cookings

    Pyari
    November 11, 2011 at 4:56 am

    Dear Manjula,

    I would like to make the rasgulla’s, but I don’t have a pressure cooker. Is it possible to make it in a normal pan?

      Manjula Jain
      November 11, 2011 at 9:46 am

      Pyari,
      Check the recipe for Chum Chum.

    Anita
    October 28, 2011 at 6:10 am

    Thanks a lot for your recipe for the Rasgulla. They were soft and spongy.It came out perfect I couldn’t believe that. The only concern is the shape they were not round little bit flat, if you could give any idea to improve that. It will be very much appreciated. The taste was great.
    Secondly how much water and sugar should I use if I want to make rasgulla’s from 2 L milk. Thanks a lot.

      viji nagaraj
      December 26, 2011 at 12:15 pm

      hi aunty,
      your recipes r all so good………….
      thank u so much……….
      i have a request ……….
      can u give me the measurements in terms of ltrs and gms pls.
      that would be very helpful

      viji nagaraj
      December 26, 2011 at 12:16 pm

      especially 4 rasgulla

    Monsoon
    October 27, 2011 at 3:57 pm

    Dear Manjula Aunty

    Thank you soooooooooo much for this awesome recipe, i tried for first time this diwali, coz dont get good indian sweets in this part of US, and they came out as complete winners , i also made ras malai . equally a show winner.

    regards and love

      Sruthi
      December 2, 2011 at 9:42 pm

      I made this recipe, came out perfect!! 🙂 Thanks a lot for the recipe.

    bhawna
    October 27, 2011 at 5:15 am

    This Diwali me and my family consumed homemade sweets and that too perfectly made only because of your way of explaining them so well. thanks a lot for all your recipes, they all are so good.

    Kirthi
    October 26, 2011 at 3:49 am

    Thanks for the recipe Ma’m. It turned out to be great. It did actually bulge – but not double the size. But was spongy and soft! Great! May be next time I should cook 2 more minutes.

    lakshmi
    October 26, 2011 at 2:03 am

    I am a very great fan of your kitchen madam…..awesome recipes…….amazing…….espesially that rasgullaaas…….yum yum….

    Banglarecipes
    October 25, 2011 at 4:21 pm

    I am so inspired by you.Once you said to nt stop till reach the perfection .thats my moto now. Love you Manjula.

    Ashwini
    October 23, 2011 at 12:56 pm

    Hi Aunty,
    I made Rasgullas by following your recipe and they came out just perfect! I never thought I could make Rasgullas so easily..Thank you so much for sharing such wonderful recipes..

    Sincere Regards
    Ashwini

    uma
    October 11, 2011 at 2:13 am

    Dear Mam
    I knead the paneer for about 10 to 15mts but they do not double in there size plz suggest me…..

    Iram
    October 1, 2011 at 3:14 pm

    plz reply

      Jaya
      October 1, 2011 at 7:23 pm

      Iram, the turning of colors happens even to me. It’s a mystery but as long as they taste good don’t worry. Also, if they don’t double in size you need to knead the paneer longer until it is very smooth, almost like butter!

      Rasgullas are not easy to make perfectly. Don’t get discouraged.

        Iram
        October 3, 2011 at 1:37 pm

        thank you so much jaya

        for the reply but i knead the paneer for about 1/2 hour it looks like butter even then they do not double in there size plz can you tell me how much water should i sepret from the paneer

      Jaya
      October 3, 2011 at 3:39 pm

      Iram, it’s hard to describe how much water to separate out, but you will take out most of the water, but the paneer should still be wet. If you take a piece of paneer in your fingers and squeeze it you finger should be a little wet.

      A 1/2 is probably too long to knead. As you knead it, you may occasionally sprinkle several drops of water on the paneer so it doesn’t become too dry.

      Making Indian sweets is an art. As long as your rasgullas take good, then you have accomplished a lot!

    santhi
    October 1, 2011 at 5:01 am

    thnku so much aunty

    tego
    September 29, 2011 at 11:59 pm

    namaste,dear aunty, i tried ur recipe n it was incredible truly thebest homemade rasgulas ever! my family declared vr never gonna buy these from a shop again, n this must b made at least twice a week!my kids love helping me make these so v spendfun time together as well.im very grateful for ur sharing ur expertise with us,aunty,ur generous!i wantd to ask that if i triple the recipe do i hv to triple the water as well as sugar? i n my hubby wants me to make more for the whole family so im thinking of doingwith about 4litres milk in one go so cud u pl guide me fr this.thank u in advance,n big god bless!

    Iram
    September 28, 2011 at 11:55 am

    Dear Manjula Auntie,

    I tried to make Rasgulla’s 6-7 times as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. But in the remaining process i always fail can you please suggest why? the rasgullas never doubles its volume, the size slightly changes but not doubles the colour always becomes creamish/off white but not the perfect white like yours and they are tight in the center. please help me as i am following your resepy for the first time.

    hurbai
    September 12, 2011 at 7:03 pm

    hi for bengali what can u use if u have on pressure cooker 🙁

      Manjula Jain
      September 14, 2011 at 10:58 pm

      Hurbai,
      Check the recipe for Chum Chum.

    afham
    September 9, 2011 at 4:38 pm

    hi manjula aunty thank u so much for your recipe but i have a question can we use any other cooker instead of pressure cooker to make these rusgulla’s ? please tell me and thanks ; god bless you.

    Susma
    September 8, 2011 at 2:13 pm

    Hi Aunty,
    Great videos as usual. Rasgullas came very very good for the first time itself.
    If I have to make chumchum like restaurants, they are very dense. What sugar-water proportion to use for chumchum versus rasgulla? Do you also cook for longer, and for how long?
    Thanks so much!

      Manjula Jain
      September 8, 2011 at 6:56 pm

      Susma,
      Check the recipe for Chum Chum on my web site.

    RASHI SHARMA
    September 7, 2011 at 6:17 am

    HELLO,
    MANJULA JI
    PLZ TELL ME WHICH SIZE OF COOKER I SHOULD USE FOR THIS QUANTITY.
    AND I READ IN ONE RECIEPE THAT ALSO ADD 1 TABLESPOON MAIDA

    Shina
    September 4, 2011 at 4:46 pm

    Dear Manjula aunty,

    Thanks a lot for your recipe for the Rasgulla. I tried 4 times of making rasgulla but never came good always become hard and not doubled in size.
    But this time i followed each and every step carefully from ur video. It came out perfect i couldn’t believe that. The only concern is the shape they were not round little bit flat, if you could give any idea to improve that. It will be very much appreciated. The taste was supereb.
    This was the only dessert in indian dishes which i tried very hard to make it perfect but it could be perfect because of you. Thanks a lot.

    with regards
    Shina

    Jeevan
    September 3, 2011 at 10:52 am

    If we add a bit of baking powder, more spongy rosogulla is obtained as per you brilliant recipe

      Manjula Jain
      September 3, 2011 at 3:51 pm

      Jeevan,
      I have never used baking powder for Rasgullas

    Priyanka Gupta
    September 1, 2011 at 6:46 pm

    Hi Manjulaji,

    I was really skeptical as to how my rasgullas would turn out.. I followed your recipe very closely and yippppiieee made my husband’s favorite dessert. All thanks to you! Thanks a tonne! 🙂

    Ayesha
    August 29, 2011 at 1:54 pm

    Dear Manjula Auntie,
    I tried to make Rasgulla’s as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. But in the remaining process i always fail can you please suggest why?
    1. the lemon smell doesn’t goes off completely even after washing for 15 mins.
    2. the rasgullas never doubles its volume, the size slightly changes but not doubles.
    3. the colour always becomes creamish/off white but not the perfect white like yours.
    I love eating rasgullas, and i loved ur other recipe’s like besan laddu, kachori etc.
    But please help me with rasgulla’s.
    Regards
    ayesha

      Manjula Jain
      August 29, 2011 at 6:11 pm

      Ayesha,
      Are you using bottled lemon juice and I think you need to knead the paneer more.

    vandana
    August 29, 2011 at 1:19 am

    without beaking soda can i make the rasgulla

      Manjula Jain
      August 29, 2011 at 7:58 am

      Vandana,
      Why you need baking soda to make Bangali Rasgulla.

    Akhila
    August 28, 2011 at 12:06 pm

    helllo aunty..
    it was gr8 making Rasgullas.. but the Rasgullas i made dint really expand as such.. could you please tell me wat went wrong?? and one more thing.. we addd rasgulla into the syrup when the syrup just starts boiling rite?? the tase was okie but the balls were not expanded as such.. please tel me wat 2 do.

    rohith
    August 23, 2011 at 7:48 am

    hi auntie.i made rasagulla for making rasamalai…..should i cool the rasagulla first before making rasamalai or can i right away use it?

      Manjula Jain
      August 23, 2011 at 10:18 am

      Rohith,
      You do not have to cool the rasgullas.

    neelam
    August 23, 2011 at 1:43 am

    hi…
    i like the way u cook simply.

    today i tried spongy rasgulla’s but they they not expand in size as it was needed.plz tell me what should i can do?

    Rajen Bali
    August 22, 2011 at 11:19 am

    Hello Manjula Aunty

    I am going to try and make these Rasgullas for a friend for Id. I just wanted to ask if I use 8 cups of milk instead of 4 cups should I also use 1/2 cup of lemon juice or only 1/4 cup of lemon juice?

      Manjula Jain
      August 22, 2011 at 12:01 pm

      Rajen,
      You will not need double the amount of lemon juice, just little more, adjust as needed.

    khushi
    August 20, 2011 at 7:07 am

    hello aunty..
    how r u?
    i have watched ur video… n it seems to be very easy…thnq for that…
    when i tried this recipe (rasgulla)…my paneer get hard..and balls are not forming…so plz help me out…

    thank you..

    regards
    khushi

      Manjula Jain
      August 20, 2011 at 7:36 am

      Kushi,
      You squeezed the water too much from paneer.

        khushi
        August 22, 2011 at 4:39 am

        thank you so much aunty for guiding me!!!!

    vibha kumari
    August 19, 2011 at 4:03 am

    hello Manjula ji,

    i tried rasgulla recipe yesterday,they were good,but they were a little bit yellow and were not spongy,still i liked it.thanks for the recipe. Earlier i tried rajkachori recipe also,they were too good.thanks a lot.

    Can u please tell me how many lemons should i use for 2 litres of milk for making paneer?

    Nusrat
    August 17, 2011 at 12:29 pm

    Hello Auntee,

    I tried to make the Rasgulla but my Rasgulla did not expand and thus did not soak much suger syrup. What might go wrong?

      Manjula Jain
      August 17, 2011 at 12:32 pm

      Nusrat,
      For bangale resgullas taking out the water from paneer very important some time it takes 2-3 tries. This time it is looking you took out too much water.

    neha
    August 14, 2011 at 1:22 pm

    Whenever I make rasgullas in pressure cooker, they explode if I keep the whistle and rubber on it. So now I remove both the whistle and the rubber. It helps the steam escape, and prevents the rasgullas from exploding under pressure. Since the sugar to water ratio is so low, even if we loose the water in steam, it turns up pretty well.

    Aparna
    August 13, 2011 at 8:20 pm

    I cannot believe I made Rasagulla! It works!!

    Dbm
    August 11, 2011 at 12:28 pm

    Whenever I try to curdle the milk, the cheese comes out very soft. I try to press out as much water as possible, to the extent that the cheese seeps out of the cloth. Is there anyway, that the cheese is a bit more coarser and hence turns out hard enough to knead into the balls? Thank you.

      vibha kumari
      August 19, 2011 at 10:04 am

      put the cheese inside a cotton cloth and hang it for some time,the extra water will come out easily,then press it with heavy weight for an hour!

      Meera
      August 27, 2011 at 7:29 am

      I usually add abt 200ml of fresh cream for every 1 litre of milk while boiling milk for making paneer. Paneer turns out richer 🙂

    asiya
    August 9, 2011 at 6:37 am

    tht was a good recipie i really enjoyed making it home!!

    uma
    August 6, 2011 at 1:08 pm

    Hi auntie

    yesterday i tried he bengali rasagullas but after pressure cooking the size ill be the same…. and most of the people are ur fans, they all asked u to explain in hindi……

    Ayesha
    August 5, 2011 at 8:48 pm

    Dear Manjula Auntie,
    I tried to make Rasgulla’s as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. But in the remaining process i always fail can you please suggest why?
    1. the lemon smell doesn’t goes off completely even after washing for 15 mins.
    2. the rasgullas never doubles its volume, the size slightly changes but not doubles.
    3. the colour always becomes creamish/off white but not the perfect white like yours.
    I love eating rasgullas, and i loved ur other recipe’s like besan laddu, kachori etc.
    But please help me with rasgulla’s.
    Regards
    ayesha

    kathija
    August 5, 2011 at 9:17 am

    hi manjula aunty,
    tht was really a big helping hand u gave me;;thnx a ton…luv ur recipes & presentation,keep rocking,well my problem was quite peculiar…my rasgullas weren’t tht WHITE as urs..wat might b the reason
    regards

    Priya
    August 4, 2011 at 7:59 am

    Hello Manjula Auntie

    Thanks a lot for your rasgulla recipe. In fact, all your recipes are so easy to make and they always turn out soooo….. delicious. Thanks again.

    priya
    August 4, 2011 at 3:12 am

    aunty i did make the rasagullas bt the thing is that they are very soft and the jeera is too thin

    Dimple
    July 28, 2011 at 7:51 am

    Hello,
    I was trying the recipe of rasgullas did all the things proper but my Rasgullas turned out to bit a bit harder can u tell what might be the reason?

      Manjula Jain
      July 29, 2011 at 7:09 am

      Dimple,
      There can be 2 reasons,
      1. You squeeze the water too much from paneer
      2. Did not knead the paneer enough

    viju
    July 26, 2011 at 2:39 am

    Hi. anuntie

    your kitchen is supper.

    Monica
    July 21, 2011 at 9:41 am

    Amazing is small word …Ras Gullas are out of this world !! super HIT at first try only .Thanks Ms Manjula .Your receipies are Great

    BABITA
    July 21, 2011 at 2:19 am

    HELLO AUNTY

    I WANT TO KNOW WHETHER WE CAN PUT THE PANNER IN THE MIXER TO MAKE IT SOFT AFTER MAKING IT OUT OF MILK

    Preeti
    June 29, 2011 at 2:08 am

    Hi Manjula Auntie,

    I m a big fan of your website.Whenever i think of making something new or different i always open ur website and take help from ur recipes. Y’day i tried the Bengali Rasgullas for the first time and they turned out so yummy.
    All thanks to you auntie.

    Regards
    Preeti

    Dimple
    June 23, 2011 at 5:55 pm

    Hi Aunty

    I made these Rasagullas..and believe me for the first time I was able to make some thing so perfect..(being a pathetic cook that I am )…and it is all becoz of you…thanks a lot…you are a great teacher !!!

    chinmay
    June 22, 2011 at 11:48 am

    hi aunty namaste … i ve tried making rasgullas . they were awesome but only thing is that they are very chewy from inside and not spongy… can u help me out … sairam

      Manjula Jain
      June 22, 2011 at 12:40 pm

      Chinmay,
      You knead the paneer too much while kneading the paneer palm should not be oily.

        chinmay
        June 23, 2011 at 12:10 pm

        hi aunty , namaste thanx for ur reply . but can u tell me upto how many minute i should kneed paneer . plzz do reply me . thanx . tc . jsk . sairam…

    Anshika
    June 13, 2011 at 2:30 pm

    Nameste Auntiji,
    Your website is very good…it helps me a lot…i want to know one thing ..i have a indian pressure cooker which has whistle on it..so should i take out this whistle while making rasgullas or not..?plz help me aunty..i want to made these rasgullas tonight…
    thanks aunty

    Abhishek
    June 12, 2011 at 11:21 am

    Auntijee,
    My wife stumbled on your recipe, and I tried it out an hour ago. The outcome was awesome. I am an avid rossogulla fan and what I got was better than Kolkata KC Das, Mithai and Nepal Chandra… Never been so proud of myself! Thanks for making my day 🙂

    dipal dave
    June 7, 2011 at 9:29 am

    hello manjula aunty,

    i tried the rasgulla recipe. It looked great when they were hot, but when i cooled it they became hard. can u please tell me what went worng. i really love rasgullas but i m not getting them right. please help me aunty.

