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Rasgulla & Rasmalai

Print version of Rasgulla & Rasmalai
rasmalai
My favorite Indian dessert ~ Rasmalai

Traditional sweets are usually prepared during festive occasions in our home and its been a while since I made any Indian sweet at home. I have been craving Rasmalai since quite some time but did not get myself to make a visit to our neighborhood Indian sweet store. Today, when Nehal asked me for ‘Rasgullas’, I got down to preparing them at home. This is the first time I ventured out to prepare home style ‘Rasmalai’. One of the greatest culinary creations that has won the hearts of millions the world over. My humble Pranam (salutation) to the makers of these divine specialties!

rasgulla
Rasagulla

Rasgulla and Rasmalai are milk based desserts prepared with freshly prepared chenna aka cottage cheese balls. For Rasagulla, the chenna balls are cooked in sugar syrup till they double in size and are ready to be served. For Rasmalai, chenna balls that have been cooked in sugar syrup are gently squeezed off the sugar syrup and further immersed in saffron flavored sweetened thick milk to cook till soft. One of the most elegant Indian dessert delicacy with sweet and fragrant flavors!

chenna-ballsrasagulla-boiling-sugar-syrup
Chenna balls ready for boiling ~ Balls cooking in sugar syrup

Rasagulla Recipe

Prep: 1 hr Cooking Time: 15 mts

Makes approx 15 small rasgullas or 12 large rasgullas

.

Ingredients:

1 lt milk

3 tbsps lemon juice

3 1/2 cups water

1 cup sugar

pinch of cardamom pwd

1 Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2 Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.
3 Remove the chenna onto a wide plate. Now knead it gently for 7 mts till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
4 While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
5 While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.
6 Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at medium heat.
7 Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.

rasamalai
Rasmalai

Rasmalai Recipe

Prep & Cooking Time: 2 1/2 hrs

.

Ingredients:

15 small rasgullas, at room temp

1 cup sugar syrup (from the rasgullas)

3 cups milk

1/2 tsp cardamom pwd

2 tbsps sliced pistachios

2 pinches of saffron, mixed few tbsps milk

1 Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 mts.
2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 mts.
3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
5 Refrigerate and serve chilled.

Rasgulla & Rasmalai Recipe

Prep time: min
Cook time: min
Main Ingredients:

Traditional sweets are usually prepared during festive occasions and its been a while since I made any Indian sweet at home. I have been craving Rasmalai since quite some time but did not get myself to make a visit to our neighborhood Indian sweet store. Today, when Nehal asked me for ‘Rasgullas’, I got down to preparing them at home.

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By • Feb 19th, 2010 • Category: All Recipes, Bengali Food Recipes, Festival Foods, Indian Milk Recipes, Indian Paneer Recipes, Indian Sweets Recipes, Sweet Dessert Recipes

  • Mridula

    Wow !!!! Looks superb, I am gonna try one of these today….

    • Swathi

      Hi Sailu,

      Thank you so much!!! I love you recipes a lot..I tried most of ur recipes except non-veg. I tried rasagullas yesterday, me and my husband loves sweets alot.We enjoyed it to the max.Can you post the recipes of dry gulab jamun,kala jamun and cham cham( its my favorite sweet).I love cooking and now ur website is inspiring me to try new new dishes.Thanks once again and pls do post new variates ( which we usually go out to eat those items especially sweets)

  • Madhuri

    Mouth watering !! YUM YUM.

  • Meghana

    Wow, I am drooling. Both the rasgulla and rasmalai look like one from Delhi Sweet shop. Thanks for posting these amazing recipes!

    Meghana

  • Ujwala

    Sailaja garu,

    I’m an ardent fan of your culinary skills, creativity & writing style. Kudos to you! Thank you so much for these wonderful recipes, I enjoy cooking very much and your website helps me a lot in improving it!

    Thanks again!

    Ujwala

  • hema

    Wow Sailaja garu,

    Thanks for these wonderful recipes. Nehal is sooo lucky to have a mom like you.

  • http://www.cookatease.com kamalabhoopathy

    This is also a favorite desert for me, rasmalai looks yummy.

  • Michelle

    Yum! I love rasmalai. I’ve made it several times with recipes very similar to this one, but they always come out too soft; almost to the point of falling apart. What are the reasons they would come out so soft? When I buy them from a restaurant, they’re very firm, sometimes too firm.

    I’ve tried draining the chenna longer, kneading longer, not allowing them to cook in the hot milk, only letting them heat through, etc. Nothing seems to work. I would love to hear your suggestions.

