Comments on: Rasgulla

By: Megha Shanbhag

Megha Shanbhag — Mon, 15 Mar 2010 14:01:38 +0000

hi,

I tried this recipe.. its very tasty.. thank you..

By: ani

ani — Sat, 06 Mar 2010 09:13:42 +0000

shilpa’s recipe doesnot work simran….
simran try this out
…. mix the chenna in a mixture grinder to get a fine paste and then add about a pinch of soda and then when u make the syrup, add small balls and put them in the syrup and pressure cook for 7 t0 10 mins… u ll really love them..

By: Shilpa

Shilpa — Mon, 19 Oct 2009 16:13:19 +0000

updated

By: Mauli

Mauli — Mon, 19 Oct 2009 04:22:12 +0000

Hi shilpa….ur Shrikhand link is not workin…..it has same link as rasgulla..!! please do the changes..thanks….

By: manisha

manisha — Fri, 16 Oct 2009 06:19:35 +0000

hi simran try many times as possible.because at first time we dont get it.Doing it many times we would get it.As above said 6cups of milk,when at beginner stage 2 cups milk is enough.Take a tea vessel and prepare sugar syrup and rub the panner ,the more you knead paneer softer the rasagullas are….and make a dough .Now make small balls,while making these balls it should not have any cracks and rest do as above said.you have to close the plate of tea vessel.

By: Shilpa

Shilpa — Sat, 05 Sep 2009 13:01:00 +0000

Sorry, i do not have any more tips. You can check links that I have given in recipe

By: Simran

Simran — Sat, 05 Sep 2009 05:15:10 +0000

I have prepare as same you mentioned but it doesnot increase in volum it remain same and to taste also very bad please help me how to preapare it i could not do it

thanks

By: kamna jain

kamna jain — Fri, 14 Aug 2009 18:43:13 +0000

thank you for this quick n tasty recipe.i hav a very young foody kid for whom i il cook this

By: Chandan

Chandan — Tue, 11 Aug 2009 13:07:18 +0000

Dear Shilpa,

Wonderful step by step picutres of the preparation process of Rosgulla…. Howver would like to help you make a small correction…. Rasgulla is NOT a Bengali dish but an Oriya traditional dessert which has been made and prepared for centuries in the Sri Jagannath Temple of Puri. Infact it is also known as ‘kheer Mohan’ and is served as a Prasad “Prasdam’ to Goddess lakshmi or Vimala during the Rath Yatra festival for Centuries. It is said that the dessert is served to her to pacify her as she is left behind during the Rath Yatra… where the Lord Vishnu ( Jagannatha) goes to his Aunt’s home with his elder brother Balaram ( Balabhadra) and sister Subhadra leaving her behind.

Rasgulla is mistaken to be a Bengali dish as in the late 18th century and 19th Century Affluent Bengali Brahmins who patronised the Jagannath Temple at Puri took back with them Brahmin Oriya cooks , known as “Ode Thakurs” back to West Bengal.

Gastronomy connossiers and excellent foodie bloggers like yourself have a large and deep impact on so many people who surf the net for recepies….hence when you set the records straight and give the correct information and authenticity of a dish it would have a huge impact….

keep up the good work.. and let those wonderful recepies keep comming. ( I do hope you would surf the net and autheticate my findings … it’s all up there… when you search for ‘orgin of rassgulla’
Chandan

Shilpa: Chandan, I never mentioned it is originated in Bengal. But I just mentioned as Bengali sweet because it is very popular in other parts of India as a Bengali sweet. Anyway, I have edited my post now, to remove where the sweet is from. Thanks

By: Gita

Gita — Thu, 16 Jul 2009 19:06:09 +0000

Comments @snehal
My experience with milk and making paneer .. I get best result when the i bring milk to boil once and then reduce the heat. Also instead of adding the lemon juice at one go i add it using a spoon few drops at a time to some milk in a big laddle and stir it in the curd and whey start separating .. then i pour the mix back into the milk and take a fresh laddle full of milk and repeat the process till the i can see almost pale green colored whey and white colored curd separated. then straining it for some time helps. Straining the paneer too much also renders it dry.

After you have slightly moist paneer knead it well to make a smoot mix and then divide into smaller balls.

@ bhavani: What works best is the Whey stored from previous experience but since most of us dont make paneer frequently enough it is hard to come by.

You can trying using
A) Freshly Squeezed Lime or lemon
B) Ciitric ACid granules dissolved in water
C) Dilute white Vinegar
D) Bottle Lime Juice available in the market.

Be careful while using other co-agulating agents as if you use too much you may get sour taste in the paneer.