    Thank You!

      Manjula Jain
      June 7, 2011 at 1:00 pm

      Dipal, Knead the paneer more.

        dipal dave
        June 7, 2011 at 8:43 pm

        Thank You Aunty. I’ll try kneading it more next time. 🙂

    Chandni
    May 29, 2011 at 3:06 pm

    Please let me know if rasgulla can be made in a wide pan w/out pressure cooker.

      Manjula Jain
      May 29, 2011 at 7:27 pm

      Chandni,
      Check the recipe for Chum Chum.

        Chandni
        June 1, 2011 at 11:35 am

        Manjulaji, I tried your recipe of rasgullas. They were out of this world. It’s the first time I’ve ever made rasgullas, and they are unbelievably delicious. Thank you so much.

    Gifty
    May 27, 2011 at 4:21 pm

    Hi Manjula Aunty,

    I have learned making most of my dishes with the guidance from ur recipes and all have turned out to be superb.
    Today I tried making bengali rasgullas from your recipe. But unfortunately, all my rasgullas broke and got diluted & mixed in water. What could be reason? Where did I go wrong? Please guide.

    Thanks a lot.
    Gifty

      Manjula Jain
      May 27, 2011 at 4:35 pm

      Gifty,
      The only reason I can think of that you squeeze too much water from Paneer, paneer must be very dry.

    Mary
    May 27, 2011 at 10:20 am

    Manjulaji Can I make rasgullas without pressure cooker. I tried your chum chum recipe. It turned out superb!

    Soumya Gupta
    May 22, 2011 at 12:59 pm

    Hi Manjulaji,

    Thanks for such a wonderfull and delicious recipe.I have tried this recipe and it turned out great…

    Thanks a Ton,

    Soumya

    bijal
    May 22, 2011 at 9:18 am

    thanks aunty,i have made rasgullas and it is soft from inside also,i have added sakar(khadi sakar) in the middle of rasgullas and it came out very soft .Thanks once again

    Amrita
    May 19, 2011 at 1:40 pm

    Hello Manjula Aunty,

    I tried your recipe for rasgullas today and they turned out well in taste. One question though: my rasgullas are spongy on the outside but slightly hard on inside. My cooker gave one whistle, but no whistles while the rasgullas were cooking on medium heat. Also they are a little flat in shape.
    What should I do?

    Thank you,
    Amrita

    Maria John
    May 17, 2011 at 11:15 pm

    Hello Aunty,

    I tried rasgullas and were really good and tasty…
    Thanks..

    Maria John

    fawzia
    May 17, 2011 at 6:52 am

    Hi,manjula aunty.Thank you very much for posting this recipe.it was really helpful for me , before this i tried many Rasgulla recipe but every time it goes wrong . so thanks a lot again.

    Princy
    May 17, 2011 at 3:45 am

    Aunty, how many seetee’s should we do on the pressure cooker to cook the rasgula’s?

      Manjula Jain
      May 17, 2011 at 12:34 pm

      Pinky,
      I think it should be 2-3,

    Mary
    May 16, 2011 at 1:06 pm

    Manjulaji, Can I make rasgullas without pressure cooker Can I follow your chum chum recipe by making rasgullas in a wide pan? Please let me know. Thanks.

      Manjula Jain
      May 16, 2011 at 4:27 pm

      Mary,
      Yes that will work.

        Mary
        May 17, 2011 at 1:50 pm

        I just made rasmalai- followed your chum chum recipe. Thank you so much, it turned out excellent!

    Seema
    May 6, 2011 at 6:23 pm

    Hi aunty,

    I love your way of explaining and cooking. How can I make this recipe without the pressure cooker?

      Manjula Jain
      May 6, 2011 at 11:55 pm

      Seema,
      Check the recipe for Chum Chum.

      Manjula Jain
      May 6, 2011 at 11:57 pm

      Seema,
      Try the recipe for Chum Chum.

    Tania roy
    May 2, 2011 at 3:05 pm

    hello manjula aunty

    I have tried making rasgullas 5-6 times but every time it was failure may be because I added maida or suji….today I saw your recipe and want to ask you a question… can you please tell me how to make rasgullas without pressure cooker because I don’t have that large one…please help aunty…

      Manjula Jain
      May 2, 2011 at 11:49 pm

      Tania,
      Check the recipe for Chum Chum and add 1/4th cup of water extra in syrup.

        Tania roy
        May 4, 2011 at 6:41 pm

        thanks a lot Aunty……

    Jyoti
    April 22, 2011 at 9:42 am

    Hi Manjula Aunty! I tried this Recipe today. The result was very nice. I like your way of explaining the whole process. Next time I will try your other recipes. Thanks for a very nice website. 🙂

    manisha
    April 13, 2011 at 11:49 am

    hello manjula aunty
    I tried the rasgullas . they doubles and are soft but they became flat. Can you please tell me what went wrong?
    Thanks Manisha

      Manjula Jain
      April 13, 2011 at 12:54 pm

      Manisha,
      Squeeze the water just little more.

    anita mittal
    April 12, 2011 at 12:54 pm

    hello aunti
    I tried rasgullas and they came out very well.
    only one question can i use the sugar syrup again to make one more time rasgullas.

    thanks

    Deepti
    April 8, 2011 at 7:43 pm

    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

    Annie
    April 5, 2011 at 12:34 am

    Hi, I never knew it was this easy to make rasgullas.they are really easy to make.thank you very much.

    Prakruthi
    April 3, 2011 at 1:45 am

    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

    ekta
    March 29, 2011 at 10:23 pm

    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 ….

    Soumya
    March 29, 2011 at 6:16 am

    Hi,

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

    Kia
    March 19, 2011 at 1:37 pm

    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.

    Richa
    March 18, 2011 at 7:16 am

    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 ?

      Manjula Jain
      March 18, 2011 at 8:27 am

      Richa,
      When you were making paneer you must have added too much lemon juice.

    sanmati
    March 17, 2011 at 2:14 am

    Hello Aunty..

    I tried making rasgullas for the first time and it came so well.
    Thank u so much aunty.

    sanmati

    Parvati
    March 1, 2011 at 12:39 am

    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.

      Manjula Jain
      March 3, 2011 at 8:39 am

      Parvati,
      Check my latest blog on making paneer, that should help.

    nandini
    February 27, 2011 at 11:34 pm

    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

      Manjula Jain
      February 28, 2011 at 8:30 am

      Nanddini,
      Check the Method for Chum Chum and cook 5 minutes less.

    shah
    February 26, 2011 at 5:02 am

    they turned out world class better than Calcittta thanks Manjula

    simran
    February 18, 2011 at 9:13 pm

    thanks a lot manjula auntie ji your all reciepes are really very good
    thanks a lot

    sara
    February 2, 2011 at 1:28 am

    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 .

    sonu
    January 28, 2011 at 7:50 pm

    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..

    Jessie
    January 25, 2011 at 4:57 am

    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

    madhuri
    January 14, 2011 at 2:20 pm

    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.

      lopa
      January 18, 2011 at 2:15 am

      dear madhuri

      u can make small balls.so that the whole rasgulla ll be soft

    sophia
    January 13, 2011 at 1:50 pm

    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

    Kumarika
    January 3, 2011 at 5:19 am

    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.

    Vaibhavi
    December 23, 2010 at 6:35 pm

    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..

      jas
      January 6, 2011 at 6:35 am

      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!

        Ilma
        January 9, 2011 at 8:32 am

        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

        Ruch
        February 4, 2011 at 11:14 am

        Did you guys get the answer whether to use the whistle or not and how many hisses?

    Suhasini
    November 30, 2010 at 8:19 am

    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?

      divyam
      December 17, 2010 at 4:54 am

      no..as it will not have the sweetness

        Suha
        January 9, 2011 at 11:33 am

        thanks Divya. will remember that

          simran
          February 18, 2011 at 9:12 pm

          thanks a lot manjula auntie your all reciepes are really very good i appriciated today i make peda its too delicious thanks thanks so much

    Surabhi
    November 29, 2010 at 5:50 pm

    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.

    Vidisha Singh
    November 19, 2010 at 7:02 pm

    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

      Manjula Jain
      November 19, 2010 at 8:43 pm

      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.

    Dina
    November 19, 2010 at 7:14 am

    what is the measurement of the cup you are using

    Anju
    November 14, 2010 at 12:54 am

    I tried the recipe everything was perfect!! but the rasgulla balls were not chewy as it is in the market. Pls advice…Thnx

    Seema
    October 26, 2010 at 6:56 pm

    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

    sagor
    October 25, 2010 at 4:21 am

    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.

    sangeeta bhattacharjee
    October 22, 2010 at 10:16 pm

    hey thanks madam

    Neha
    October 22, 2010 at 7:46 am

    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

      suhana
      December 19, 2010 at 6:21 am

      hi neha plsshare with me too what aunty advise for mk rasgulla size doub le

    sangeeta bhattacharjee
    October 21, 2010 at 10:58 pm

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

      Manjula Jain
      October 22, 2010 at 10:14 am

      Sangeeta, Just water and sugar.

        sangeeta bhattacharjee
        October 22, 2010 at 10:21 pm

        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……..

          anu
          November 1, 2010 at 1:17 am

          it is lemon juice.. i saw it in other rasgulla making vedios…

          Manisha
          November 2, 2010 at 4:29 pm

          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!

        Uma
        November 16, 2010 at 1:17 pm

        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.

          Manjula Jain
          November 17, 2010 at 12:04 am

          Uma,
          Thank you, great suggestion.

    Lisa
    October 15, 2010 at 9:07 pm

    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.

      Manjula Jain
      October 15, 2010 at 9:50 pm

      Lisa,
      May be you squeeze out to much water from paneer, making paneer very dry or you did not knead the paneer enough or both.

        Lisa
        October 18, 2010 at 11:58 am

        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.

    Manik
    October 13, 2010 at 10:56 pm

    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.

    Vaishali
    October 13, 2010 at 10:42 pm

    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..

    Srinidhi
    September 29, 2010 at 5:39 pm

    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?

      Jaya
      September 30, 2010 at 4:15 am

      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.

        Srinidhi
        September 30, 2010 at 6:07 am

        Thanku jaya…. but can i use the today made rasagulla tomorrow for rasamalai?

    Sheetal
    September 16, 2010 at 2:07 am

    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.

    anitha
    September 12, 2010 at 1:53 am

    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

    ANJU SHARMA
    August 30, 2010 at 4:07 am

    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.

    Dimple
    August 18, 2010 at 4:10 am

    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?

      Shweta
      September 15, 2010 at 9:39 pm

      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.

    Aarthy
    August 17, 2010 at 6:52 am

    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…!?

      Jaya
      August 17, 2010 at 3:56 pm

      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?

    Vasavi
    August 15, 2010 at 12:39 pm

    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.

      RT
      November 5, 2010 at 9:43 pm

      You need to drain out more water from the paneer. The water content in it is too high …

    Aman
    August 9, 2010 at 2:46 am

    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.

      Manjula Jain
      August 9, 2010 at 1:29 pm

      Aman,
      I think you used too much lemon juice

    Liane Albert
    July 30, 2010 at 4:54 pm

    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.

      Jaya
      July 30, 2010 at 7:30 pm

      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.

        Indrani
        September 24, 2010 at 2:30 pm

        Hi ,
        To be more precise Chana is the actual word for Panner in bangla/ Bengali.

    sue
    July 29, 2010 at 5:12 pm

    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

    Swati
    July 21, 2010 at 1:39 am

    Aunty,

    I tried Rasgulla twice, but it become hard each time. Could you Provide any tip to make them soft.

      Manjula Jain
      July 21, 2010 at 8:42 am

      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.

    Amii
    July 9, 2010 at 12:09 pm

    You are fantastic 🙂

    Kamya
    July 6, 2010 at 9:24 am

    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 .

    umme
    July 6, 2010 at 7:10 am

    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 ?

    sweetjasmine
    June 26, 2010 at 7:47 am

    Hello,aunty.i.am.new.to.kitchen.but.i.made.dishes.successfully.by.following
    your.website.thank.you.aunty.

    sweetjasmine
    June 26, 2010 at 7:44 am

    Hello,Aunty.your.dishes.are.really.fabulous.I.tried.panipuri.and.rasgulla.andmy.family.felt.really.happy.by.seeing.me.making.dishes.Thankyou.so.much.aunty.

    Jyothi
    June 24, 2010 at 3:26 pm

    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!

    Shubha
    June 21, 2010 at 4:51 am

    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?

    karen
    June 18, 2010 at 9:48 am

    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

    Garima
    June 16, 2010 at 11:58 am

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

      Manjula Jain
      June 16, 2010 at 10:38 pm

      Garima,
      I use presto pressure cooker.

    Raina min
    June 13, 2010 at 5:58 am

    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 !

    rinju
    June 9, 2010 at 6:22 am

    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.

    Archana
    June 6, 2010 at 3:05 am

    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.

    Pooja Verma
    June 6, 2010 at 3:03 am

    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

    samkash
    June 2, 2010 at 4:28 am

    thanks aunti
    i tried jaleebi also it was great. how to bring orange colour in jaleebi plz do tell me.

    samkash
    June 1, 2010 at 2:08 am

    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

      Manjula Jain
      June 1, 2010 at 10:24 am

      Samkash,
      Knead the paneer more.

    Mehar
    May 19, 2010 at 1:49 pm

    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.

      Manjula Jain
      May 20, 2010 at 12:08 am

      Hi Mehar,
      Remove the water more from paneer.

    rakesh luthra
    May 19, 2010 at 5:15 am

    Kindly tell me which preservative we can use for the preseravtion of rasgulla.

    Nidhi
    May 13, 2010 at 2:08 am

    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

    Sana
    May 6, 2010 at 2:53 pm

    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…:)

    bubbly
    April 30, 2010 at 12:47 am

    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

    jasvir kaur
    April 26, 2010 at 9:21 pm

    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

    noosheen zahid
    April 22, 2010 at 2:19 am

    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.

    rajni gulati
    April 20, 2010 at 11:03 am

    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.

    Nitin Batra
    April 20, 2010 at 7:46 am

    How can I preserve rasgulla without fridge? I want to get it preserved till 6 months.

      Jaya
      April 20, 2010 at 11:00 am

      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?

    madhu
    April 17, 2010 at 5:26 am

    hello aunty ,ur recipes are so easy and good .i m learnigh too much…..thanks for nice sharings

    maria
    April 13, 2010 at 7:57 pm

    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

    jasvir kaur
    April 13, 2010 at 4:14 pm

    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 :

      meenakshi sharma
      April 28, 2010 at 10:01 pm

      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.