    Thanks!

    Michelle, let the chenna pattis rest for a while before dropping into the thickened hot milk. Do not crowd the vessel with too many chenna pattis while cooking in the hot milk. You can also try this method ~ Once the thickened milk is almost cooked, turn of heat and place the chenna pattis and leave them for a while to absorb the milk. If you feel they need to be cooked for a while, turn on the heat and allow them to cook for 1-2 mts on low flame.

  • Sudha

    Thanks for your Rasmalai and Rasagulla!!!

  • Swati

    Hi Sailaja,

    I am a little confused with why is ice added to the milk. Also, once we strain the whey (as mentioned after 3 – 4 min), will it also contain ice pieces which might make the cheese moist? Please advice.

    The high heat will make the chenna tough and to stop further cooking of the chenna ice is ,added to lower the temp, yielding a soft chenna. There will not be any ice left in the chenna. Wait till the ice melts completely and then strain.

  • http://zaiqa.net Mona

    Rasmalai and Rasgulla are absolutely one of my fav desserts!

    • Taz

      Omg MINE TOOO :O

  • Mini

    Excellent Sailaja. Hearty congratulations. Wonderfully made and presented.
    Am sure Nehal musta enjoyed thoroughly. I never made rasmalai. But made rasgullas. The way my aunt, who is a traditional cook taught me is to whip the chenna with a tbsp of sooji ( that ll hold the chenna well) and the rest is the same. Pressure cooking is a nice idea.
    Thanks a bunch.

  • http://www.pepperguy.com Pepperguy

    My favorite sweet! This looks amazing, I can’t wait to try the recipe! Thanks so much for posting!

  • http://saffrontrail.blogspot.com nandita

    Wow, it looks like the work of a pro! This is one thing i have never had the daring to make – the procedure seems easy but there’s a lot of precision required :)

  • http://shadruchulu.com జ్యోతి

    వావ్! రసగుల్లాకంటే నాకు రసమలై అంటే చాలా ఇష్టం. చిల్డ్ ఐతే ఇంకా బావుంటుంది. ధాంక్స్ శైలజ..

  • Sandhya

    Hi Sailu!
    looks lovely! Will try soon…..Thanks so much for all the recipes.
    I live in Dublin Ireland and I love all the recipes posted by you…been a great fan of your website for few years now!!

    sandhya

    P.S can cottage cheese from supermarket be used?

    Well, I have never tried with store bought paneer. You could try though. But kneading is an extremely important process to achieve the perfect rasgullas.

  • Dee

    Looks sooo yummy,beautiful pictures..

  • http://maninas.wordpress.com/ Maninas

    They look stunning. I’ve always wanted to try this desert. Maybe it’s time I make it myself!

  • http://www.foodlyrics.com Deepa G Joshi

    ohh my god!! such yummy dessert..these are killers..yum yum yum..cant stop…love the clicks and the detailed presentation..tooo good..awesome..I am drooling over the clicks.

  • Lakshmi

    Hi Sailu,

    is it possible to make the rasmalai as you directed in the recipe w/ canned rasgulla- we do get pretty good ones made by SWAD here

    Thanks. Pics look great as always.

    Yes, you can use canned (Swad) rasgullas too, Lakshmi.

  • jyoti

    Hi shailu,
    thanks a lot…appreciate your step by step instructions…
    while i do appreciate that rasgullas and ras malai will taste heavenly if made in the steps mentioned by you.. but was just wondering if we replace following ready made items to save some time….!!

    1. use canned rasgullas ( they are a bit hard) compared to homemade fresh ones. but thought, when we cook it in milk, it might become soft again.

    2. use evaporated milk, which is readily available in the super market which has already achieved the desired consistency

    3. Use everest milk masala.

    what are your thoughts if we substitute these things and proceed with your instructions where applicable??? just thinking aloud….

    great effort… keep it up
    cheers
    Jyoti.

    1. Yes, you can use canned Rasgullas.
    2. Yes, you can use evaporated milk. If the milk is too thick, you can add a little milk and bring to a boil. Reduce to simmer, add 3-4 tbsps sugar and allow to dissolve. Follow rest of the procedure. In case you feel the rasgullas might break. Turn off heat, allow to cool for a while, add the rasgullas and leave aside for an hour or so.
    3. Am not sure about Everest Milk Masala. If you do not have saffron at home, use cardamom pwd and sliced almonds or pistachios.
    Rasmalai prepared from the steps mentioned above will taste equally good. Hope this helps, Jyothi.

