Comments on: Rasgulla Recipe | How to make Soft Rasgulla

By: dassana amit

dassana amit — Wed, 24 Oct 2018 07:11:07 +0000

In reply to Priyanka Basu. avoid using 1.5% milk. first of all chenna will have a loose texture and rasgulla will disintegrate while cooking.

By: Priyanka Basu

Priyanka Basu — Mon, 22 Oct 2018 15:28:17 +0000

Hi dassana
For the rasgulla recipe can I use 1.5% fat milk available at my region?
Thanking you in advance…

By: dassana amit

dassana amit — Tue, 16 Oct 2018 14:49:40 +0000

In reply to Sujata Sundaresh. yes you can.

By: Sujata Sundaresh

Sujata Sundaresh — Tue, 16 Oct 2018 01:15:52 +0000

Can we use pasteurized cow milk.

By: dassana amit

dassana amit — Sat, 29 Sep 2018 12:55:40 +0000

In reply to Debra Daniel. welcome and thanks. you can add saffron. for persian saffron, you can add 20 to 25 strands in the sugar solution or in the chenna. if adding in chenna, then add saffron strands when you boil the milk. alternatively you can add saffron strands in the kneaded chenna. mix the strands with the kneaded chenna and then form the rasgulla balls.

By: Debra Daniel

Debra Daniel — Sat, 29 Sep 2018 11:53:10 +0000

Hey,

Thanks for amazing and sweet article of Rasgulla Recipe To be honest I never tried this and i’m really excited to make that Hahaha,

Can you please clear my one question here that Is it possible to use persian saffron in it ? If yes then how much please mention the quantity also.

I will be waiting for your reply

Thanks

By: dassana amit

dassana amit — Mon, 05 Mar 2018 12:59:26 +0000

In reply to uzma. if there is more moisture in the chenna, then the rasgullas will break. so next time try to keep the weight longer on the chenna so that extra moisture is drained.

By: uzma

uzma — Sat, 03 Mar 2018 15:55:54 +0000

your recipe is very nice but when i am trying to make ras gulla
every time its break when I make in ball why???/

By: dassana amit

dassana amit — Tue, 20 Feb 2018 15:27:37 +0000

In reply to rachel. if you rinse the chenna well, then the lemon juice aroma should not be there. not sure what must have gone wrong.

By: rachel

rachel — Tue, 20 Feb 2018 10:36:29 +0000

My rasgullas had a lemon flavor even though I had washed the cheena twice. Except that all was great.

By: dassana amit

dassana amit — Sun, 10 Dec 2017 12:54:49 +0000

In reply to Jyoti. jyoti, if there is more moisture in the chenna mixture then the rasgulla will break. so the water has to be drained well when making chenna. so keep a heavy mortar or pestle on the chenna at least for 7 to 8 minutes before you start shaping rasgullas. when kneading also when you see some fat or greasiness on your palms, then stop kneading and make the rasgulla balls.

By: Jyoti

Jyoti — Sat, 09 Dec 2017 17:13:10 +0000

Hello mam…i really like ur recipes v much..i tried rasgulla recipe..bt they didn’t turn out good..rasgulla were flat and broken…pl tell me what might have gone wrong and what things should be taken care of?

By: dassana amit

dassana amit — Tue, 05 Dec 2017 12:04:03 +0000

In reply to Rimple. rimple, if the rasgullas are cooked more then they don't become spongy or soft. they become hard. this could be the reason that the rasgullas have not turned soft.