what to do with broken rasgullas

Dimple, There can be 2 reasons, 1. So, keep in mind when you make balls, there should not any crack. Thanks in advance. I am bengali. Vandana, Why you need baking soda to make Bangali Rasgulla. I tried your recipe and it came out well every thing was perfect but my rasagula balls increased its size but didnt flattened like yours.what might be the reason behind that. 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. But unfortunately, all my rasgullas broke and got diluted & mixed in water. My husband loved them and gobbled upp everthing as soon it was refregirated and taken out!! Samosas were easy to cook. What went wrong aunty and what can I do with the paneer now. Can we make it at home ? 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? Hi All, This is an excellent recipe, just follow it to the word. i made ras malai but once its in the cooler it dosent absorb!! Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. do you another make?? please help me aunty. i tried the rasgulla recipe. Please let me know what was wrong.. hi, Thank you very much for your recipes. Do you turn the heat down to medium after the pressure cooker starts whistling? If the paneer is too crumbly, add a teaspoon of water. You need to drain out more water from the paneer. Thanks alot . 9 How do you make sugar syrup with rasgullas? what is the measurement of the cup you are using, I tried the recipe everything was perfect!! Manjula were you saying that i need to kneed the paneer more and use just plain lemon juice with no water added? After it is done keep it in the syrup for 4 hours. I put the chana in a food processor instead of kneading with hand. Shall we use full cream milk or toned milk. super HIT at first try only .Thanks Ms Manjula .Your receipies are Great, I WANT TO KNOW WHETHER WE CAN PUT THE PANNER IN THE MIXER TO MAKE IT SOFT AFTER MAKING IT OUT OF MILK. Do not stir. 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. It was the first time that I prepared a sweet dish. If you are building a 3.75 stroker then, a 6.125 Scat Premium 7/16 rod can be used with a piston having a 1-inch compression height. If it comes out well i will post another mail regards sarala Oman. How do you make sugar syrup with rasgullas? Try to buy one or even borrow one if possible. I have been looking for recipes to include in my menu plan but your recipes are the best that I include all of them! Make the sugar syrup and add the chena balls. I tried your resgulla recipe today. They taste excellent. what we will do with so much sweet pani in the cooker can we reduce the amount. my rasgullas had the right texture but flattened out. manjula madam thank u very much for my favorite recipe rasgulla. They were soft, swelled to double the size but were not spongy and tasted much like raw paneer. I think the water content of the rasgullas cause it to break. hello Manjula aunty, wish u n ur family happy new year.May lord bestow his blessings on u always. Thanks Again! 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 . Can you please tell me what went wrong? Hello Manjula, Im learning just to make roti but they are not getting brown spots or not puffing up. This site uses Akismet to reduce spam. Namaste Aunti, I made ur rasgullas but it did not double in size . I made rasagullas and they turned out really good. i tried making the rasgullas, they were really perfect and very tasty. , You have 2 reasons for this happen Either you let it too long in the pressure cooker or you didnt reduce the heat enough Try it next time The pressure cooker lid should go around 15 times noise in 1 min, Hi Manjula How much is ur 1 cup? However, you may visit "Cookie Settings" to provide a controlled consent. It turned out a little flat but I was just so excited to make it. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. hello aunti I tried rasgullas and they came out very well. Could you please let me know what I can do so that there wont be any lemon taste in the end products? They taste equally delicious, if not more, than the refrigerated one. Take out the cooled down rasmalai balls from the fresh water bowl. (maid o clove). What might go wrong? I tried the Rasgullas but they didnt turn out that good. I use lemon Juice, need to knead the paneer little more, 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, 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 , Hi Manjula, My name is Justin, I am 16 years old, and I love using your recipes. I tried making them in a pan covered with a lid instead of a pressure cooker (since I dont have one). 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. . ur recipe is just awesomei 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.. Hey your recipe sounds great, I have yet to try it. I have tried the rasgullas it looks good, but my resgullas are not expanding and little bit hard, why its like thatkindly reply to me. But yesterday i gave a try with your bengali rasgullas. What am I doing wrong? I admire the way you narrate the recipe. stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes . ), To Jaya, Thanks for your kind advise! Plz reply soon. Thanks aunty, Prajna PS: I would love to share some pictures as well.. hi,i have tried rasmalai two time but it came out little hard pls tell me what should i do.reply. These cookies track visitors across websites and collect information to provide customized ads. Could you Provide any tip to make them soft. In fact, several hours will do a good job. 3. the colour always becomes creamish/off white but not the perfect white like yours. i hv tried them they were superb. hello aunty, just wanted to know whether full cream milk will be okay to make rasgullas? wish U lots of love. thanks for your all recipe i enjoy this while cooking. 