  • Nandini

    Hi Sailu,
    Have been going through your excellent site with clear and nicely presented recipes and great pictures for some time now. Just wanted to say thanks for all the lovely recipes!
    Nandini

  • Nilima

    Hi
    Nice presentation.
    I add lemon juice to cold milk and then start heating milk. This results in soft chenna. If you add lemon juice to boiling milk then you get hard Chenna. If you are making paneer Tikkas then Lemon juice should be added to boiling milk.
    This is my experience.
    Nilima

  • veena

    how many rasgullas can be made out of 1 ltr of milk…

    Its mentioned in the recipe. Either 12 large or 15 small rasgullas.

  • http://asha-oceanichope.blogspot.com/ AshaLatha R K Prasad

    Oh! wow!!!! I was late here…. But better late than never…. What do I say now????? No words only gazes at those yum looking delicacies…. Loved all of it…. Well prepared & presented & captured, to bring out the truth of these delightful delicacies….. I love the rasmalai…. I’m craving to taste one right away….. GOD BLESS u for all those delights…..

    Ash….

  • jyoti

    Thanks heaps Shailu, you are a darling…!!! i feel much more brave to try it in the shorter method and gain confidence to try the traditional method when i have more time in hand.. i really appreciate your effort and time for me…hugs….Jyoti.

  • Sangeetha

    Thanks a lot for sharing this recipe.

    I tried rasagulla today and it turned out very nice. I added lit bit of nutmeg powder also. It is tasting wonders.

    My elder daughter loves rasmalai. So next time I will make rasmalai also.
    I bet that will also turn out well if I follow your recipe step by step.

    I wish I could attach the photo to show you how my rasagullas have turned out.

  • Hari Priya

    Hai Sailu garu,

    Hope you remember me. I am Haripriya who wrote to you about your recepies published in the news paper.

    Thanks for your Rasagulla and Rasamallai recepies. I die for those Bengali sweets and waiting for these recipies in your blog from a very long time. I have these recepies from other sources, but what all I try from your blog always turn out so perfect. I need not have any worry or doubt. I can confidently serve them. Thank you once again.

    We stay in Bangalore and we get only cows milk here, can I get the same with cows milk also? Please suggest me if any alternatives required.

    HariPriya

    • http://sailusfood.com Sailu

      Yes, I remember you, Hari Priya. Yes, you can use Cow’s milk.

  • meenakshi

    Hi, I have recently started visiting ur site and it is very good and inspires others to cook. while browsing ur posts sometimes i get confused as to what to cook today or tomorrow, as all the recpies are very tempting .i have a request, can u plz post the recpie of MOMOS? THANKS AND REGARDS

  • meenakshi

    Can i use readymade paneer and how many grams to make 12-15 rasgullas. in step 5 it is mentioned to cook for another 4 mts after one whistle but not mentioned if it is to be cooked on low flame. plz clarify this doubt.

    • http://sailusfood.com Sailu

      Paneer prepared from 1 lt milk will yield 12 large rasgullas. It could approx be 250 gms of fresh chenna. You have to use fresh paneer (chenna) to prepare Rasagullas. Reduce flame to low to medium flame and cook for 4 mts. Hope this helps.

  • Swapna

    I tried this recipe this weekend. Rasgulla and Rasmalai came out awesome, if I may say so myself :) . I have not tasted that soft Rasmalai after coming to US. Reminded me of India. Thank you sooooo much Sailu for such a detailed and amazing recipe (Hugs). Will definitely prepare them again next weekend.

  • sushma

    Hi Sailu,
    I did try this rasgulla and they came out very good….thanks for posting such a nice recipe…

  • roja

    Hi sailu ,
    I never thought I’ll make rasmalai (it was stupendous), its only bcoz of you .the way you presented was explicit . would you plz send how to make traditional guthi vankaya curry . thanks a lot ………

  • Naz

    Hi Sailu,
    Thanks for posting the recipe. I tried it last weekend, the steps till kneading the chenna came out well.
    Bu when I cooked the balls in sugar syrup, they were not soft. Hence the rasmalai did not come out soft as well.
    Do we have to immerse the balls completely in sugar syrup for it cook evenly?
    If not using pressure cooker, how long can we cook the rasgullas for it to become soft?
    Pls let me know what went wrong!

    • http://sailusfood.com Sailu

      The balls can be partially immersed, Naz. Follow this rasgulla recipe to cook over stove top.