    Neha
    April 5, 2010 at 5:41 pm

    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!!! 🙂

    sondra
    March 31, 2010 at 3:50 pm

    Is a pressure cooker a must to make rasgulla?

    Love your site!!!!

    jasvir kaur
    March 28, 2010 at 7:20 pm

    thank u soooo much for your quick reply.

    Rashmi
    March 22, 2010 at 3:36 am

    Mamm do we have to take out pressure cooker weights while cooking rasgulla’s..?

    neeru
    March 22, 2010 at 3:06 am

    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

      Neena
      March 22, 2010 at 7:18 am

      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.

      Jaya
      March 22, 2010 at 9:02 am

      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.

    marie
    March 12, 2010 at 4:49 am

    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

    Sreedevi
    March 12, 2010 at 4:02 am

    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?

      Jaya
      March 12, 2010 at 11:44 am

      Sreedevi, all measurements on this site are based on U.S. cooking measurements. 1 cup = 250 ml by volume.

    Archana
    March 10, 2010 at 11:59 pm

    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

      Manjula Jain
      March 11, 2010 at 12:16 am

      Hello Archana,
      You needed to squeeze the water more from paneer.

    Gayatri
    March 9, 2010 at 10:23 am

    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

    Shefali
    March 6, 2010 at 6:25 am

    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.

    Diksha
    March 1, 2010 at 1:39 am

    hello aunty…..
    i have tried rasgullas,,,,,,,,n its very tasty
    thanxxxx a lottt

    Tanvi
    February 25, 2010 at 4:21 pm

    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.

    Deepa
    February 25, 2010 at 1:34 am

    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..

    Prajna Banerjee
    February 19, 2010 at 8:26 pm

    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..

    manju
    February 9, 2010 at 1:42 am

    hi,i have tried rasmalai two time but it came out little hard pls tell me what should i do.reply

    Papri
    February 4, 2010 at 1:24 pm

    Dear Auntyji,
    I have tried the rasgulla.but the rasgullas are not expanding.Please reply me.

    Anu
    February 2, 2010 at 1:38 pm

    Aunty ji,

    Love u, i tried thi recipe and i got the perfect rasgullas thanks to you for making my cooking so fun for me.

    sangeetha
    January 19, 2010 at 12:49 pm

    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

    preeti
    January 13, 2010 at 7:44 am

    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 🙂

    Vidhya Ram
    January 4, 2010 at 8:08 am

    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

    Beth Campbell
    December 22, 2009 at 11:56 am

    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.

    amroota
    December 13, 2009 at 6:09 am

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

    Swarna
    December 11, 2009 at 6:25 pm

    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 🙂

    Anupriya
    December 10, 2009 at 7:59 pm

    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

    Mrs.Raj
    December 10, 2009 at 1:54 pm

    Manjula aunty see my rasgullas

    http://lh4.ggpht.com/_7pOmyRUoAos/SyFe1Z9xXpI/AAAAAAAABMs/9wuliguHTc0/s640/1117092107-00.jpg

    http://lh5.ggpht.com/_7pOmyRUoAos/SyFe1RvuXBI/AAAAAAAABMw/QMqqDBOXf1E/s640/1117092107-03.jpg

    Hugs Manjula aunty

      Manjula Jain
      December 10, 2009 at 9:52 pm

      Hi Raj,
      I think making paneer you used too much lemon juice and did not knead the paneer enough.

    rashmi
    December 10, 2009 at 1:21 am

    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.

    spurthy
    December 8, 2009 at 3:09 am

    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.

    Meenal
    November 30, 2009 at 12:00 am

    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 🙂

      Manjula Jain
      December 1, 2009 at 9:30 am

      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.

    Maleka
    November 16, 2009 at 7:30 pm

    Hi Manjula aunty,
    First of all let me thank you for sharing all your wonderful receipes
    I tried your kachori receipe and it turn out perfect crispy and tasty .

    I will surely try to make all your receipe.
    Can you please share the receipe of how to make sweet and tangy lassi.
    Thanks again.

    minakshi
    November 7, 2009 at 11:20 pm

    Hi, aunty,

    I just tried making the rasgullas, everything was fine, they are soft and taste good also, but they did not expand a lot, just a bit 🙁 what could be the reason?

    minakshi
    November 7, 2009 at 9:44 pm

    Hi manjula aunty,

    I came across your site by chance, but I am surely going to use it very much. Thanks you so much, the recipes and the procedure have been made so simple and seem so easy.
    Thanks

    Manjula Balaji
    November 2, 2009 at 2:12 pm

    Hi Manjula Ji,

    Thanks!! Your preparation methods are simple and the results are really tasty. In the pressure cooker i use.. i do not use the whistle/weight..and also please clarify as to why we pour water on the lid. Thanks again for your simple and very tasty recipes.

    Velina
    October 29, 2009 at 5:48 am

    Good Morning manjula,

    just watching your Bufi, it looks very nice and simple; I will definately try it and let you know the results.

    Thanks, Velina

    Prerana
    October 28, 2009 at 6:36 pm

    Hello Manjula aunty,

    I want to first of all thank you for sharing all your wonderful receipes with us. You make it look so easy and you are always so calm. I tried the bengali rasgullas today and it came out superb. Thanks to your wonderful tips.

    sobia saeed
    October 27, 2009 at 3:44 pm

    i just wana know wht r adding between sugar n water some liquid waz thr

    jyothi s Pai
    October 25, 2009 at 11:37 pm

    Hi can i use the panner that i get from the shops.

    Anne
    October 25, 2009 at 8:42 am

    Hi Aunty,your recepe was very good.I tried making it for the first time and they came out really well.Thanks!

    anu
    October 20, 2009 at 5:28 pm

    Hello Manjula aunty,
    After having made and succeeded with the kalakand, I got courage to try the rasagulla today and am so happy to say it came out very well, I watched your video at least 10 times before I tried it so when I got ready to do it I knew exactly what texture of paneer I needed in order to get the rasgulla without disaster!!!
    Thanks again.

      Tarini
      November 30, 2009 at 9:01 am

      what is the difference in using cane sugar and normal sugar?

      my rasgullas had the right texture but flattened out. I do not see manjula ma’m’s responses to any of the comments.

      please tell me how to get the panir to dry? is the end result flat because the panir was not dry enough? i squeezed out, i kept it under weight, i had fat coming into my palms as I made the balls….

      how to get the round shape? please help!!!!!!!!!!!!!!!!!!!!!!!!!!!!

        Manjula Jain
        December 1, 2009 at 9:27 am

        Hi Tarini,
        I had a little glitch in my web site so I could not reply you, any way I am back.
        I find cane sugar is sweeter then other white sugar available.
        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.

    ali
    October 18, 2009 at 2:57 pm

    i tried your food recipe specially rus mali is great

    nithya
    October 17, 2009 at 1:18 am

    Hi,Manjula madam,Happy deepavali.I just shifted to muscat.This is my first deepavali without elders.I dont know to make any sweets.I tried your rasgulla.It turned out very good.I am happy.Thanks aunty.
    I would be happy if u give me the recipe for mysurpak in microwave.my mother tried it .it came very well.only problem is we forgot the propotions.Can u please help?

      ali
      October 18, 2009 at 2:56 pm

      Salam
      the rus mali recipe is great and i tried it .
      thanks ,and your web side is very very helpful and all recipe are good
      God bless you

    preeti
    October 16, 2009 at 1:21 pm

    helloo manjula ji… Happy Diwali
    i have tryed it twice, it expanded double the size but after taking out from cooker, it squize to small. wht could be the reson for that?

    mishal
    October 15, 2009 at 2:28 am

    rasgulla is super.i try it

    PunjabiBoys
    October 14, 2009 at 5:32 pm

    haha ha Thanks Manjula JI
    Today am eating Rusgula ji
    on ur Recipe Great stuff ji
    Happy Diwali ji
    Manjula ji u lighting up my Life ji
    Thanks Ji rub rakha ji

    Renu
    October 14, 2009 at 12:50 pm

    Hi Mam ,

    Thanks for the awesome recipe … i tried it and it came out really gud .. but my rasgullas turned out to be flat and not round … pls suggest

      Manjula Jain
      October 14, 2009 at 1:45 pm

      Hi Renu,
      Like I said in recipe taking out the water from paneer is the most important part something’s you will learn by practice. If you don’t want to serve rasgulla make rasmalai or pour soon of cream and put some sliced almonds and pistachios. Good luck and enjoy!
      Happy Diwali

        Renu
        October 15, 2009 at 10:15 am

        thanks Mam !! wish you a very Happy Diwali 🙂

    Jyoti
    October 14, 2009 at 8:37 am

    Hi, Thanks for the recipe. I have been trying almost all the recipes that you have online. Regarding this rasgulla, what I found is if I use lemon to cuddle the milk, there will be some taste of lemon left in the rasgulla (even though I wash the paneer with cold water).

    Could you please let me know what I can do so that there wont be any lemon taste in the end products?

      nithya
      October 17, 2009 at 1:23 am

      try with curd instead of lemon juice.this makes the full quantity of milk we take into panner.add few spoons of curd instead of lemon juice.I did this yesterday.This comes out nice.no waste of milk and no lime taste.

    victoria
    October 13, 2009 at 3:56 am

    hi Manjula,

    i just made ragullas and i would like to ask you how they should be like when ready to eat – should they be soft ot hard? i mean as consistency – should tehy be as they were when u took them out of the hot water?

    snigdha
    October 12, 2009 at 12:33 pm

    hello Manjula aunty!!

    ur recipe is just awesome…i tried many times and every time i t came out so well..thanks..but lost of milk is getting wasted when i am making paneer..a very little only on the top i see that the milk is breaking ..i am unsimg lemon juice and i am stirring it ..even then i see that very lil paneer is cmng..can u please advise me on this..

    thanks

    Nakita
    October 6, 2009 at 6:11 pm

    Hey your recipe sounds great, I have yet to try it. But what did add after the water and before the sugar for the syrup?

    pooja
    October 4, 2009 at 9:19 am

    Hello manjulaji!

    Thanks for all ur wonderful recepies & giving ur precious time to reply our questions. I want to know can I use pan instead of pressure-cooker to boil the rasgullas.
    regards
    Pooja.

      Rinkie
      April 11, 2020 at 11:06 pm

      I made rasgullas today from
      Your recipe, they came out good spongy, properly sunken, all good. i just felt little less sugary and felt paneer taste. please suggest why i feel paneer taste and why did not we use baking soda and maida in this recipe

        Manjula Jain
        April 13, 2020 at 10:52 am

        Rinki, maybe you needed to cook for a few more minutes, but I don’t like to use maida and I have never heard anyone using baking soda

    Annie
    October 4, 2009 at 1:26 am

    Hi Manjulaji

    Thanks for your recipe.

    I tried and the taste was good, but I have one problem. The rasagullas are round initially when they are boiling but after I let them sit in the syrup for sometime, they are becoming somewhat flat (where/what am I doing wrong).

    And another thing – do I put the weight on the pressure cooker??

    Thanks once again

      Neha
      October 10, 2009 at 6:57 am

      Manjulaji,

      Please let me know do we put whistle on the pressure cooker ?

      regards
      Neha

        Manjula Jain
        October 10, 2009 at 8:14 am

        Hi Neha,
        You do need to put the whistle on.

    SHASHI SACHDEV
    October 2, 2009 at 2:37 am

    i HAVE BEEN WATCHING YOUR RECIPES BY VIDEOS i TRIED TO MAKE RASSGULAS BUT I FOUND WHEN BALLS WERE PLACED IN BOILING WATER AND SUGAR THEY STARTED SPLITTING. HOWEVER THE TASTE WAS GOOD I DONOT KNOW WHERE I FAILED. I SHALL THANK YOU IF YOU COULD REPLY
    OTHER IMPORTANT THING IS YOU HAVE BEEN MENTIONING SUGAR SYRUP CONSISTENCY BUT I AM UNABLE TO MAKE YOU HAD SUGGESTED IN ONEOF THE RECIPES THAT WE SHOULD USE CANDY THERMOMETER I SHALL BE OBLIGED IF YOU COULD GUIDE WHERE CAN I GET THE CANDY THERMOMETER IN MUMBAI, OR ELSE WHERE I MADE ENQUIRIES THE SHOPKEEPERS ARE NOT AWARE OF THIS THERMOMETER
    MUCH OBLIGED TO ANSWER MY QUERIES
    SHASHI

    Neena
    September 30, 2009 at 11:10 am

    Dear Manjulaji,
    i have tried your rasgullas recipe so many times.its awesome. everyone in my family liked them very much. every time my rasgullas turned out very good and spongy. thanks for sharing the recipe with us.and i have tried your ras malai too .again its too good. so like in the weekends whenever i make paneer , i make rasgullas and rasmalai simultaneously from that paneer. thanks for making me good at both. now we can enjoy these things at home only. thanks a lot again!!!!!!!!!!!!!!!!

    tamanna
    September 29, 2009 at 10:48 am

    i have tried maing rasgullas thrice before. but even after neading well..the paneer balls are not as fluffy as they should be 🙁
    is it necessary to cover the pan while the balls are being boiled? i missed this step. also, may u please guide me as to what else (apart frm ur creative ideas) can i do with those cheese balls now ???

      Manjula Jain
      September 29, 2009 at 11:03 am

      Hi Tamanna,
      Please read the method of cooking rasgulla again, I do use the presure cooker to make rasgullas.

      Jaya
      September 29, 2009 at 2:35 pm

      You MUST use a pressure cooker with the lid attached to create pressure.

      The broken cheese balls can be eaten as is with the sugar syrup.

      Neena
      September 30, 2009 at 10:57 am

      hi tamanna,
      there is no need to knead the paneer .you can do it in the blender also.like i have a magic bullet so every time i do it in this blender only.you have to blend it till the time you can see a doughforming.thats a very easy way .so try this once and enjoy!!!!!!!!!!!!!

    neeru
    September 29, 2009 at 4:46 am

    hey i tired the recipe turned good but wanted to know what to do with the left over milk which we drain .can it be used in any thing else or simply throw it

    Ratnadevi
    September 25, 2009 at 9:54 pm

    Hi Manjula,

    I have tried your rasgulla recipe and all have come out very well.I am newly married and going across to learn new things..My husband liked it a lot and said that they are very yummy.

    Thanks a lot.

    Ratnadevi.

    reena
    September 25, 2009 at 3:48 am

    Dear manjula ji,
    I tried your recipe- Bengali rasgullas.but there were 2 problems
    1. they were not very soft.it was tasting a little like paneer.
    2. their sweetness was less. I have the standard indian preesure cooker.

    Please suggest.
    Thanks.

      Manjula Jain
      September 26, 2009 at 12:24 am

      Hello Rina,
      Knead the paneer more to make it soft. if they were not sweet enough next time add 1/2 cup less water to the syrup.

    Sweetie
    September 24, 2009 at 2:11 pm

    I have a question for you.

    Can I reuse the same sugar water to make another batch of rasgulla?
    May be after I add a little water to it, it should work?
    What is your thought?

    Sweetie.

    Pinks
    September 24, 2009 at 1:32 pm

    Hi majulaji, I have tried many of your recipes and all have come out gud. But my rasgullas are completely broke and in pieces when i remove from cooker. What am i doing wrong …i made this twice and both times it broke. Can u plz help me….Its my fav dessert…Plz help

      Manjula Jain
      September 24, 2009 at 2:51 pm

      Hi Pinks,
      I think you squeze the water out of paneer too much.