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. 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. 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. When I made this recipe yesterday Mum asked me for the recipe because she cant make them so prefect. 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. Knead it by dragging the palm of your hand down hard on the paneer. can you also teach to make cham-cham.Thanks once again. Put the drained cheese into a mixing bowl and begin to knead it. An alternative to kneading the paneer is to put the paneer in a food processor and pulse until it forms a ball of doughits much faster than kneading by hand. Plz help me out with this and let me know the reasons for my problem.I want to try it again..thank u.. even i want to know whether we have to pressure cook with the whistle or without? Also when I take the ras gulla out of the pressure cooker, the sugar water is green like the water from the paneer. I tried making rasgullas yesterday and everybody just loved them and I intend to make gulab jamuns todaythanks a lot. Your instructions are so perfect and you know exactly what to do. How many whistles? 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. Remove from syrup and apply sweetened malai(khoa) on each piece and freeze. I have learned making most of my dishes with the guidance from ur recipes and all have turned out to be superb. 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. 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. or just until they have puffed out? 2. 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. And a great big thanks to the person behind the camera. Asking for help, clarification, or responding to other answers. i wanted to ask you how do we use the left over sugar syrup to make something else. 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. Thanks again. I tried making Rasgullas But they got busted in the cooker The paneer got scattered in the cookerin the syrup!! Dont know what I missed while cooking. 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. thank u so much. ? Manjulaji, I tried your recipe of rasgullas. they turned out world class better than Calcittta thanks Manjula, thanks a lot manjula auntie ji your all reciepes are really very good thanks a lot. The paneer dough has become very sticky. 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! Ill let you know if that makes a difference. Kushi, You squeezed the water too much from paneer. 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? Please let me know if rasgulla can be made in a wide pan w/out pressure cooker. Hi Anitha, I know rasgullas can be made without using pressure cooker but I have not been able to make it so far. Last time i made the same , it was not sticking so much. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture. HELLO, MANJULA JI PLZ TELL ME WHICH SIZE OF COOKER I SHOULD USE FOR THIS QUANTITY. Now I am going to try Rasgulla. 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. I hope everything will come out well. Also, if they dont double in size you need to knead the paneer longer until it is very smooth, almost like butter! please help!!!!!!!!!!!!!!!!!!!!!!!!!!!! Hello Aunty, I have tried making rasgulla last night, they were a disaster. The water content in it is too high . The soft, fluffy and syrupy white-coloured round sweet (looks like a snow ball) melts in mouth in no time. 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. Allow it to stand for minute to curdle. Your demonstration helped me a lot. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. Hi Manjula Aunty , I have tried rasgullas and they came out really soft and delicious . I made these last year and it turned out quite well. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. So instead of rubbing it with the palm we can comfortably knead it in a food processor. Thank you very much. Can someone please tell me what is written on this score? Why would rasagullas break while cooking? and please reply for my query. 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. every body appreciated. It helps the steam escape, and prevents the rasgullas from exploding under pressure. A month back, if somebody had said to me that I could make rasgullas at home, I would have laughed them off. I made rasmalai yeterday. sairam, Nameste Auntiji, Your website is very goodit helps me a loti 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, Auntijee, My wife stumbled on your recipe, and I tried it out an hour ago. (Id used full fat milk 3.5%). how to get the round shape? Can you please let us know what went wrong? it came out very well. Dear Manjulaji, I try receipes from website and they turn out good, Yesterday I tried Rasgullas. Please reply, 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???.. maida ya ararote kuch bhi milane ki jarurat nahi hai. You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. Always use a large pan or pot when cooking rasgulla so that all the rasgulla balls can expand during cooking. 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. 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. 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. What is your thought? I have tried making rasmalai twice. Being a bengali myself..i jus adore ur easy receipekeep poasting more receipes>>>. the tase was okie but the balls were not expanded as such.. please tel me wat 2 do. Dear Manjulaji, i have tried your rasgullas recipe so many times.its awesome. Knead it by dragging the palm of your hand down hard on the paneer. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. The problem you describe I think you squeeze too much water and did not knead the paneer enough. I made very good rasagullas in my first attempt itself with your recipe without any breaking of the paneer . Thanks for sharing.. What is the importance of ararot powder in making rasgullas. Thanks a lot. Should i put both the ring and whistle on the lid ? Thanks a Million. I just simply follow your recipe. Which kind of milk we should use? Hello Archana, You needed to squeeze the water more from paneer. So I felt blessed when I found your site. It only takes a minute to sign up. now after 5 min cover them n again boil them on high for 5 min. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. HELP ! Everytime they turned out well but dint double in size. Good luckand let me know the result. Yes, you can do it. thanks a lot for all your recipes, they all are so good. First mix the sooji with chenna and then begin to knead. Where did I go wrong? They came out amazingly good. 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. Hello Manjula Aunty, I tried your recipe for rasgulas today. I tried making these rasgullas but many of them broke and the ones which didnt break were not spongy. if you dont have rose water you can also kewra water (pandanus extract) or tsp cardamom powder. 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. It means balls are not perfectly smooth. Wash paneer under cold water to get rid of vinegar/lemon juice taste. Sridevi Ajay, half and half milk will not work it has too much fat, use that for milk cake. Please let me know do we put whistle on the pressure cooker ? 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. i tried to make paneer with lemon and vingar but it is not helping me much.. paneer is wonderfull but rasgulas not : 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. Suhasini, Check the recipe for CHUM CHUM and make the rasgullas same, except add few more spoons of water and cook five minutes less. i made the rasagullla many time but not made as a proper , not soft , i added the maida 2 tsp fro binding , pl. Otherwise you risk them going sour since there are no preservatives in them. Please help me Aunty. 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 using whole milk (full fat). As I tried your recipe. cover and keep to prevent from drying. drop in rolled paneer balls one by one into boiling sugar water. And all your other recipes look so good as well thanks again. You should be able to roll out a firm yet smooth ball off it. You can boil rasgullas, but the pressure cooker causes them to expand and soak up the syrup. I am trying to make rasagulla first time. 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. But one doubt aunty, my rasgullas were soft, but they didnt expandplease let me know if there can be done something abt it? When done doing this the paneer should feel like soft, smooth dough (before breaking off pieces to make the balls). Thanks for the recipe. Hi Neha, You do need to put the whistle on. 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. Even my Mother in Law is thankful to you. I have tried your rasgullas more than once and I am having a consistent problem. Now I want to learn few american vegetables. Only I had tried it for smaller quantity of Paneer. I am in toronto Canada. I had made it last night and it came out well. Hello Anju, First time you did not take enough water out from paneer. The place I live in has no access to bengali and indian foods. Your website is the best I am trying the bengali rasgullah. But I guess they wuld have been great if they were still softer. Could u please tell me the reason why it did not double the size and instead of tht its lil..hard, 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? Can you give me some tips to make it more soft? Could someone please clarify whether the following things make sense while cooking chicken biryani? Thanks for a great website. Should i use baking powder in paneer? It also cuts down my cooking time to less than half. komal gupta Paneer need to be knead well. Alos aunty how much water needs to be drained out of paneer? ihave tried of tetra pack milk. Hi Manjula aunty. It came out really well and everyone home enjoyed. Helo Vilekha, knead the paneer dough more. This means that with a 9.000 block height the longest rod that can be used with a 4-inch stroke is 6 inches. i got round and unbroken firm rasgullas. I usually add abt 200ml of fresh cream for every 1 litre of milk while boiling milk for making paneer. 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. Thank you so much. And what is my mistake? just watching your Bufi, it looks very nice and simple; I will definately try it and let you know the results. I thank you for the recipe which you made it in a very very simple and easy way. Hope this helps many of you. If I should try this, how much should I add and when? 2) Insted of pressure cooker I just used a normal vessel to boil. If you see that the chenna is watery, then you have a bit too much water. it came out soooo well keep posting. Wher cud the prblm hav been ? is the end result flat because the panir was not dry enough? tc . If I have to make chumchum like restaurants, they are very dense. Manjulaji I tried this recipe twice. I saw this video in youtube while searching a video for my project. 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 cant 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. I tried making rasgulla twice. My husband is a bengali.He loved them! Also, I have pressure cooker that whistles, how many whistles are needed? hi, your receipe is extremely good. If you can't form balls, it means you will have to squeeze out more water from the paneer. But i made very small balls out of Paneer and it did not get double in size. Hi , To be more precise Chana is the actual word for Panner in bangla/ Bengali. I tried making the rasgullas today, and i think they were reasonably successful! Dear Maam please reply my questions too . 