  • Gayathri

    Sailu,
    I tried this recipe yesterday and it was a grand success. I loved those rasgullas. The only thing I felt was it needed a little more sugar/sweetness. May be 1.25 cups of sugar might have been a good sweet for us. I never imagined me making Rasgullas nor I thought it would be as easy as this. Thanks for the Recipe Sailu..

  • Divya

    hi sailu, my doubt is which would you prefer for this recipe cow’s milk or packet milk?

    • http://sailusfood.com Sailu

      Packet milk is also cow’s milk, Divya. You can use packet milk.

  • Praveena

    Hi Sailu,

    I die for these Bengali sweets. I tried rasagullas yesterday and it was a grand success. Rasgullas turned very delicious.

    THANK YOU FOR THE WONDERFUL AND EASY RECIPE

  • prani…

    hii sailu,

    I tried these rasgullas they came out really really good. thanq! iam regular visitor of ur blog. actually iam newly married so new to cooking. As iam in USA it is difficult for me to call my mom all the time so I keep looking at all the vegetarian dishes from ur blog.I tried most of them and every thing turned out really good. thanq! for ur dishes and i really appreciate some of ur simple yet delicious dishes.

  • bharathi

    Hey Sailu,
    Thanks for the wonderful recipe. I used fat free milk to make rasgulls, the shape was intact when boiled but they did not double in size and also they tasted rubbery.

    Should we not use fat free milk for rasgullas?

    Please let me know.
    Thanks,
    Bharathi

    • http://sailusfood.com Sailu

      You can use fat free milk to prepare rasgullas. While preparing paneer, you need to cook the milk in vinegar/lemon juice on low flame for just few mts. If you cook on high heat, you will get a rubbery textured rasgulla.

  • Bhavani

    I tried this and it came out excellent. Thanks

  • Divya Sudheendhar

    Hi Sailaja garu,

    I love Rasagullas and my husband loves Rasamalais. I made Rasamalai for his birthday and they turned out to be amazing. More than him, his colleagues liked it.Thank you very much for sharing them :)

    • Divya Sudheendhar

      This website was introduced to me by my husband a couple of years ago and from then on I am an ardent follower of it!

      Good work and keep it up.

      Wish you a Happy Varalakshmi vratham.

  • Priya

    Thanks Sailu’s! Today I got so many compliments for Rasmalai recipe…

    Thanks again!

  • http://yahoo.com sridevi

    hi sailu,
    yesterday i tried rasgulla and i made it perfect,this because of u THANK U very much for this delicious recipe.

  • Archana

    Hi Sailu,

    Wish u a very Happy Diwali.
    I made the rasgulla following ur recipe for Diwali and it turned out to be a super hit.
    Only problem was that the rasgullas did not double in size after cooking
    but the taste nd texture of rasgullas were simply great…

    Thanq for the wonderful recipe……

  • http://www.sharmispassions.com Sharmilee! :)

    Hi Sailaja,
    I tried ur rasgulla recipe and it turned out so well. The only thing I felt was the lime flavour was a bit dominating….I washed it twice, but still the smell of lime was there in the rasgullas…Can you give suggestions pls?

  • angela hwang

    I don’t have a pressure cooker. How do I make the rasgullas without one?
    Thanks.

    • http://sailusfood.com Sailu

      You can cook over stove top by following the method in this link – Rasgulla recipe

  • Bagya

    Sailu,
    Many thanks for this recipe…Have made it quite a few times and have had rave reviews. I tried your gulab jamoon recipe recently and they turned out to be amazing melt-in-the-mouth goodies! Thank you very much for your recipes which are always spot on!

    Best Wishes

  • http://na Shweta

    Hi.

    i did exactely the same, and they look awesome when they were hot, as soon as it became cold.. they became hard.. please let me know any alternative for this.

  • Anusha

    Hi,

    I prepared rasgullas today they came out very well.

  • Janaki

    Hi,
    I tried out Rasgulla recipe. i got the paneer from full cream milk. But my rasgullas dint double in their size after I cooked them in sugar syrup in a pressure cooker.They have a rubbery texture and are not soft. Can you please let me know what went wrong?

    Thanks,
    Janaki

    • Birajasankar

      Hi Janaki,
      The softness & swelling depends up on mainly on the following few points
      1) Quality of your Chhena.
      If your chhena is Hard then the rasgulla will be hard & its volume will not increase after boiling.
      2) Kept the chhena balls long time
      If you keep long time the Chhena balls before dropping to sugar syrup, the outer surface of the chhena ball will be Hard.So the volume will not increase after boiling.
      3) Too much of Flour in Chhena

      4)Thick sugar syrup

      For Better Result:
      Prepare Chhena when the temperature of milk is nearly 70 to 80 degree centegrade (after boiling). After separating the Chhena with a cloth,put it in to cold water.