    Trupti Jaiswal
    September 24, 2009 at 11:55 am

    MANJULA AUNTY JAADOOKI PUDIA,

    I tried this recipe, its amazing , Thanks a lot Manjula aunty.

    Regards,
    Trupti

    PARI
    September 14, 2009 at 3:07 am

    hi,

    u have mentioned 1/4 cup of lemon juice in the list of ingreidients ,should we mix 1/4 cup of lemon juice in half cup of water or can u please tell in the measure of teaspoons that will be great .How many teaspoons of lemon juice to be mixed in how much of water?.Thank a lot in advance

      Manjula Jain
      September 14, 2009 at 7:17 am

      Hi Pari,
      1/4 cup lemon juice will be about 3 tablespoons.

    pari
    September 11, 2009 at 2:20 am

    hi,

    i made rasgullas but it was fluffy but not very soft while eating it was like chewing a rubber peice i ahve follwed the instruction of yours completely where lies the mistake did i cook it more or something pls advise

      Manjula Jain
      September 11, 2009 at 10:50 pm

      Hi Pari,
      T think you se too much lemon juice while making paneer.

        PARI
        September 14, 2009 at 2:34 am

        hi manjula,

        Thank you for the advise.Its an awesome site where in people like me can also cook really u r doing a great job 🙂 hats off mam

    pari
    September 10, 2009 at 10:53 pm

    hi manjula,

    I tried preparing rasgullas it looked great and followed the same steps as told by you.But rasgullas became hard and not very fluffy n soft moreover they became like sponge .If i add maida a bit will it help to soften pls suggest and help me

    Ekta Gupta
    September 10, 2009 at 11:40 am

    HI Manjula ji,

    today i made rasugulla …i made in the pressure cooker when i open the lid after a whistle i was double in size but when it got cool down it reduce the size even it was not spongy plz could u suggest me where i did wrong step………..Thank you!!!

    Usha
    September 10, 2009 at 2:59 am

    Hi Manjula aunty,
    I made rasgulla today and they were ready in no time and tasted yummy..I love rasgullas and am very happy i can make them myself..Thanks a lot..

    Chhavi
    September 8, 2009 at 5:44 am

    hi manjula aunty,
    i’m a very bad cook i had no idea before how to make rasggulla you are really a good teacher to me. Now i can cook rasggulla . Thanks alot .

    Heer
    August 28, 2009 at 4:45 pm

    Thank you very much for your recipes it helps me a lot to learn after marriage. It works as blessings 🙂 thanks a lot.

    N. Patel
    August 27, 2009 at 6:01 pm

    Hi Manjula,

    I made rasgulla today and they came out good but, not perfect. I did little change to your recipe. Instead of pressure cooking them, i cooked them on high heat covered for 7 mins. When i opened the pan after 7mins the rasgullas cooked great and double the size; however, after letting them cool they reduce the size back to almost the original size. Please advise what went wrong here. Thank you!!!

    G,Aggarwal
    August 26, 2009 at 2:46 pm

    hi Manjula, I made rasaggulla today and they turned out perfect.I have tried making rasagullas before but was always unsuccessful.Thanks a lot and I wish you te best.

    sasi
    August 22, 2009 at 1:36 pm

    Hello…aunty, i do not have a pressure cooker…is thee any other way..cant i just boil it in a pan with the lid on??

    Kavitha
    August 21, 2009 at 9:43 am

    Hi Manjula,
    Your recipe is wonderful. The rasgullas came out very soft and well cooked.
    Thank you very much. My husband loved them. My mom was surprised that i could do a bengali sweet.
    The entire credit goes to you. Thank you once again and you are doing an excellent job.
    Kavitha

    Rahul Desai
    August 19, 2009 at 12:30 am

    It was so much easy for me to prepare Rasgulla’s after watching your video. It made me confident that I shall be able to do it
    the first time. And I did make it. My wife has a sweet tooth for Rasgulla’s. Imagine her surprise when I prepared the
    Rasgulla’s. Now no more going to sweet shops for getting them. One thing that I shall watch out the next time, is to ensure that the Cheena is completely dried out of water.
    Shall be watching this space for more recepies from you.

    New cook
    August 13, 2009 at 6:08 pm

    thanx manjula !!! it came out soooo well 🙂 keep posting

    Jyoti
    August 6, 2009 at 12:39 pm

    Dear Manjulaji,
    I try receipes from website and they turn out good, Yesterday I tried Rasgullas. and they were just as you explained they should be, now i want to try rasmalai hope it will also come same. Great work keep it up, you are our inspiration.

    R.D.
    August 5, 2009 at 9:47 am

    Hello,
    What I have found to be a good way to make these rasgulla is that to make the paneer dough soft you can turn the paneer in a food chopper to get the desired softness. I make my ragullas like this. Hope this helps many of you.

    Samiya
    July 24, 2009 at 2:19 am

    Hello aunty,
    i tried ur rasgulla receipe 2 times but the rasgullas were like rubber and they were also very hard. and they taste like sweet paneer and not like rasgullas.
    soo plzzz reply me wat to do.

    thanx,
    samiya

    Neha Sood
    July 21, 2009 at 12:25 am

    Hi Aunty,

    I tried making rasgullas yesterday and everybody just loved them and I intend to make gulab jamuns today…thanks a lot. But one doubt aunty, my rasgullas were soft, but they didn’t expand…please let me know if there can be done something abt it? maine rasgullas ko ek whistle dilwayi thi…was it right?
    waiting for your reply n new recipes of course..

    thanks again
    regards,

    Neha Sood

      Manjula Jain
      July 21, 2009 at 8:36 am

      Hi Neha,
      Knead the paneer little more, I have never used a cooker with whistle but from previous viewer I think it should be two whistle.

        Neha Sood
        July 21, 2009 at 10:26 pm

        thank u soooo much for your quick reply….u r rock aunty 🙂

    b3l
    July 16, 2009 at 9:32 pm

    I love your videos! Thank you so much. I don’t have a pressure cooker. Can I make it without one?

      Jaya
      July 17, 2009 at 5:25 pm

      You need a pressure cooker to get the best results. The high pressure and steam of a pressure cooker is what makes the rasgullas expand like they do.

    Megha
    July 15, 2009 at 6:12 am

    Excellent and simple recipe!!! I did not know making rasgullas and ras malai was so simple. Thanks for the video, that helps a lot.

    I made rasmalai yeterday. I followed the recipe word by word. The only change was that my pressure cooker is the Whistle type. So instead of keeping it in the cooker for 7-8 mins I gave it 2 whistles and then took it off the heat. I opened the cooker after the steam was settled. And the rasgullas were nice and spongy and more than double in size!

    Love your recipes and your presentations. Keep them coming!
    Thanks a ton!
    Megha

    Anandita
    July 14, 2009 at 2:45 pm

    Hello Manjula ji
    Thanks a lot for explaining this recipe in so much of detail…i tried it …and it came out so good….i never had such Bengali rasgullas….it was much more tastier than what we used to get from sweet shops in India…..
    thanks again

    preet
    July 4, 2009 at 7:26 pm

    haha i have same problem like everybody does …not puffiness in any of my rasgullas

    Garima
    June 28, 2009 at 10:42 pm

    Hi,
    I tried making rasgullas and was able to make them without breaking them.
    Only thing i found was that rasgullas were somewhat bitter to taste…..was i not able to filter out all lemon or was it due to the face that i used sugar free (sweet and low) instead of sugar.
    please suggest
    cheers
    Garima

      Manjula Jain
      June 29, 2009 at 6:36 pm

      Hi Garima, the reason for bitterness is sweet and low.

    Pinki
    June 22, 2009 at 12:26 pm

    Helli Ji

    I tried your resgulla recipe today. But all rasgulla was very hard. I want to make spongi. My rasgulla was too hard and i was feeling taste of paneer in my rasgulla.

    Can you please suggest. Should i use baking powder in paneer?

    priya
    June 19, 2009 at 11:17 am

    hi manjula ji
    ur website is very nice . i tried ur rasagulla, it tastes good but it never expands. it remains almost in the same size and i got
    plain paneer taste and syrup tastes separately.i dont know where the mistake was? can u suggest me a solution
    thanks

    Neetu
    June 16, 2009 at 3:03 pm

    Dear Aunty,

    I made rasgullas today. Thanks for the recipe. Can you please suggest what can I make from the syrup left. I made rasmalli also and there is a lot of syrup left.
    Thanks for the lovely recipes.

    Seetha
    June 15, 2009 at 12:32 pm

    Thanks for your recipe. I dont know what I am doing wrong. My rasgullas are like rubber. Any suggestions

    Chaity
    June 12, 2009 at 3:18 pm

    HI aunty,
    thanks a lot for your delicious recipies. I have tried the rasgulla a number of times and always a have got success! My husband and I both are mad for bengali sweets . If you didn’t share the sweet recipies with me then we would have starved for bengali sweets in America.Apart from rasgulla I have tried gulab jamun, ras malai and jalebi also! All the ventures were highly successful and a hot favourite to our friends also. Thank again. Please share more recipies with us.

    jay shukal
    June 10, 2009 at 9:55 am

    Dear Manjulaji, as my family is vegetarian i love the recipes on your site.i tried the rasgullas and they were loved by everyone.the only problem i had was the rasgullas didn’t turn out round ( they were a bit flat) after taking them out of the pressure cooker and i used vinegar instead of lemon juice. please advise where i went wrong and keep up the good work.my wife now tells me to cook every time and thats thanks to you.

    Sumana
    June 5, 2009 at 1:56 pm

    Dear Auntie-ji,

    Thank you for sharing this recipe with me.
    I have made quite a number of your recipes successfully.
    But I am stuck with the rasgullas!!
    Unlike other people, I have failed making the rasgullas (twice).
    They do not puff at all. Moreover, I had to put a lot of lemon to create the paneer.
    I have no clue what is going wrong. Can you please provide a suggestion?

    Sad part is that: I am a Bengali and cannot prepare the rasgullas 🙁
    Thanks once again!

    Mayurakshi
    June 4, 2009 at 2:14 am

    Hi,

    Could you tell me in terms of Litres; how many litres of milk would 4 cups be? Also, I have pressure cooker that whistles, how many whistles are needed?

    Thanks.

    Kala
    May 28, 2009 at 11:46 am

    Hello
    Can I make the rasgullas with the store bought Indian paneer? Let me know as I have a lot of paneer from the store. If I can make with it what changes do I need to do.

    Thnaks

      Sweetie
      September 29, 2009 at 2:29 pm

      Hello Kala,

      Yes, you can do it. That’s how I make my ragullas too. Making Paneer at home sometimes doesn’t work out well for me so I have discovered this short-cut and it has worked every time for me. It also cuts down my cooking time to less than half. 🙂

      Sweetie.

    Anitha
    May 27, 2009 at 11:00 am

    Hi Aunty,
    Can I make Rasgullas without using pressure cooker as I do not have one!!!!
    Thanks.

      Jaya
      May 27, 2009 at 12:57 pm

      The high steam and pressure is what causes the rasgullas to expand. Making them without a pressure cooker will not give the same results, the balls will not get much bigger and the syrup will not fill the balls.

      Best is to buy or borrow a pressure cooker.

      Manjula Jain
      May 30, 2009 at 3:05 am

      Hi Anitha,
      I know rasgullas can be made without using pressure cooker but I have not been able to make it so far.

      Mrunal
      June 5, 2009 at 8:53 am

      use same sugar quantity with 3-1/2 cups of water boil till sugar dissolves n it starts boilin. add rasgullas n heat them on high heat for 5 min. now after 5 min cover them n again boil them on high for 5 min. After these 5 min are over add 1/8 cup of cold water and boil them on high uncovered for 5 min.
      They ll turn out to be equally good. But the proess is slightly tedious.

    Ritu
    May 23, 2009 at 5:40 pm

    hi Manujla auntie ji,

    can i take 13% milk
    will it make any difference.

    thanks and regards
    Ritu

      Jaya
      May 24, 2009 at 3:28 pm

      Do you mean 13% cream in the milk? By US standards that’s very rich milk, but it should work fine because they use high fat milk in India for sweets.

    S.ATWAL
    May 22, 2009 at 8:26 pm

    Hi Aunty

    You are the best! 5 stars for this recipe more then just prefect absolutely brilliant! I made your rasgulla yesterday for my Mum and she nearly died of shock! My mum makes rasgullas, ras malia and lots of other things but she never gives her recipe to anyone including me! After 10 years of marriage she has just started to give me some recipe.

    When I made this recipe yesterday Mum asked me for the recipe because she can’t make them so prefect. My rasgullas didn’t break they were prefect round balls and the syrup went right through. Best of all this is was my first time
    making rasgulla you are a excellent teacher.

    I am punjabi (north India) and this one of my favorite Indian desserts. God bless your soul for providing this recipe.

    S.ATWAL

    Vidhya
    May 18, 2009 at 1:27 pm

    Hi aunty,

    I tried your rasgullas today. It came out very well. I had taken only 2 cups of milk and all your ingredients were divided into half and made a try today.
    Even thought i got the same texture, somehow i feel that the sweetness is little less . Actually for 2 cups of milk, I used 3/4 cup of sugar and 21/4 cup of water.
    Anyhow, i got an idea of doing this recipe. Thanks once again for that aunty.

    We are south indians, we dont do rasgullas at all at home. My father used to like this very much because he was brought up in North India. Now i wanted to give this to my father but i cant since im in US.

    Vidhya
    May 17, 2009 at 10:57 am

    Hi aunty,

    Can i use granulated sugar for this recipe

    Thanks

      Jaya
      May 18, 2009 at 8:07 am

      The sugar for this recipe IS granulated sugar, so yes that is the kind you’re supposed to use.

    Nandini
    May 17, 2009 at 5:10 am

    Dear Manjulaji,

    Thank you very very much for your wonderful recipes. I have been cooking for my family for 10 years now, but my husband says that after discovering your website a month back, my cooking has taken a huge leap forward.
    I tried making the rasgullas today, and i think they were reasonably successful! This is like a dream to me. A month back, if somebody had said to me that I could make rasgullas at home, I would have laughed them off.
    Thanks once again.

    jyothy
    May 9, 2009 at 2:42 am

    Hello mam,

    Thanks a ton for ur wonderful recipes. Am newly married and i do not enter the kitchen without having a look at ur videos. Today i tried rasagullas and the taste was good. But i did not find my rasagullas double the size. Wher cud the prblm hav been ? Due to this, i lost the sponginess also.

    nandini
    May 5, 2009 at 3:52 pm

    first of all i would appreciate your way of explaining the recipe.really you just explain like my mom.I have one doubt if I don’t have muslin clothes then what i need to do?can I use some other stuff for the same?

    nafisa
    May 4, 2009 at 7:03 pm

    hello aunty,
    aunty,i have fat free milk at home..can i use it to make the rasgullas?

    Promi
    May 3, 2009 at 4:13 pm

    Hello ma’am.
    I was wondering how long it would take me to make the rasgullas in a normal pan. I understand that it would be a lot longer, would half an hour suffice? or just until they have puffed out?
    Thank You Ma’am!

    A & A
    April 24, 2009 at 10:55 pm

    Dear Manjula,

    Thank you very much for your recipes and video blogs. The video instructions make it so much easier to follow along!

    We just made the Rasmalais today, and they were fantastic! We’ve also taken your help for other Indian recipes, and each time, they were a success!

    Thanks again, and we’ll be sure to come back and visit your website! Keep the recipes coming!