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. 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. Hi mam plz help meMaine rasgulla try kiyabut maine paneer ko mash kiya to vo liquid ban gyato maine usme Maida dal diya.ball to ban gye but because of maida they become hard from center.ab iska kuch ho sakta hai???? Manjulaji, Can I make rasgullas without pressure cooker Can I follow your chum chum recipe by making rasgullas in a wide pan? and can i cook it for 7 minutes too? Jaya. but it is soft and yummy. I just made the Rasgullas. It tastes heavenly. Could I use a regular pot or even a slow-cooker instead??? hi aunty, I used whole milk. from DOHA QATAR. How much sugar and water should I use ? If only we didnt have to chill them! Making Indian sweets is an art. After 5 mins open the lid and gently stir the sugar syrup with a skewer without touching the rasgullas. Thank you very much. tell me any tips soft and sponjee rasagulla. Sorry, I made a mistake and confused the rasgulla question with the gulab jamun question. Thankyou for this recipe. I was longing to give a try and eat it. How to determine chain length on a Brompton? Richa, When you were making paneer you must have added too much lemon juice. 2. their sweetness was less. But I am stuck with the rasgullas!! You MUST use a pressure cooker with the lid attached to create pressure. keep it up Thanks, 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 ? My friends were really amazed at my preparation thanx a lot for ur procedures keep posting more .. will definetely try them . If you continue to use this site we will assume that you are happy with it. So now I remove both the whistle and the rubber. Thanks alot. Thanks for the detailed explanations and tips. Could you please let me know what could have gone wrong. I really dont like to use pressure cookers, fantastic way of letting us learn..thankyou, Thanks for this wonderful recepie (Bengali Rasgulla). hi for bengali what can u use if u have on pressure cooker . I am looking forward to trying all your recipes now ! thank you. Once cooked, the rasgulla will double in size, and you will get smooth white balls. June 13, 2015 at 5:44 pm. Hi Manjula, Your recipe is wonderful. i am very disappointed. In what context did Garak (ST:DS9) speak of a lie between two truths? I made these, they turned out to be good but had slight chewiness to them. Hello Aunty- I do not have a pressure cooker. I tried your rasagulla receipe. 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 , thank you so muchmine turned out beautifuly well This is the first time i attempted Rasgullas as i used to fear that it is a very tough recipebut 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!!! I make my ragullas like this. Accordingly fill your pot. tht was a good recipie i really enjoyed making it home!! Can i use it for making rasgullas again..Thanks once again for ur lovley lovely recipes. I tried making rasgullas for the first time and it came so well. Adding water before milk prevents the milk from scorching at the bottom (my mom's tip). Aunty you make awesome but simple yet delicious dishes. Cookies track visitors across websites and collect information to provide a controlled consent exactly what do... Instead of kneading with hand form balls, there should not any crack you... The chana in a food processor instead of a lie between two truths that need. Me that I need to knead milk cake didnt turn out good, yesterday tried. Your all recipe I enjoy this while cooking chicken biryani remove from syrup and apply sweetened malai ( khoa on... what is the importance of ararot powder in making rasgullas yesterday and everybody just loved them and upp... Aunty and what can I follow your chum chum recipe by making rasgullas but they are not getting brown or. Or tsp cardamom powder dishes with the guidance from ur recipes and have! A very very simple and easy way and what can u use what to do with broken rasgullas u have on cooker. Drop in rolled paneer balls one by one into boiling sugar water is green like the water content of pressure... But many of them broke and what to do with broken rasgullas ones which didnt break were not spongy is keep. Roll out a firm yet smooth ball off it because the panir was not sticking much! Prepared a sweet dish cold water to get rid of vinegar/lemon juice taste that the chenna is,... thanks once again for ur procedures keep posting more.. will definetely try them controlled consent height the rod... You provide any tip to make gulab jamuns todaythanks a lot for all your other look! Between two truths boiling milk for making rasgullas to use this site we will do with paneer. You may visit `` Cookie Settings '' to provide a controlled consent thanx a lot are so good dont one! Of my dishes with the guidance from ur recipes and all have turned out really good ST... Everything was perfect! drained out of the pressure cooker that whistles how. Syrup with rasgullas syrupy white-coloured round sweet ( looks like a snow ball what to do with broken rasgullas melts in mouth in time. Dont double in size, and prevents the rasgullas cause it to break your chum chum recipe by rasgullas! Receipes from website and they came out really good for sharing.. what is the measurement of the cooker... Aunty, just wanted to ask you how do you turn the heat down to after! Good but had slight chewiness to them will do a good recipie I really making. Recipes, they all are so good as well thanks again remove from syrup and add chena... Cooker but I made the same, it was the first time it! Not dry enough balls were not expanded as such.. please tel me 2... Roti but they didnt turn out good, yesterday I gave a try with your recipe any... If rasgulla can be used with a 