      Add a pinch of backing powder to the chhena along with very few amount of flour.

      Boil the Chhena balls in two stages. First boil in thin sugar syrup. After boiling properly add these in to thick syrup.

      Give your feed
      ( birajasankar@gmail.com )

    • Birajasankar

      Hi Janaki,
      The softness & swelling depends up on mainly on the following few points
      1) Quality of your Chhena.
      If your chhena is Hard then the rasgulla will be hard & its volume will not increase after boiling.
      2) Kept the chhena balls long time
      If you keep long time the Chhena balls before dropping to sugar syrup, the outer surface of the chhena ball will be Hard.So the volume will not increase after boiling.
      3) Too much of Flour in Chhena

      4)Thick sugar syrup

      For Better Result:
      Prepare Chhena when the temperature of milk is nearly 70 to 80 degree centegrade (after boiling). After separating the Chhena with a cloth,put it in to cold water.

      Add a pinch of backing powder to the chhena along with very few amount of flour.

      Boil the Chhena balls in two stages. First boil in thin sugar syrup. After boiling properly add these in to thick syrup.

      Give your feed
      ( birajasankar@gmail.com )

    • Birajasankar

      Hi Janaki,
      The softness & swelling depends up on mainly on the following few points
      1) Quality of your Chhena.
      If your chhena is Hard then the rasgulla will be hard & its volume will not increase after boiling.
      2) Kept the chhena balls long time
      If you keep long time the Chhena balls before dropping to sugar syrup, the outer surface of the chhena ball will be Hard.So the volume will not increase after boiling.
      3) Too much of Flour in Chhena

      4)Thick sugar syrup

      For Better Result:
      Prepare Chhena when the temperature of milk is nearly 70 to 80 degree centegrade (after boiling). After separating the Chhena with a cloth,put it in to cold water.

      Add a pinch of backing powder to the chhena along with very few amount of flour.

      Boil the Chhena balls in two stages. First boil in thin sugar syrup. After boiling properly add these in to thick syrup.

      Give your feed
      ( birajasankar@gmail.com )

  • Surya

    Hello..

    I would like to ask about what kind of milk is good for rasgulla. Whenver i tried to drain out the whey from chenna,somehow chenna also drains out. I use cotton cloth. Is it because the milk has lower fat content or smth. Is it you shouldn’t boil milk for too long. Anybody got any idea.

    • http://sailusfood.com Sailu

      You can use cow’s milk, bring to a boil and you need not boil for a long time. You need to use a cheese cloth with very tiny pores.

    • http://sailusfood.com Sailu

      You can use cow’s milk, bring to a boil and you need not boil for a long time. You need to use a cheese cloth with very tiny pores.

  • Prash

    Sailu garu,

    I made Rasmalais as you had suggested but I used a vessel to boil the Rasmalais in the sugar syrup (1 and 1/4 cup of sugar and cardamom powder) as I dont have a pressure cooker (bachelor home problems :P ). When I boiled the rasmalais in the sugar syrup (bubbling hot) the rasmalais had doubled their size post 5 mins and then kept it a side for it to cool while squeezing off the water as told. Then I had put them into the reduced milk (and kept it like an hour (off flame). My problem was Rasmalais were not sweet at all. But ate all of them with the help of the reduced milk sweetness.

    Can you please let know what might have gone wrong in my preparation.

    Redards,
    Prash

  • http://www.indiafoodrecipes.in indiafoodrecipes

    Looks so yummy.

  • Dorothy

    Hi,
    Tried ur recipe today and it turned out really great :) but they were a bit hard ,should i add some syrup or something ? anyway thanks for this great and delicious recipe :) Happy Diwali in advance :)

  • Dorothy

    Hi,
    Tried ur recipe today and it turned out really great :) but they were a bit hard ,should i add some syrup or something ? anyway thanks for this great and delicious recipe :) Happy Diwali in advance :)

  • Dorothy

    Hi,
    Tried ur recipe today and it turned out really great :) but they were a bit hard ,should i add some syrup or something ? anyway thanks for this great and delicious recipe :) Happy Diwali in advance :)

  • Dorothy

    Hi,
    Tried ur recipe today and it turned out really great :) but they were a bit hard ,should i add some syrup or something ? anyway thanks for this great and delicious recipe :) Happy Diwali in advance :)

