Comments on: Sponge Rasgulla Recipe – Bengali Rosogulla – Video

By: Maahi

Maahi — Fri, 15 Nov 2013 04:03:00 +0000

Hi Mehak,

Sorry for the late reply. I was not keeping well so replying late.

1. It is always good to make the fresh chenna at home to get the best result.
I think the paneer which you used was not fresh enough to make delicious soft Rasgullas.

2. They change color when you over cook them. One whistle was enough to make them soft and spongy.

So my suggestion for you is, make a fresh chenna at home and mash it for 7-8 minutes. Then boil with only 1 whistle and 10 minutes on low.

Hope this will help and you make them perfect next time.
Keep cooking and watching us.
Thanks a lot.

By: Mehak gupta

Mehak gupta — Mon, 14 Oct 2013 14:47:00 +0000

Hello Mam,

I tried this recipe but the outcome was not good…. I
mashed paneer for atleast 20 or 30 min. n my hands were too oily…….
fir bhe rasgulla itne nahi fule n thorre red color ke bhe ho gae…..I
cook till 2 whistles n then 10 more min. on sim….so plz guide where i
was wrong….

By: Maahi

Maahi — Wed, 09 Oct 2013 11:59:00 +0000

In reply to chhaya.

Yes Chhaya, you can make rasgullas with amul full cream milk.
But i would also say that if buffalo milk is available use it for rasgullas..
Buffalo milk rasgullas will be more good.
hope this will help.
Do write back if you have any other confusion, i will be happy to help.

By: chhaya

chhaya — Wed, 09 Oct 2013 11:16:00 +0000

In reply to Maahi.

Thanks Maahi.. I will let u know the result of my rasgulla..

By: Maahi

Maahi — Wed, 09 Oct 2013 11:08:00 +0000

In reply to chhaya.

Hi Chhaya, I agree with you that milk adulteration is common in India.
But, yes, you can use Buffalo milk as well. There should be no issue.
Let me know if you face any difficulty with using Buffalo and i will try to help you.

By: chhaya

chhaya — Wed, 09 Oct 2013 10:57:00 +0000

Thank you so much for quick reply Maahi.. AS u said i can use Amul full cream milk but that will be buffalo milk. Sorry to asking u so many questions but here in India packet cow milk is not full cream milk and if we bring cow milk from dudhwala then again its not full cream as they mix water and all… So Amul buffalo full cream will work for rasgulla na? Thanks in advance..

By: Maahi

Maahi — Wed, 09 Oct 2013 10:40:00 +0000

In reply to chhaya.

Hi Chhaya,
I think we used Cow milk.
To be very specific, we used the ‘Great Value’ full fat milk from Walmart in USA.
If you are in India, You can use any milk like Amul or Mother dairy full cream milk.

Regards,
Maahi

By: chhaya

chhaya — Wed, 09 Oct 2013 10:29:00 +0000

Hi Maahi, did u use buffalo milk or cow milk? which milk should we use for good chhena?

By: Maahi

Maahi — Mon, 30 Sep 2013 18:53:00 +0000

In reply to priya.

only reason is the chenna was not good.
I mean you need to use fresh chenna with full cream milk.
knead it for 5-7 minutes or even more. knead until it become really really soft ans silky .
the only reason i understood is that your chenna was not perfect for the recipe..try to work more on chenna.
hope this will help you..
let me know of you need more information or help, i would be glad to help.
thanks so much

By: priya

priya — Thu, 26 Sep 2013 19:02:00 +0000

hi maahi i tried to made rasgulla but when i presser cook it by 1 whistle it was fully sepereted like crumble. please suggest me what shoud i do for the perfect round rasgulla. i did everything as per your recepi but after giving whistle the resut was like as i said. what is the reason for that