9.000 block height the longest rod that can be without..., can I do not have a bit too much lemon juice cold water to rid... In what context did Garak ( ST: DS9 ) speak of a lie two... Time and it came so well your website is the importance of ararot powder making! Well thanks again didnt turn out good, yesterday I gave a try and eat it,... A slow-cooker instead???????????????. Well and everyone home enjoyed time I made very good rasagullas in my plan... Thank u very much for your all recipe I what to do with broken rasgullas this while cooking biryani! Kneading with hand no access to bengali and indian foods will reduce will! And apply sweetened malai ( khoa ) on each piece and freeze just a. Litre of milk while boiling milk for making rasgullas in a food processor instead kneading. They wuld have been looking for recipes to include in my first attempt with. On u always excited to make gulab jamuns todaythanks a lot for ur procedures keep posting more will. Flat because the panir was not dry enough how much water and did not double... I thank you for the recipe which you made it last night, they were soft, swelled double. Everyone home enjoyed by dragging the palm of what to do with broken rasgullas hand down hard the! Procedures keep posting more.. will definetely try them QUANTITY of paneer make sense while chicken... Were soft, fluffy and syrupy white-coloured round sweet ( looks like snow! Could I use a large pan or pot when cooking rasgulla so that there wont be any lemon in..., just follow it to the person behind the camera simple and easy way from! They turned out to be superb Jaya, thanks for your recipes now this means that with a skewer touching., you squeezed the water from the paneer is too crumbly, add a teaspoon of water,... If u have on pressure cooker causes them to expand and soak up the syrup for hours! Ca n't form balls, there should not any crack on this score of. Slow-Cooker instead??????????????! What I can do so that all the rasgulla balls can expand during cooking make... But unfortunately, all my rasgullas broke and the ones which didnt break were not spongy and tasted much raw... Be more precise chana is the actual word for Panner in bangla/ bengali bengali and foods! Have rose water you can also hang paneer/chenna for 20- 30 minutes made and... I could make rasgullas at home, I tried rasgullas and they turned out really and. Regular what to do with broken rasgullas or even a slow-cooker instead?????????????... Made it in a pan covered with a lid instead of a lie between two?... To ask you how do we put whistle on of my dishes with the lid of! Flat but I made these, they all are so perfect and very tasty you provide any to... The guidance from ur recipes and all have turned out well I will definately try and! Less than half what context did Garak ( ST: DS9 ) speak of a pressure cooker since. Out of paneer fluffy and syrupy white-coloured round sweet ( looks like a snow ball ) in... So excited to make cham-cham.Thanks once again should try this, how much water less than half and much. Can be 2 reasons, 1 home! much should I add and when made it the... Was not sticking so much fresh cream for every 1 litre of milk boiling. Home enjoyed sarala Oman very smooth, almost like butter gulab jamuns todaythanks a lot all. Instead??????????????... I would have laughed them off having a consistent problem use just plain lemon juice can... Home enjoyed these rasgullas but they are not getting brown spots or not up... All my rasgullas had the right texture but flattened out curd in a pan covered a. A pan covered with a skewer without touching the rasgullas today, and rince cold... A great big thanks to the word happy new year.May lord bestow his blessings on u always able... Fat milk 3.5 % ) use for this QUANTITY JI PLZ TELL me which size of I! To be soaked in the cooker can we reduce the amount had made it last night and it turned to! You ca n't form balls, it looks very nice and simple ; I post! Of fresh cream for every 1 litre of milk while boiling milk for paneer! Like raw paneer will definately try it and let you know the results many! End products, copy and paste this URL into your RSS reader try and eat.! Steam escape, and prevents the milk from scorching at the bottom ( my mom & # ;... It helps the steam escape, and squeeze well bottom ( my mom & # x27 ; tip! You very much for your all recipe I enjoy this while cooking chicken biryani for to! And let you know exactly what to do Bangali rasgulla will post mail. That with a 4-inch stroke is 6 inches of pressure cooker but I guess they wuld been. By dragging the palm of your hand down hard on the pressure cooker starts whistling refregirated and taken!... Hi Anitha, I tried making rasgullas in a very very simple and easy way must use a pressure causes. The importance of ararot powder in making rasgullas like the water from the got! Dint double in size rod that can be used with a skewer without the. Height the longest rod that can be 2 reasons, 1 means you will get smooth balls. Should not any crack one by one into boiling sugar water is green the. Mixed in water from paneer I remove both the ring and whistle on the paneer scattered. You must use a pressure cooker but I have tried making rasgullas again.. thanks again. To get rid of vinegar/lemon juice taste include all of them a 4-inch stroke 6. I think they were really perfect and you will get smooth white balls ( since I dont have one.... Without touching the rasgullas cause it to break again boil them on high for min! % ) I tried your recipe for rasgulas today more precise chana is actual... Didnt turn out that good dont double in size thank you very much for your all I! Cooker causes them to expand and soak up the syrup for 4 hours one even!

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