  • Dorothy

    Hi,
    Tried ur recipe today and it turned out really great :) but they were a bit hard ,should i add some syrup or something ? anyway thanks for this great and delicious recipe :) Happy Diwali in advance :)

  • Dorothy

    Hi,
    Tried ur recipe today and it turned out really great :) but they were a bit hard ,should i add some syrup or something ? anyway thanks for this great and delicious recipe :) Happy Diwali in advance :)

  • Dorothy

    Hi,
    Tried ur recipe today and it turned out really great :) but they were a bit hard ,should i add some syrup or something ? anyway thanks for this great and delicious recipe :) Happy Diwali in advance :)

  • Madhu Amin

    Thanks for posting the recipe. I tried it last weekend, the steps till kneading the chenna came out well.
    Bu when I cooked the balls in sugar syrup, they were not soft. Hence the rasmalai did not come out soft as well.
    Do we have to immerse the balls completely in sugar syrup for it cook evenly?
    If not using pressure cooker, how long can we cook the rasgullas for it to become soft?
    Pls let me know what went wrong!
    also i need a big about 100 to make how mary gallon i need please let me know as soon as posible
    thanks

  • Madhu Amin

    Thanks for posting the recipe. I tried it last weekend, the steps till kneading the chenna came out well.
    Bu when I cooked the balls in sugar syrup, they were not soft. Hence the rasmalai did not come out soft as well.
    Do we have to immerse the balls completely in sugar syrup for it cook evenly?
    If not using pressure cooker, how long can we cook the rasgullas for it to become soft?
    Pls let me know what went wrong!
    also i need a big about 100 to make how mary gallon i need please let me know as soon as posible
    thanks

  • Madhu Amin

    Thanks for posting the recipe. I tried it last weekend, the steps till kneading the chenna came out well.
    Bu when I cooked the balls in sugar syrup, they were not soft. Hence the rasmalai did not come out soft as well.
    Do we have to immerse the balls completely in sugar syrup for it cook evenly?
    If not using pressure cooker, how long can we cook the rasgullas for it to become soft?
    Pls let me know what went wrong!
    also i need a big about 100 to make how mary gallon i need please let me know as soon as posible
    thanks

  • http://www.facebook.com/people/Jagmohan-Sethi/100003225455327 Jagmohan Sethi

    thanks ? doubts not in double in size & become light &spring in touch &1” creaks on outer surface on rasgolla & rasmallai ? ?

  • Vinniechutani007

    Can I use baking powder or baking soda for soft rasgulla

    • Anonymous

      Yes, you can add.

    • Anonymous

      Yes, you can add.

    • Anonymous

      Yes, you can add.

  • Abbysr

    hi can we add maida and when i made rasgulla i dont know yhey were cooked from insidde

  • jehanara inamdar

    As I placed the balls of chenna in the boiling sugar syrup in Fisslers pressure cooker , they broke ..what should I do…last time I made them they were excellent this time I do not know what went wrong..but the chena was from the naturally split milk.

  • jehanara inamdar

    As I placed the balls of chenna in the boiling sugar syrup in Fisslers pressure cooker , they broke ..what should I do…last time I made them they were excellent this time I do not know what went wrong..but the chena was from the naturally split milk.

  • priyanka

    i have tried twice everything is perfect soft same texture n all but while eating it feel something sticky which is not usually in rasgullas .. i hope you getting wht i mean …pls help me

  • kamla

    everytime i tried to make rasmalla and rasgullah i always failed could you please tell me why my paneer balls never double in size when put in the pressure cooker

    thanks for answer

  • Buntyusa40

    my dad love to make rasgulla

  • Saffronheart

    hi ,
    the method says cook the rasagullas for one whistle and four minutes.So after the whistle do we need to to slow the heat or keep it high.Thanks

  • shilpa dawda

    Hi sailu,
    I tried your rasgulla recipe and it was a huge success
    I just had one problem. The syrup was pretty greasy. I used amul gold, full fat milk with minimum 6% fat. What should
    I do
    Shilpa

  • anupam singh

    Hi Sailaja,

    I just happened to stumble upon ur link and was totally “mesmerised” by the pictures, the simple way of explaining every detail! Wonderful job and am sure to try out some of ur receipies this weekend :)

    Warm Regards,
    Anu

  • Aqs

    Hello, can i use youghrt cheese instead of chenna.plz suggest ??if no den plz give me any desert recepie of youghrt cheese.
    Thanks dear.