    A & A

    Preethi
    April 23, 2009 at 3:04 am

    Hello Manjula Aunty,

    Thanx a lot for this recipe. I made it for my first anniversary last week and it was a big success. In fact thanks for all your recipes. The narration is simple and very clear 🙂

    Thanks,
    Preethi

    Sonal
    April 19, 2009 at 10:40 am

    Hi Auntie,
    Thank you for posting Rasgullas recipe. I made it first time and it came out really good and delicious.

      neha
      May 1, 2009 at 9:06 am

      hi aunty,

      thanks a lot for the receipe…it turned out really well….just wanted to know how to retain the softness of rasogalla…..coz after refrigerating it became hard….

    Richa
    April 14, 2009 at 8:30 am

    Hi Ma’am,

    I tried the Rasgullas but they didn’t turn out that good. They didn’t break but had a very uneven texture overall. very old loose kinda skin. They looked little yellow in their color too.

    Please suggest what could have gone wrong?

    Thanks a lot,
    Richa

      Manjula Jain
      April 14, 2009 at 5:33 pm

      Hello Richa, Like I mention in my recipe, making paneer right texture is the most important part of making rasgullas after making few time you will be pro. The problem you describe I think you squeeze too much water and did not knead the paneer enough.

    Shona
    April 11, 2009 at 5:32 am

    Hi Manjulaji,

    I tried making rasgullas for the first time & it was a success….as a matter of fact i don’t cook at all, but loved trying this out. The best thing is that your website has a video in which we can figure out but seeing how things are made & should look…….

    Well honestly this has motivated me so much that from now on I’m going to try out all your recipes. I treat you like my mother who will guiding her daughter how to cook.

    Regards,
    A daughter who needs help in learning to cook

    hina
    April 9, 2009 at 10:35 pm

    hi manjula..
    I just wanted to know if I can make rusgullas without pressure cooker.pls let me know.

    hina canada

      Shazia
      June 24, 2009 at 4:17 am

      I didnt have a pressure cooker either, but what I did was cover my lid with foil and made sure it was tightly on, left it for 7 – 8 mins without lifting the lid on high heat, I figured its the heat and steam which expand the balls. I was sceptical about trying it first, but tried it, and they turned out really well. So you might want to try that out.

    Pramila
    April 7, 2009 at 2:33 am

    Hi,

    We tried the rasgullas the way you have shown it and the result was amazing….first time they turned out to be like Angoor…but the second attempt was just too good…had a friend over for dinner and he couldnt stop from having a second helping..Thanks a lot for your lovely dishes

    Rakhee
    April 4, 2009 at 6:18 am

    Hi manjula ji..your rasgullas look very good..I am confused how much lemonjuice and water is to be used because your video shows something and your ingredients that are written on the website show something else..please help me

      habiba
      April 4, 2009 at 1:38 pm

      Read the directions under the ingrediants. First make a mixture of lemon juice and half a cup of water. The rest of the water goes in the pot when you are making your syrup + sugar mixture towards the end. The rest is all written there 🙂

        Rakhee
        April 6, 2009 at 12:46 pm

        Well..the video shows that we need to use 2 tablespoons of lemon juice and 1 tbsp of water..that is far away of 1/4 cup of lemon juice and half cup of water.thats why i m confused.

    hina
    April 3, 2009 at 10:11 pm

    hi manjula,
    I always wanted to make rusgullas but never dared to to try them.Now with your recipe, it seems so easy but I dont have presure cooker.is there any way I can make them without pressure cooker.pls reply soon,I am waiting for response.
    thank you.
    hina, canada

    Lakshmi
    April 3, 2009 at 5:41 pm

    Hi Aunty

    I have tried your rasgullas more than once and I am having a consistent problem. The rasgullas are very spongy when I take out of the cooker. But after I chill them, they are hard. Why is this happening? How can I prevent this?

    Thanks
    Lakshmi

      Jaya
      April 3, 2009 at 7:41 pm

      When I take them out of the fridge to eat, put them in the microwave for 10 seconds and they become very soft again, but not too warm.

      Manjula Jain
      April 3, 2009 at 11:05 pm

      Hi Lakshmi,
      Arter you chill the rasgulla they do lose some spongeness but they should not be hard, in that case you should knead the paneer more.

    a khambata
    March 29, 2009 at 11:16 pm

    I have tried quite a few of your recipes and I think they are very practical and great tasting. One query about the ras gulla recipe. Can you please tell me what milk should I use in India which will be equivalent to the 2% milk you recommend. I am longing to make the ras gullas and shall wait for your response. thanks. You are great!!

    jamshada
    March 25, 2009 at 10:46 am

    hi manjula i try your rasgulla recipe very yummy.now please can you teach us how to make meethay pakoray.i think it makes with rice flour and covered with sesme seeds.if you teach by vidio it will be fine.thanks.

    nadine
    March 25, 2009 at 8:59 am

    Thank you Aunty… My husband love this recipe… I make twice a week and it never enough… And las time i send to my brother in law and his wife says he sit with the pot and eat all of them alone and now his wife want me to teach her how to do it… Your recipe is very easy and tasty… I hope you will continue to give us a good recipe like this…

    poonam
    March 24, 2009 at 9:03 am

    Hi Manjulaji, Thanks somuch for the wonderful recipies…. when i tried the first time, it broke in the sugar syrup then i made pedas from then, the second time it was very hard so i made ras malai from them & the thried time it came out to be perfect & i am glad , it took me 3 times to make it coz of tht i learnt to make 2 more things,,,, Thanks so so much again & i love the way u encoraged that ” you can never go wrong with making rasgullas…. Thanks for inspiring…..

    maya
    March 24, 2009 at 1:21 am

    hi manjula jiiii,
    thanks 4 ur all reciepes,i try many things and its so good
    but i hav a problem with rasgullas,i tried 3 times rasgullas.
    when i take them off the pressure pan they are nice n
    Spongy but once its in the refregator it gets hard.y? i can’t understand.
    pls help me 4 this.i want make rasgulla very spongy n good like u
    thanks
    i want reply fast

    Aradana
    March 22, 2009 at 12:21 pm

    Hi Manjula Aunty,

    I tried making of this Rasgullas and they turned out to be very taste. We live in dallas area and I haven’t tasted rasgullas as good as we made by watching out your making. you made tough things very simple especially by putting the videos. Myself and my husband loved the rasgullas I made by watching your recipe. Thank you very much.

    Jayshree
    March 20, 2009 at 12:18 pm

    Hello Aunty
    You are amazing. I never had the guts to make rasgullas before . But after seeing your recipe I followed it faithfully and my
    rasgullas came out perfectly. I couldnt believe it myself.Thank you so much. The best part of your recipe are your precise
    measurements. They are great.
    Jayshree

    Anjlee
    March 19, 2009 at 2:36 am

    hi manjula aunty..
    i have seen your rasgulla recipe and will be trying in a couple of days..
    can you please tell me if it is possible to make it with paneer cubes available in supermarket?

    Anjlee, UK

    Usha Rajesh
    March 18, 2009 at 11:40 pm

    Hallo aunty ,

    I made rasagullas , rasmalai and gulab jamun following your procedures …..
    what shall I say my husband just loved them ……. My friends were really amazed at my preparation …… thanx a lot for ur procedures…… keep posting more ….. will definetely try them .

    amrit pal
    March 18, 2009 at 7:10 pm

    hello manjula aunty ,
    a big thanku for the recipie of rasgullas made three times and every time they came just perfect and my friends loved it too ,ur recipies are amazing
    regards
    amrit ,australia

    Shanbagavalli
    March 14, 2009 at 6:34 am

    Dear Madam,
    Seen your rasaculla receipe & enjoyed it. Thanks a lot. Thank you very much for your excellent service on these lines.

    Yours
    Shenbagam

    Takdeer
    March 4, 2009 at 9:52 am

    Hello Manjula,
    Im learning just to make roti but they are not getting brown spots or not puffing up. they also bit dry. what i am doing wrong?

    nadine
    March 4, 2009 at 9:21 am

    Hi, my paneer came perfect… It is the first time i found a recipe who did help me to make it tasty and perfect… Thank you…

    Anju
    March 3, 2009 at 8:46 pm

    Hi aunty je,

    This time i tried making rasugulla. it was too soft while kneading. it was sticking badly in my fingers. Last time i made the same , it was not sticking so much.

    So i thought may be this time enough water could not be drained out of paneer. I washed kneaded panner again in water and tried taking out water out of it. But the look of paneer is very messy .

    Can we not put kneaded paneer in water once again and try taking out water.

    Plz help.

    Thanks
    Anju

      Manjula Jain
      March 3, 2009 at 11:25 pm

      Hello Anju,
      First time you did not take enough water out from paneer. Once paneer is kneaded even little, cannot squeeze the water any more.

      poppy dey
      March 6, 2009 at 3:03 pm

      Hi Anju,
      If you use sooji/ semolina just two dessert spoon full with your paneer, your rasogolla will be perfect. Anyway hang your paneer for a night to drip
      for a night to drain out the water from the paneer. Paneer will be okay for rosogolla.
      Hope this will help you.
      Poppy

    shwetha
    March 2, 2009 at 3:24 am

    Hi Manjulaji……………..

    Itried rasgullas, but the size was same…..how to get bigger size rasgulla? should i need to put baking powder?

    Plzzzzzzz reply

    Regards
    Shwetha, JLR,
    Bngalore

    sarika
    March 2, 2009 at 12:26 am

    i made the rasagullla many time but not made as a proper , not soft , i added the maida 2 tsp fro binding ,
    pl. tell me any tips soft and sponjee rasagulla

    Dishita
    February 28, 2009 at 3:49 pm

    Aunty,

    Can you share any home made ice-cream recipe, preferably chickoo?

    Ayesha, Dubai
    February 27, 2009 at 1:50 am

    Hello!!
    you reciepes are amazing.. i made the russgullas twice.. but both times when i take them off the pressure pan they are nice n Spongy but once its in the refregator it gets hard! i made ras malai but once its in the cooler it dosent absorb!! i dont understand why.. i really like indian food n sweets.. i am welling to keep trying but i hope u help me find out whats my mistake!! 🙂

    Thank you..

      nadine
      March 4, 2009 at 9:23 am

      You have 2 reasons for this happen… Either you let it too long in the pressure cooker or you didn’t reduce the heat enough… Try it next time… The pressure cooker lid should go around 15 times noise in 1 min…

    neeru
    February 26, 2009 at 8:24 pm

    Hi Manjula
    How much is ur 1 cup? 200 or 250 ml?
    thx

    shwetha
    February 26, 2009 at 2:46 am

    hello manjulaji,

    Thanks a lot………ur receipes were tooooooooooo goog…….its mouth watering…….i tried pani poori, paneer chilli and rasugu
    lla…….it was yummy.

    thanks again.

    bindu johnson
    February 23, 2009 at 9:20 pm

    Namaste Aunti,
    I made ur rasgullas but it did not double in size .
    when i opened cooker it was soft.
    I used normal milk is that a reason ….. please tell me.
    what we will do with so much sweet pani in the cooker can we reduce
    the amount.

    Himani
    February 19, 2009 at 9:03 pm

    I tried making Rasgullas…
    But they got busted in the cooker……
    The paneer got scattered in the cooker…in the syrup…!!

    Plz help me out..where did I go wrong??

      Manjula Jain
      February 19, 2009 at 10:36 pm

      can be several reason but most probably you did not take out the enough water from paneer or you did not knead the paneer enough.

      Jaya
      February 20, 2009 at 7:11 am

      You have to knead the paneer on the countertop for several minutes. Use the heel of your hand to press firmly into the paneer and smear it, scoop it back up and keep rubbing it on the countertop. The cooking term for this is “braying”.

      Eventually it will loose its coarseness and become silky and not crumbly. NOW you are ready to form the balls.

    vilekha
    February 19, 2009 at 3:23 am

    hello manjulaji….ur website is really informative…and we can relate to it easily…..I tried rasgullas…..they were good but I felt were nt as juicey as they will be..I mean the texture was nt transparent…could u plz tell me where I may have gone wrong.
    I,m a south Indian and would like to learn north Indian cuisine.plz request u to add more of them..specially subzis that we get in restourents.

      Manjula Jain
      February 19, 2009 at 9:03 am

      Helo Vilekha,
      knead the paneer dough more.

    jasmine
    February 18, 2009 at 9:02 pm

    helat llo manjula jeee…………..why do the rasgullas turn out flat?are yours flat too,looks like mine in the picture……….mine turn out to be flat ,so i made rasmalai out of it

      Manjula Jain
      February 19, 2009 at 9:02 am

      May be you need to take out little more water from paneer amd knead the dough more.

    Anju
    February 9, 2009 at 3:44 pm

    Hello aunti,
    Thanks for the wonderful reciepe. My family loved it. The rasgullas came out absolutely perfect.

    Can u also teach us the reciepe of making curd rice as well.

    Thanks
    Anju

    bhatt
    February 6, 2009 at 11:24 am

    it was gud
    thanks aunty
    & pls reply me
    bye

    bhatt
    February 6, 2009 at 11:22 am

    Namasty Aunty ji, I tried ur recipe. It was gud, all like it. I also like ur method of making gajar ka halwa. almost pepole put the milk n gajar toghter which takes too too much time. Ur method… i like it. Aunty ji, can u tell me the meaning of 2% or 4% milk!!!!!
    thank u (*_*)
    bhatt

      Jaya
      February 6, 2009 at 7:57 pm

      Bhatt, I don’t know where you live, but in the US 2% means the same as “low fat milk” and 4% means the same as “regular” milk.
      Jaya

        Sweetie
        September 29, 2009 at 11:17 am

        Hello Jaya,

        I wanted to ask you a question.

        What do you do with the Chasni left from Rasgulla? Have you tried re-using it for a second batch of rasgulla ever?

        Sweetie

    Sunita Jain
    February 5, 2009 at 11:18 am

    hello aunti, your all reciepe are very good.can u also teach to make balushahi,,,,,thanks again,

    Thenmozhi
    February 4, 2009 at 11:32 pm

    hi Manjula,
    I have seen some of your subji videos. I am going to try one by one. I hope everything will come out well. I love Soan Papdi’s. Whenever i am eating, i am wondering how they make it so flaky and soft. can you teach us how to make Soan Papdi’s? or is it only possible to make at factories?

    Have good health. Hopes definitely you will teach us the recipe of Soan Papdi. Thanks in advance.

    Sunita Jain
    February 4, 2009 at 3:33 pm

    Aunty you are great, i made the bengali rasgulla from your recipe and they turned out delicious. I also made peda which ran out in 10mins. I really appreciate your work and all family members would like to say THANK YOU.

    jaya
    February 2, 2009 at 1:30 am

    Hi aunty,Lots of thanks for the recipe. it came out very well. …can you also teach to make cham-cham….Thanks once again

    Thenmozhi
    January 29, 2009 at 9:50 pm

    hi Manjula,

    Wish U a very happy New Year. Few times i tried to prepare rasgullas, but it didn’t come out well. After seeing your video i tried it on yesterday. Rasgullas came out very well. Rasgullas are spongy, well cooked, double in size and it tastes like tinned rasgullas. only the sweetness is low, maybe my sugar measurement is wrong. Thanks a lot for this recipe.

    Lubna
    January 29, 2009 at 9:12 pm

    Hi aunty,
    i just started watching ur recipes all of them r very superb specially the rusgulla and rusmalai both were great ,aunty i have a question can we make ras malai from ready made ricotta cheese ? and how ?
    thanks
    lubna

    dia
    January 29, 2009 at 3:40 am

    Hi,
    i tried your dish.it was not so hard and everyone liked it.

    thanks for showing this recepie.

    dia
    January 29, 2009 at 3:39 am

    Hi,
    i tried your dish.it was not soh and everyone liked it.

    thanks for showing this recepie.

    dhivyaprasaanth
    January 26, 2009 at 12:45 pm

    hi manjula aunty,
    i tried to make vegetable pulav… its come out superb… smelling well.. my hubby liked very much… after lunch i can’t found a single piece of rice on the bowl… we ate all..its superb reciepe….

    rashmi
    January 19, 2009 at 2:33 pm

    hello aunty
    i tried ur rasgulla recipe it came out round but when we eat it its sticking to the teeth.i dont know whats the problem what can we do if it happens like that
    thank yoy

    Kavita
    January 16, 2009 at 5:21 am

    hello Manjula aunty,
    wish u n ur family happy new year.May lord bestow his blessings on u always.
    aunty i tried to make rasgullas using ur recipe n they came out great.
    Thanks a lot.

    Sanchari
    January 7, 2009 at 12:18 pm

    Aunty you make awesome but simple yet delicious dishes. Your rosogolla’s are perfect. I am bengali. I just want to say one thing, in west bengal, hot rosogolla, just after making them, is very much in demand in every sweet shop. They taste equally delicious, if not more, than the refrigerated one. Actually we keep rosogolla in refrigerator just to preserve them for long, whenever it is served, it is warmed up in microwave or stove-top for better taste.

    Tasmi
    January 7, 2009 at 6:19 am

    Hii Manjula Aunty,

    First I want to thank u For Sharing your Wonderful recipes With us. I am A Bengali Girl So really want to make Rashgulla on my own..But I dont have Pressure Cooker..So is there anyother way? Or I have to use Pressure Cooker..Please Suggest me Aunty…

    Regards to your Family

    sneha
    January 7, 2009 at 3:14 am

    Hi Manjula Aunty,

    I have tried this Rasgollas but they did not increase double the size.why was it so? and in how many whistles should we cook
    for. plz suggest me aunty…

    sneha

    Dr Rajesh Khatwani
    January 1, 2009 at 5:46 pm

    Resp Manjula ji,
    Wish U and ur family members a very happy new year.
    Today I M very happy as I have been able to upload my Video on Rasgulla making on YouTube.Rasgulla making at home needed lot of patience time and trials.In the end I was able to make Round, soft and spongy Rasgullas.
    I do remember you on this occasion as U always were helpful whenever I raised q and queries.Pl do visit youtube and enter drrkhatwani in search box and give ur valuable opinion.I will be happy if ur viewers also can take advantage.My new mail id is
    rasgullabydrrajesh@yahoo.com

    Regards Dr Rajesh Khatwani
    Homemaderasgullas.blogspot.com

    Links
    http://in.youtube.com/watch?v=yrMI_Grd1lo Part 1

    http://in.youtube.com/watch?v=VzB7uxfEKeE Part 2
    Resp ji,
    Wish U and ur family members a very happy new year.
    Today I M very happy as I have been able to upload my Video on Rasgulla making on YouTube.Rasgulla making at home needed lot of patience time and trials.In the end I was able to make Round, soft and spongy Rasgullas.
    I do remember you on this occasion as U always were helpful whenever I raised q and queries.Pl do visit youtube and enter drrkhatwani in search box and give ur valuable opinion.I will be happy if ur viewers also can take advantage.My new mail id is
    rasgullabydrrajesh@yahoo.com

    Regards Dr Rajesh Khatwani
    Homemaderasgullas.blogspot.com

    Links
    http://in.youtube.com/watch?v=yrMI_Grd1lo Part 1

    http://in.youtube.com/watch?v=VzB7uxfEKeE Part 2

    Nisha
    December 30, 2008 at 11:30 am

    Hi Manjula Aunty,

    I tried this recipe for the first time, and it turned out authentic..My husband is already telling everybody in his family that iam a great cook now :-)..Thanks for posting the procedure of making rasgulla in so much detail..It really helped a lot !!

    Manjula Jain
    December 21, 2008 at 10:42 pm

    Hello Jyothi,
    Making paneer for rasgulls is the most challenging part, how much water to take out from paneer, usually after making few times you know about the consistency of paneer.

    Jyothi
    December 20, 2008 at 9:09 am

    Hi Manjula,
    I had the same problem like Jyostna, They didn’t come soft.I couldn’t cut them with spoon.Actually I have sqeezed all the water from the paneer. Should I have kept some?Your advice would be appreciated

    Sushmita
    December 18, 2008 at 10:50 am

    Hi, I have followed your recipe and made rasgulla for the first time. They came out amazingly good. Thanks a lot. Many other websites mention adding some all purpose flour to the chenna, but I reasiled that without adding this, the rasgullas still remained intact.
    However, after I took them off the heat, the rasgullas kind of subsided in size and became flatter in shape, although they remained about double the original size. Can you give me some help with this.

    Jaya
    December 15, 2008 at 9:58 pm

    Dear Manjula,
    What is the type of Pressure cooker being used? Can you share the brand name with me? I am planning on buying my daughter a pressure cooker, to save her cooking time . Awaiting your reply…..Jaya

    Manjula Jain
    December 14, 2008 at 10:52 pm

    Hello Jyotsna,
    Making paneer for rasgulls is the most challenging part, how much water to take out from paneer, usually after making few times you know about the consistency of paneer

    jyotsna
    December 14, 2008 at 10:47 am

    hi manjula,
    i cannot thank u enough for this wonderful recipe; especially since my kids are loving the rasgullas. however, i need your advice on one matter – the rasgullas dont come out soft and spongy; and they do not increase to double the size. this is inspite of my kneeding the paneer for almost 7-8 mins. please help—–

    pushpa
    December 14, 2008 at 2:27 am

    jaya ji i’ve got a pressure cooker back home in my country but am in london now and i’m a student and u can understand it’s not possible for me to buy all the utensils of kitchen as i’m staying as a pain guest and i hardly find time to cook.and when i try to cookthe kitchen is always occupied by my landlady.that’s why i wanted to know if i can make the rasgulla without the pressure cooker. 🙁

    Jaya
    December 11, 2008 at 2:07 pm

    I haven’t tried doing it in a food processor. Does it give the right results for rasgullas?

    Tanya
    December 11, 2008 at 11:58 am

    An alternative to kneading the paneer is to put the paneer in a food processor and pulse until it forms a ball of dough…its much faster than kneading by hand.

    sarala
    December 10, 2008 at 3:38 am

    Hello manjulaji,

    I tried making rasgullas as per ur recipe. They came out to be very soft and delicious. Thank You for the recipe.

    With regards,
    Sarala
    Bahrain

    Ranjitha
    December 9, 2008 at 10:18 am

    Hello Manjulaji ,
    Thanx alot for the recipe and the suggestion ,i wanted to try safe thats why i halved the quantities of ingredients and 2 whistles worked .
    Thanx
    Ranjitha

    Manjula Jain
    December 5, 2008 at 8:25 am

    I have never used those cooker but try two whistle.

    Ranjitha
    December 5, 2008 at 3:28 am

    Hello Manjulaji,
    I want to try the RASGULLA recipe but i have got the traditional cooker with the whistle, so how do i proceed with it? I mean how many whistles ?
    Regards,
    Ranjitha

    Jaya
    December 4, 2008 at 8:11 pm

    You can boil rasgullas, but the pressure cooker causes them to expand and soak up the syrup.

    For Indian cooking, a pressure cooker is a valuable purchase. I use mine almost everyday, It’s especially useful for cooking dal as it cuts the cooking time down by 75%.

    Try to buy one or even borrow one if possible. 🙂

    pushpa
    December 4, 2008 at 12:20 pm

    i don’t have any pressure cooker,but i want to try this dish very badly.can i make this dish with out the pressure cooker?

    isabella
    November 26, 2008 at 4:31 am

    hi aunty,

    i tried rasagulla today , it is very spongy and didnt break , came out so well but the size as you said didnt increase to double, may i know the reason for it . but it is soft and yummy.
    thanks

    Krishna
    November 25, 2008 at 2:08 pm

    Hello Manjula Aunty,
    I made rasgulla as per ur recipe. They were excellent. Thank You for the recipe. Can u plz show some good recipe for shimla mirch sabji.. Waiting for the recipe. Thank u for all ur recipes..

    Latha Ramesh
    November 23, 2008 at 6:46 am

    Dear mam,

    I made very good rasagullas in my first attempt itself with your recipe without any breaking of the paneer .

    Thanks a lot.

    Jaya
    November 7, 2008 at 10:41 am

    I’m in the US and use regular whole milk which about 4% and the rasgullas turn out very good.

    Mine also come out a slight off white, but they are spongy and good so I don’t worry about it.

    Dr Rajesh Khatwani
    November 7, 2008 at 7:46 am

    Resp Madam,
    I tried Rasgullas with few modifications in your recipe(Timings in cooker) and got good results.I would like to send snaps of Rasgullas.Pl send me your Email at khatwani123@hotmail.com
    I could get 3% and 3.5% and 4.5% milk.Hence I had to modify the recipe.I would like to know from where do you get 2% milk? Rasgullas made from 1.5% Amul double toned milk(Tetra Pack) were off white in colour.I couldnt get 2% milk.Pl help.
    Regards,
    Dr Rajesh Khatwani

    deepi
    November 7, 2008 at 1:27 am

    Hi Manjulaji………

    thanx for such a wonderful n easy recipe.

    yesterday i tried rasgullas. Rasgullas doubled in size but they were hard n not so spongy. plz someone help.

    hamida
    November 5, 2008 at 10:05 am

    what a great recipe!!!!!
    I made it today and it is sooooooo good!!!
    thanks again and keep posting more recipes:)

    Manjula Jain
    November 2, 2008 at 8:14 pm

    Hello Monika,
    I think you did not knead the paneer enough.
    Paneer should become soft and like dough so when you are making paneer balls they should come out very smooth.

    Monika
    November 2, 2008 at 7:27 pm

    Manjulaji
    I tried this recipe twice. Unfortunately, rasgulla never increased in there size in pressure cooker. They were same small panner balls. I really do not know what happened. I did everything per video. Is it that you have to knead panner only for 3-4 mins more than that or less than that can hurt. Thanks Monika

    Ramya
    October 31, 2008 at 7:30 pm

    Hi All,
    This is an excellent recipe, just follow it to the word. Also, one tip for kneading, if you have a food processor, use it to knead, the moment it comes to a ball, take it OUT. Roll them into 12 even sized balls. You can save kneading effort this way. The rasagullas come out really soft and yummy!

    Manjula Jain
    October 31, 2008 at 3:29 pm

    Hello Lavanya,
    You did not squezze enough water from paneer.

    Manjula

    Lavanya
    October 31, 2008 at 4:29 am

    Hello manjula aunty,

    I tried your rasagullaa reciepe. It came well once but when i did the second time the balls got seperated into granulated pieces(kind of dissolved) in the sugar syrup . I used whole milk. Could you please let me where i could have gone wrong? And if i have pressure cooker with whistle how many sound should i keep

    Manjula Jain
    October 30, 2008 at 3:28 pm

    Hello Rajesh,
    I have tried with 1% milk and did not have good results. I personally like lemon juice, and I have been more successful making chenna just by adding lemon juice as soon as milk start boiling and close the heat right away.

    Manjula

    Dr Rajesh khatwani
    October 30, 2008 at 10:36 am

    Thanks for your wonderful recipe.Can I use 1.5% milk?What about cow milk and skimmed milk wit 0% fat.Will it make better Rasgullas?Can I use citric acid crystals for curdling??If we curdle milk at less than boiling temp, will it give soft Chhena?Pl answer my all q and oblige.
    Thanks a lot

    Dr Rajesh Khatwani

    Priyanka
    October 28, 2008 at 3:44 pm

    Thanks a ton and Happy Diwali to you and your family 🙂

    vani
    October 28, 2008 at 1:32 pm

    happy diwali aunty to you and your family…..

    chitra
    October 28, 2008 at 12:24 pm

    hello manjula aunty fst of al wishing you and your family a very happy and prosperous diwai !
    today on the ocassion of diwali I have tried rasgullas and they came out really soft and delicious . All credit goes to you , i am very thankful to you that iam able to manage a bit without market sweets.

    Rituraj
    October 26, 2008 at 12:48 am

    Ma’am ur doing an awesome job..keep it up!
    what should i do if i dont have a pressuse cooker?

    rakhi
    October 25, 2008 at 8:16 pm

    thanks for your all recipe i enjoy this while cooking

    Rajalakshmi
    October 23, 2008 at 7:38 pm

    Hi…
    Aunty it really came out well.Thanks for this easy recipe .

    rashmi
    October 4, 2008 at 5:31 pm

    Dear Aunty,

    Made the rasgulla yeseterday, and am so happy to say that they came out really well…thank you so much for making the recipe seem so simple..One thing i want to ask you..i have extra syrup that has remained after rasgulla’s finished..what do i do with it? Can i use it for making rasgulla’s again..Thanks once again for ur lovley lovely recipes…

    B. Bairagee
    October 3, 2008 at 5:28 pm

    Hi DiDi,
    Thanks for your excellent, easy but full recipes. I tried twice your rasgulla recipe but not successful to be honest. The rasgullas those I made where not spongy, not sweet inside as it suppose to be. I did not get clue about any wrongdoings. Do you have any tips about it please? NB: I cooked it in a traditional cooker.

    Sudha
    October 3, 2008 at 1:59 pm

    Hello Manjula-ji,

    I am using the traditional cooker that comes with a whistle. Do you suggest using the cooker without whistle until it steams? thank you.

    shayoka
    October 2, 2008 at 10:43 pm

    Hello Aunty,

    I had tried Rasgullas from another website before I show yours. It became little hard. I modified and used those items but I would like to learn correctly. Last time I faced two problems which I would like to ask. One my fresh panner was so thine like soft creame. Which kind of milk we should use? Because here most of milks are available with less fat. Second do we have to add little amount of all purpose flour into Paneer while making balls of dough? Some people say to add all purpose flour into Paneer. Thank you very much.

    Manjula Jain
    October 2, 2008 at 7:42 am

    Hello Ria,
    Yes before you add the lemon juice, it should be strained otherwise some time small lemon pulps can stay in the paneer.

    Ria
    October 2, 2008 at 6:12 am

    hello aunty!
    thanks a lot for your recipe.. it turned out very well… and i am proud to say that it was my first attempt in making a bengali sweet!
    but i had one small problem..
    do i have to strain the lemon juice? because i had a faint taste of it in my rasgullas though i washed the paneer quite a few times under running water!
    please do reply back to my query.. thank u

    divya
    September 26, 2008 at 1:11 pm

    thanks a lot Aunty… I and my friend tried the rasgullas and they came out great….

    Manjula Jain
    September 25, 2008 at 9:46 am

    Hi Nadia,
    I know you should be able to cook without pressure cooker I will be trying so I will let you know later.

    nadia
    September 25, 2008 at 5:49 am

    hello aunty !xD …..is it still possible to make this recipe if i don’t have a pressure cooker? and can i cook it for 7 minutes too?
    thanks a lot !:) greetings from japan

    Gayatri Sharma
    September 19, 2008 at 9:38 pm

    Hello Auntiji,

    I am a regular visitor to your site. You are a source of inspiration for me to host a similar web site in Telugu Language. I would like to acknowledge you for some of the tips taken from your cooking especially the Rasgulla.

    With regards

    Gayatri

    Reema Bhattacharya
    September 14, 2008 at 1:02 pm

    I tried this and it came out fantastic – I am a bengali, expecting mom and badly wanted to have Rosogolla and your video and recipe was like a life saver. Thank you so much.

    Pree
    September 12, 2008 at 1:07 pm

    Sorry, I made a mistake and confused the rasgulla question with the gulab jamun question. The gulab jamuns were not soft and juicy in the middle part.

    The rasgullas were not as spongy as they are supposed to be. What should I do different next time? Thanks, and I love all of your recipies!

    Pree
    September 12, 2008 at 1:02 pm

    Hello aunty,
    The rasgullas tasted great, but the middle part was not as soft and juicy. What should I do different next time?
    Pree

    shabnam
    September 5, 2008 at 4:21 pm

    hello auntyji,
    I am really interest in making indian deserts but i was searching for an eassy recipe in a very simple way that anyone can make it and today finally I got an eassy recipe I saw all of ur’s videos I’ll try all one by one and i’ll post my cooking result.
    Thank U so much.
    wish U lots of love.
    from DOHA QATAR.
    BYE.

    shreya
    September 5, 2008 at 8:29 am

    Nameste aunty
    its really nice to have such a websit it is really exciting my grandma is more excited we are basically south indians but with your recipe we will turn our taste into north indians….. i ll soon tell u are results of your dish…

    Jaya
    September 1, 2008 at 5:26 am

    Hi Auntyji,
    Thank you for your reply. I checked and my pressure cooker is steel.
    Another thought is that the natural minerals in our town water could possibly be the culprit so next time I will used bottled, spring water for the syrup – gives me a good excuse to make rasgullas again! I’ll let you know if that makes a difference. Jaya

    Manjula Jain
    August 31, 2008 at 10:40 pm

    Hello Jaya
    The pressure cooker you are using is it aluminum or steel. Usually aluminum pressure cooker will change the color of rasgulls.

    Manjula

    Jaya
    August 31, 2008 at 7:34 pm

    Dear Auntyji and everyone,
    I have great success with this recipe and just made it again today.

    I have one question that hopefully someone can help me with – after the rasgullas are done cooking in the pressure cooker, they have changed color from white to an off-white color or very light tan. They taste delicious, but I can’t figure out why the change in color. I use white granulated sugar to make the sugar syrup, obviously my utensils are clean, and the water for the syrup is clear tap water.

    So, if there are any cooking sleuths out there that might have a suggestion, I’m anxious to hear from you because this one has me stumped. Thanks a lot. Jaya

    Manjula Jain
    August 29, 2008 at 10:04 am

    Hello Archana,
    knead the paneer more. Like Jaya explained: My rasgullas almost quadruple in size. The secret as Manjula says is the kneading. knead the paneer for 3 – 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. Knead it by dragging the palm of your hand down hard on the paneer.
    Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water.

    Archana
    August 27, 2008 at 4:55 pm

    Hello Manjula Aunty,
    I tried your recipe for rasgula’s today. But unfortunately they didn’t get double in size as yours they were same small as I put them in the pressure cooker. Pls give me some tip.
    thanks

    sarala
    August 25, 2008 at 3:21 am

    Dear Manjula, Since long I am waiting to get a recipe for Rasagullas. I tried 2-3 times all ways hard or broken. I have seen your video i will try today. If it comes out well i will post another mail
    regards
    sarala
    Oman

    tina malhotra
    August 23, 2008 at 9:45 pm

    hi manjula, i cooked rasgulla just as you have written,but they didnt taste as good, neither were they as big as they are in ur recipie.

    dee
    August 19, 2008 at 1:47 pm

    its great aunty

    Manjula Jain
    August 12, 2008 at 5:04 pm

    Hello Sarita,
    Needed to squeeeze out little more water from paneer. Try again

    sarita
    August 12, 2008 at 1:21 pm

    Hi Manjulaji,
    I tried tha rasagulla but they r kind of mushy and very soft though they have retained the shape. could u tell me where was I wrong?
    Samosas were easy to cook. Thanks for all recipies.

    Angel
    August 11, 2008 at 2:41 pm

    You dishes always comes out good, my hubby loved all the dishes I made from ur recipes. Keep doing good work and pls pls post recipes for jaggery and dry fruit laddoo.

    Jaya
    August 11, 2008 at 12:15 pm

    I will be curious to see how the rice cooker works too – espcially with Basmati rice.
    Rice cookers are common in far eastern Asia cooking because their variety of short grain rice yields a stickier rice whereas properly cooked Basmati rice should not be sticky (sign of being over-cooked) and I’m not sure how the rice cooker will be for creating fluffy rice that is not stuck together.

    Anyhow let us know how it comes out. 🙂

    Manjula Jain
    August 11, 2008 at 11:04 am

    Hello Priya, give a try do few at a time and let us know the result.
    Manjula

    priya
    August 11, 2008 at 10:37 am

    can i make it with rice cooker?

    Bavani
    August 10, 2008 at 5:40 pm

    I love your website and recipes…My favorite is the video for rasgollas. What you said at the end that we can never go wrong making rasgollas, cause if they come out broken, flat, uncooked, we can make some other dessert out of it gave me the confidence to make them. Cause I thought it was more difficult to make and I was afraid I wont make them right…so now I know I can never be wrong making rasgollas 🙂 Thank you auntie.

    sheetal
    August 2, 2008 at 2:38 am

    Thanks Jaya and Manjula ji for the reply….
    I will try this approach next time when I make rasgullas

    Sheetal

    Jaya
    August 1, 2008 at 1:21 pm

    Dear Auntyji, you’re most welcome.
    Jaya

    Manjula Jain
    August 1, 2008 at 11:43 am

    Thanks Jaya, I like when you or some other viewers re[ly to each other, and sharing each other experience and Ideas.

    Shweta Kandoi
    August 1, 2008 at 10:21 am

    Hello Manujulaji,

    Thanks for having such a wonderful site !!! You are a blessing to all of us – new cooks !! Thank you again for having such a website.

    Best regards
    Shweta

    Jaya
    August 1, 2008 at 7:33 am

    Hi Sheetal, these are standard U.S. cooking measuring cups.

    I also prefer a sweeter syrup, so I simply add more sugar. To 4 1/2 cups of water I use about 2 1/2 to 3 cups of sugar.

    When you boil the sugar syrup, take out a spoon of it to cool slightly and then taste it. If needed, add a few spoons more of sugar at a time and re-taste until you like the sweetness. Then write down how much sugar you used in total so you have it for the next time.

    Hope this helps you. 🙂

    sheetal
    August 1, 2008 at 1:40 am

    Manjula ji…
    Please specify the size of the cup you have taken for measurements.
    In this recipe you have taken how much sugar….
    As I tried your recipe. The rasgullas came out very well…But the only thing was that they were less sweet and the sugar syrup was of very thin consistency….

    preeti
    July 13, 2008 at 1:59 pm

    hi,
    your receipe is extremely good.
    i wanted to ask you how do we use the left over sugar syrup to make something else. do you another make??

    sunny
    July 13, 2008 at 1:01 am

    Hallo Aunty,
    I tried this recipe and it turned out fine in first trial. But only thing is, it’s little spongy. Can you give me some tips to make it more soft? Something like, we need just to press the rasgollas to break and not to cut it with spoon.
    Thank you.

    Sonya
    July 7, 2008 at 2:47 pm

    Hello aunty thank you for your delicious reciept. We always love to watch your viedeo clips because it is easier to make if you can see it live. We are still waiting to see you new clips with new reciepts.

    Bye

    preeti
    July 5, 2008 at 9:07 pm

    aunty i must really thank you for the perfect reciepe.
    i had tried making rasgullas twice as per the process mentioned but i used to keep the paneer for 5-6hrs before making it into small balls. so they never turned fluffy. i tried them today with your method and they hav turned out to be very good and swelled three times….
    thankyou…

    Bhavika
    June 30, 2008 at 1:02 pm

    Hello Aunty,
    I made 2 whistels as per you told me.
    Is it required to cook after that still?

    Bhavika
    June 30, 2008 at 1:01 pm

    Hello Aunty,
    I tried this and came out to be very good.
    They puffed quite well.
    But I guess they wuld have been great if they were still softer.
    Can you give me some tips to make it still softer?
    Alos aunty how much water needs to be drained out of paneer?
    Should the water drained from paneer be thrown away or we can use it somewhere?
    Waiting for your reply.
    Thanku so much for ur lovely and easy videos.

    Manjula Jain
    June 29, 2008 at 5:30 pm

    Hi Munna

    1 whistle

    munna
    June 29, 2008 at 5:53 am

    hi

    pls tell me after how many whistles should i remove from the cooker???.. after knowing this immediately i will cook it

    munna
    June 29, 2008 at 5:38 am

    rasagulla recepie the best

    munna
    June 29, 2008 at 5:34 am

    Oh I read the comment by Jaya, and I think that answer my question, but if I am using pressure cooker to make this dish , should I cook for 7 minutes after the first whistle, someone pls let me know. thankyou

    munna
    June 29, 2008 at 5:30 am

    i have a doubt, is it ok if i cook without pressure cooker?, if I am not using pressure cooker how long should I cook. I really dont like to use pressure cookers

    munna
    June 29, 2008 at 5:29 am

    fantastic way of letting us learn……..thankyou

    sourabh
    June 26, 2008 at 10:09 pm

    its very tasty

    Meenakshi Devgan
    June 26, 2008 at 9:23 am

    Thanks for this wonderful recepie (Bengali Rasgulla). I am sure my husband is going to like it.
    Thanks again.
    Meenakshi
    (Pathankot,Punjab,India.)

    Maheen
    June 19, 2008 at 1:25 pm

    To Jaya, Thanks for your kind advise! I’ll purchase and make spongy rasgulla this weekend:)

    Thanks again!

    Jaya
    June 19, 2008 at 10:59 am

    Hi Sweety:
    My rasgullas almost quadruple in size. The secret as Manjula says is the kneading. I knead the paneer for 3 – 4 minutes until the paneer is almost smooth and rolls into a smooth ball like soft dough. Knead it by dragging the palm of your hand down hard on the paneer.
    Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Don’t be delicate, you really have to work the paneer for a few minutes to get it smooth.
    Good Luck.

    Manjula Jain
    June 19, 2008 at 10:36 am

    Knead the paneer little more.

    sweety
    June 19, 2008 at 10:33 am

    my rasgullas are not getting bigger in size.they r in the same size as before even after pressure cooking them,what to do.
    thank u

    Malini
    June 19, 2008 at 1:31 am

    Thank you so much Auntyji.
    I will definitely try squeezing out more water….aur thoda dum lagaa kar 🙂

    Jaya
    June 18, 2008 at 8:44 pm

    To Maheen: I have made rasgullas without a pressure cooker, but a pressure cooker is a valuable purchase for use with Indian cooking. Rasgullas without a pressure cooker don’t expand very much and don’t get as light and spongy as with a pressure cooker. They will be okay, but not as perfect.
    If possible, try to buy a pressure cooker. Read the instructions that come with it to ensure safe operation. Good luck.

    Maheen
    June 18, 2008 at 8:43 am

    Hi Manjula, I am thinking to make raagulla but I don’t have pressure cooker:( can you please tell me, how I can make rasgulla without pressure cooker?

    Manjula Jain
    June 17, 2008 at 10:49 am

    Hi Malini, without watching the only one thing I can suggest to squeze little more water from paneer.

    Malini
    June 17, 2008 at 1:59 am

    Namaste auntyji,

    I have tried making rasmalai twice. It tastes heavenly.
    But my rasmalais are so soft. They do not break but are too soft.
    Also I am unable to make rasgullas as they are quite flat when they are out of teh pressure cooker, so they are just fit to be Rasmalais.. How can i get soft yet firm rasmalais and also whats the trick to making round rasgullas??

    Malini
    June 17, 2008 at 1:52 am

    Namaste Auntyji,
    Re: Bhavika
    I have a Prestige pressure cooker two with apressure weight and a gasket.
    One whistle is enough.
    Cook on medium heat for 7 mins..

    Thanks:)

    Manjula Jain
    June 16, 2008 at 5:06 pm

    Hello Bhavika,
    yes you need to put ring and whistle both. my cooker dont have the whistle so lets try with two whistle.

    Bhavika
    June 16, 2008 at 9:50 am

    Hello aunty,
    I have the cooker which has a whistle and ring which we put on the lid of the cokeer.
    Should i put both the ring and whistle on the lid ?
    How many whistles?

    Manjula Jain
    June 16, 2008 at 9:36 am

    Hello Gayatri,
    Thank you for sharing.

    Gayatri Sharma
    June 15, 2008 at 11:34 pm

    Hello Manjulaji

    I wanted to share a tip here. After removing water from paneer i kneaded it in food processor till smooth. The processor made my job further easy. So instead of rubbing it with the palm we can comfortably knead it in a food processor.

    Thank you for this recipe once again

    Jaya
    June 15, 2008 at 7:09 pm

    Dear Manjulaji,
    I made the Rasgullas today according to your recipe and they turned out the BEST. I couldn’t believe I could make Rasgullas that actually held the syrup like a sponge as they are supposed to.
    Rubbing the paneer on the counter top with the palm of your hand over and over for a few minutes is the trick. When done doing this the paneer should feel like soft, smooth dough (before breaking off pieces to make the balls).
    Thank you.

    Manjit
    June 15, 2008 at 4:04 am

    Hi dear,
    My husband really like desserts.We r pure vegetarian not eating anything from shops.I tried rasgullas which r very nice.He was so glad to eat.It does not take long time.I am thankful to you for these home made recipes.I tried other things as well.I am really ur fan now.
    Thanks

    Manjula Jain
    June 14, 2008 at 8:28 pm

    Hello Jaya, if I am making rasgulls, rasmalai, chamcham I like 2% milk for every thing else I will use regular milk.

    baby
    June 14, 2008 at 8:23 pm

    Nice website!!

    Jaya
    June 14, 2008 at 4:57 pm

    Dear Manjulaji,
    Why do you use 2% milk instead of whole milk?
    I always thought the chenna/paneer sweets needed the fat from whole milk since in India they use even fuller fat buffalo milk.
    Thank you.

    Lakshmi
    June 14, 2008 at 10:40 am

    Manjulaji, since my childhood, I have always wondered how they make the spongy round ball which tastes absolutely heavenly… Your recipe is the best! I had my ras gullas puff up perfectly and taste amazing!!!!! A million thanks to you! I added some saffron to the syrup to bring the perfect Indian taste! Thank you, again!

    Manjula Jain
    June 13, 2008 at 8:40 pm

    Hi Justin, just use little less lemon juice.

    Justin
    June 12, 2008 at 9:47 pm

    Thank you, now for this same recipe to make 12 nice big rasgulla like how you did in the video, do i add 2 tablespoon of lemon juice and 1 tablespoon of water or do i add 1/4 cup of lemon juice and 2 tablespoon of water?

    Manjula Jain
    June 12, 2008 at 4:12 pm

    sorry add some water to lemon juice

    Justin
    June 12, 2008 at 3:24 pm

    Manjula were you saying that i need to kneed the paneer more and use just plain lemon juice with no water added?

    Manjula Jain
    June 12, 2008 at 3:02 pm

    I use lemon Juice, need to knead the paneer little more,

    sharada
    June 11, 2008 at 7:17 pm

    Hi Aunty
    I prepared Rasgulla it is nice but they did have double the size pls tell me the reason we have to add lime juice with water or lime juice only pls tell me

    Justin
    June 11, 2008 at 6:28 pm

    Also Manjlua, in Florida they do not have Sooji in grocery stores, and I was just watching the Samosa recipe, where can I find Sooji?……And the Indian Stores dont really carry it either 🙁

    Justin
    June 11, 2008 at 5:40 pm

    Hi Manjula, My name is Justin, I am 16 years old, and I love using your recipes. I am Guyanese, and I love to cook, my grandmother is just like you, she tought me how to cook alot of things, like different curries and veggies as well as deserts 😉 but she always wanted to know how to make Jalebis and Gulab Jamuns……thanks you sooo very much for them, I made the Jalebis and Gulab Jamuns for her, and they were perfect and she loved them 😉 Also since I made them for her, I have been getting orders for them at family Pujas. They are soooooo very easy to follow, and very accurate. For the rasgulla and ras malai alot of my family loves them, and I have been making them alot lately. For the rasgulla, when I make them, when I curdle the milk, I get a small amoutn of paneer, and the rasgullas are very very tiny and not as big as yours, and sometimes they are very soft and breaking when I am done pressure cooking them. They taste very good, but I want to be able to make my rasgullas just like yours. The ras malai comes out perfect, but its just the ras gulla part, I squeeze the paneer until no water comes out of it, and I kneed it until it is very soft and butter like but still I get some of them hard, and some of them break. Also when I take the ras gulla out of the pressure cooker, the sugar water is green like the water from the paneer. Please tell me what I can do to get the ras gullas just like yours. Thank you soo very much and I hope to hear from you soon 🙂

    Justin

    Manjula Jain
    June 11, 2008 at 4:42 pm

    Sorry Bhavika store bought paneer dont work.

    Bhavika
    June 11, 2008 at 12:50 pm

    Hello Aunty,
    can we make these rasgullas using Ready made panner which we get in asia grocery store here.The nanak brand.
    Should the cooker ahve whistles and ring both.
    How many whistles to be done for Rasgulla?

    Manjula Jain
    June 11, 2008 at 7:03 am

    Hello Mousmi, knead the paneer little more.

    Mousmi
    June 11, 2008 at 6:32 am

    Hye Aunty,
    First of all a big thanks for all your recipes reflected in your website.Yesterday I tried making Bengali Rasgullas though it did not break at all but it was a bit hard.What should i do to avoid this and it also was not much fluffier.What should I do Aunty?

    Mousmi
    Vadodara,Gujarat

    Manjula Jain
    June 3, 2008 at 7:48 am

    city lagana ha. Maida ya ararote nahi milana ha

    khushi
    June 3, 2008 at 3:57 am

    pls reply me soon

    khushi
    June 3, 2008 at 3:56 am

    maida ya ararote kuch bhi milane ki jarurat nahi hai.

    khushi
    June 3, 2008 at 3:55 am

    Kya city lana hai ya without city lagai bhaap main pakana hai for 7 min. pls reply soon.

    Manjula Jain
    May 30, 2008 at 9:10 am

    It should be Ok

    anuja
    May 30, 2008 at 7:15 am

    hello aunty,
    just wanted to know whether full cream milk will be okay to make rasgullas??plz help……..
    regards,
    anuja.

    Hema
    May 28, 2008 at 4:26 pm

    HI Manjula Ji,

    Thank You Soooooooo Muuuucccchhhhh……
    for this wonderful reciepe…..my husband loves indian sweets and we r in a area here in USA where there are no indian restorents or sweet shops….only way to have fun of indian sweets is make it yourself….we used to miss rasgullas so much that i can’t tell you, i tred your reciepe and it turned out really really good….i was so happy….i am not a very good cook and when it came out so well i was so happy….but all credit for this goes to you….i am so thankful to you for sharing your precious experiance with all of us….once again thanks alot….i love your style and reciepes….

    jancy
    May 28, 2008 at 1:43 am

    I just came across your recipe in youtube and tried it.It came out so well.Thanks to you for even thinking of creating a vedio on it.It was very helpful.Looking forward to more of your cooking vedios.

    Gayatri Sharma
    May 27, 2008 at 9:57 pm

    Hello Manjulaji
    I tried MALAI CHOP using your Rasgulla recipe as the base. I would like to share with you. Instead of round shape give paneer a rectangular shape and proceed further as usual. After it is done keep it in the syrup for 4 hours. Then cut it into half horizontally to get 2 pieces. Remove from syrup and apply sweetened malai(khoa) on each piece and freeze. They taste really really good. Thanks once again for this simple recipe of Rasgulla from which i learnt another dish.

    SM
    May 27, 2008 at 8:54 pm

    Aunty, Just saw your website yesterday and I tried to make the ‘aalo paratha’. I was pleasantly surprised how well they turned out to be. If only I had seen your website earlier. THANKS & keep up the good work.

    Badhrinath
    May 27, 2008 at 2:48 am

    Hi All:
    Aunty, I live in chennai, all ur recipe’s are gr8, i just tried the rasgulla, but 2 things i tried different
    1) Insted of lemon, I used citrix acid.
    2) Insted of pressure cooker I just used a normal vessel to boil.
    All came gr8, no breaks, soft & very spongy, my mom was really surprised as I did it in 30 mins :)…
    Thanks.
    Badhri

    hema
    May 27, 2008 at 2:24 am

    Can we use a 1% fat milk or 1.5% ? Will it make any difference on the rasgullas?

    Manjula Jain
    May 26, 2008 at 8:20 pm

    Yes you do need to use pressure on pressure cooker.

    Nilima Bhirud
    May 26, 2008 at 4:49 pm

    Hi Aunty, I am so proud of your creativity and also your desire to share your wonderful recipes with other amateurs.Do I use the pressure on the pressure-cooker while boiling it?Thanks!Nilma Bhirud

    Asha
    May 24, 2008 at 8:15 am

    Hey Jaya
    I saw this recipe in last week & since then I tried 2 times in a week..it came out very nice…but as Aunty said u need to squeeze water very well then kneed it properly..till your hand feel creamy (panner will start getting oily) then make balls..& do as recipe says
    Good luck

    Asha
    May 24, 2008 at 8:10 am

    Namaste Aunty,
    Thanks for your wonderful recipe’s…you really make our life easy & creative.
    keep it up
    Thanks

    jaya sathish nair
    May 24, 2008 at 12:17 am

    manjulaji,
    namaste,
    i made almost all ur deserts but when i tried making rasgullas for the second time i could not make balls of the cottage cheese….i think it was not dry enough i tried squeezing it more but the dough was too sticky and i could not do any thing…….. out of frustration i put a little milk powder to see if i could solidify it…..now what can i do with that cottage cheese mixed with say 2 tablespoons milk powder ?
    please reply soon as i may not able to preserve it for long….
    thanks
    jaya

    Kavya
    May 16, 2008 at 5:56 am

    Hello Manjula Ji,

    I have tried your recipe. It came out very well. I did not have cheese cloth, so I used a neat kitchen towel to squeeze water out of paneer. I admire the way you narrate the recipe. I shooted my own video. I plan to put it in my blog http://www.indianfoodbook.blogspot.com for all my friends. But all the credit goes to you.

    sukh
    May 14, 2008 at 4:19 pm

    thank you …i will be careful…next time

    Manjula Jain
    May 14, 2008 at 1:49 pm

    perhaps you needed to squez the water little moreand knead the paneer more.

    sukh
    May 14, 2008 at 10:53 am

    manjula ji….i tried this but…the rasgullas size doen`t changed much (in the pressure cooker)…and few of them were broken too…..is it something with squeezing out the water from paneer?

    Sharon Harold
    May 13, 2008 at 2:55 pm

    You are FANTASTIC!! I have been cooking Indian food for 30 years and sure wish I had been able to see your videos earlier. Thank you, Manjula.

    swapna
    May 13, 2008 at 10:59 am

    hi aunty,
    I used whole milk.(maid’ o clove)

    Manjula Jain
    May 12, 2008 at 4:42 pm

    Swapna can you tell me first what kind of milk did you use.

    swapna
    May 12, 2008 at 1:56 pm

    actually my rasgullas are melted in the sugar syrup .
    why it happened? may i know the reason please.

    Manjula Jain
    May 6, 2008 at 3:20 pm

    Hello Shahnaz, Thank you, Rasgulla is one of the dessert I think it is healthy no frying and not very sweet> I had tried making with splenda, I was not very happy.

    Shahnaz
    May 6, 2008 at 2:03 pm

    Hi Mrs. Manjula:
    I am a Bangladeshi living in Canada. The place I live in has no access to bengali and indian foods. So I felt blessed when I found your site. I already tried your Naan, Khasta Kachuri, Spicy Potato, Chana(actually my husband tried that), Potato in Yogurt Gravy. I am very pleased to let you know that all turned out GREAT!!! Now I am going to try Rasgulla. I have a little question for you, could I make those with Twin Sugar or Splenda.(Trying to be little health consious) If so what will be the ratio of water and twin sugar and how long should I cook them.
    My heart filled gratitude to you for sharing those wonderful creation of yours. And a great big thanks to the person behind the camera.

    Manjula Jain
    May 1, 2008 at 10:41 pm

    Rasgullas freeze realy well.

    Shehla
    May 1, 2008 at 2:52 pm

    Thanks for your wonderful recipe.I have a query,can I freeze prepared rasgullas?
    Thanks a Million

    Manjula Jain
    April 28, 2008 at 6:56 pm

    Hello Gagan, try next time squeezing little more water from paneer.

    Lakshmi
    April 28, 2008 at 6:06 pm

    Hi Aunty

    Today I tried rasgullas, I had 2 problems –
    1) when I tested the panneer like you said, it was fine on my palm, but the ball was not firm. I tried adding a little bit of strained water and made it firm

    2) the rasgullas never puffed up 🙁

    Can you tell me where am i going wrong?

    thanks much
    Lakshmi

    Gagan
    April 28, 2008 at 1:45 pm

    hi manjula aunti,
    i just tried today,they r very good in taste but very very soft……..r they warm thats why……..give us some suggesions.can u als tell us how to make besan ki barfi
    regards
    Gagandeep

    Manjula Jain
    April 28, 2008 at 1:02 pm

    Hello Lakshmi, yes you can use any cotten cloth.

    Lakshmi
    April 28, 2008 at 12:44 pm

    Auntyji

    What is a cheesecloth? Can I use any cotton cloth to strain?

    Thanks
    Lakshmi

    Gayatri Sharma
    April 24, 2008 at 9:55 pm

    Hello Manjulaji
    For the past few months i am watching your videos. But yesterday i gave a try with your bengali rasgullas. The outcome was flat and half separated rasgullas with a great taste. Then i tried today morning once again and WOW!!!!! i got round and unbroken firm rasgullas. They taste excellent. I thank you for the recipe which you made it in a very very simple and easy way. Now i will try the remaining recipes also and enjoy. Thanks once again for the great job you are doing.

    Manjula Jain
    April 19, 2008 at 11:17 pm

    Hello Andrew
    I am sorry I do not know how to make without pressure cooker.

    Andrew
    April 19, 2008 at 10:06 pm

    I just love your website!! this is so easy and delicious.
    Can I make Rasgulla without a pressure cooker? Could I use a regular pot or even a slow-cooker instead???
    Thanks Again!

    Manjula Jain
    April 14, 2008 at 6:38 pm

    Nim yes you need to put the preasure.

    Nim
    April 14, 2008 at 6:10 pm

    Hi Manjula,

    Thx for the recipe,came out well.
    There is a confusion in the pressure cooking part,do I need to put the weight for the cooker,mine is a different cooker with a separate valve for the weight.I didn’t put the weight when I made it.

    Sanjuktaa
    April 12, 2008 at 11:34 am

    Aunty,

    Thanks so much …I am bengali and after seeing your recipe I just can’t wait to start
    making Rsagullas. Wish me luck :-).

    Shivani
    April 11, 2008 at 9:45 pm

    Hi Aunty ji,
    I tried your recipe, but the size of the rasgulla was the same. It did not expanded. What should I do for the rasgullas to expand.

    Thanks
    Shivani

    pankaj
    April 11, 2008 at 8:50 pm

    hi,
    will u pls tell me how can i make ice-cream.
    it’s not in ur recipe pls try to post it.

    thanks.

    Monika Welch
    April 10, 2008 at 8:05 pm

    My husband just got back from being in Bangladesh for a month and he loves rasgullas. I made this for him as a treat and he was thrilled. It turned out a little flat but I was just so excited to make it. I will have to practice some more. Thank you for this yummy recipe. It really helps to watch you make it.

    ranjan
    March 28, 2008 at 12:59 am

    how can i make mutton biryani.

    please give a answer.

    Manjula Jain
    March 27, 2008 at 11:48 pm

    no you can not use the baking soda or baking powder, they will break in cooking and will not have good smell

    ranjan
    March 27, 2008 at 11:26 pm

    aunti ji,
    can i add soda or beaking powder in bengali rasgullas
    please answer yes or no and why.

    abhishek
    March 27, 2008 at 9:14 pm

    thanks for give my answer you are so great great and great aunti ji.

    tina
    March 27, 2008 at 3:59 pm

    Hello aunti

    before making I was in doubt…but it turned out very nice,very spongy & a perfect round!!!
    Being a bengali myself..i jus adore ur easy receipe…keep poasting more receipes>>>

    Manjula Jain
    March 27, 2008 at 7:58 am

    knead the paneer more to almost smooth dough.

    golu
    March 27, 2008 at 7:30 am

    thanks,
    aunti ji for the recipe

    golu

    abhishek
    March 27, 2008 at 7:27 am

    i have make your bengali rasgullas but there is a problem
    it has make too hard,

    please give a suggestion to make bengali rasgulla’s soft.

    i have wait for your answer

    None
    March 27, 2008 at 12:48 am

    Do we need to close the valve of pressure cooker or keep it open ?

    Pam
    March 26, 2008 at 10:50 pm

    Hello, Everything goes fine,in the recipe when i try un till I CHILL the rasgullas…….They r soft till war m but after chilled , THEy are soooo hard ! whay ?? what can i do now ?? HELP !

    veena
    March 25, 2008 at 10:58 pm

    Hello Auntyji,
    My son likes Rasgulla very much.I tried them yesturday.And my sons'(7 year old) eyes rounded as big as rosagullas when he saw them in cooker all puffed up .And he hugged me tight and gave best compliment “My best mama” :-).
    Iam very thankfull to you for your receipe .
    Take care Aunty .
    Cheers,
    veena.

    shruti
    March 20, 2008 at 3:22 pm

    Hi Manjula Aunty ,
    I have tried rasgullas and they came out really soft and delicious . All credit goes to you , i am very thankful . keep posting delicious recipe .
    thank you aunty .
    take care

    Shri
    March 17, 2008 at 4:06 pm

    Aunty, I ried this yesterday and it turned out fantastic. Thank you so much

    Shri
    March 12, 2008 at 8:35 pm

    Aunty, I love rasgullas and will try out this recipe as soon as I can. I’ve been looking for a rasgulla recipe for ages. The best part was the video which gives me more knowledge than reading a recipe. Thank You.
    P.S. I stumbled on this website by accident but I love that accident.

      Manjula Jain
      December 21, 2018 at 8:09 am

      Shri, thank you, will like to know if you tried to make the rasgulla

    Essi
    March 12, 2008 at 7:34 am

    Hi, Thank you for showing this Recipe, I been looking this for about 10 years now.
    My biological mother used to do this dish when I was a child but she died 10 years ago so I haven´t been able to eat bengali food over 10 years.
    Thank you for the Recipes =)

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