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Rasgulla Mithai, Bengali Style Rasgulla
5
 on 20 Aug 21 12:35 AM


Can we make the chenna soft with the help of mixi.
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Tarla Dalal    Blending in mixer would probably lead to separation of fat from chenna. A better option to make it soft is to place it in a big flat thali and knead it with the base of your palms for 2 to 3 minutes. But remember not to over knead it.
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20 Aug 21 08:18 AM
Rasgulla Mithai, Bengali Style Rasgulla
5
 on 05 Sep 20 10:03 PM


Rasgulla turned so so awesome ... it’s very easy to make ..thanks for the recipe ...😊
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Tarla Dalal    Sonal, congrats on making this !!!
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07 Sep 20 07:59 AM
Rasgulla Mithai, Bengali Style Rasgulla
5
 on 05 May 20 01:02 AM


Hello, I tried this receipe but my rasgullas were less sweet and there was ghee floating on top after keeping in fridge. How long shall we consume them once they are done?
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Tarla Dalal    Hi, The fat content has released while you kneaded the chenna. once you have made the rasgulla, let that be in the syrup for 1 to 2 hours and then cool it in the refrigerator for 1 hour.
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05 May 20 10:48 AM
Rasgulla Mithai, Bengali Style Rasgulla
5
 on 27 Apr 20 06:58 PM


I had tried 1 litres of milk after all preparation the Chenna had broken in sugar syrup, how i don''t no but while in dough i had mixed meda.
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Rasgulla Mithai, Bengali Style Rasgulla
5
 on 15 Apr 20 11:48 AM


How do I make it with jaggery instead of sugar?? Will it be good??
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Tarla Dalal    Hi Preeti, you can try making it with jaggery however your syrup wont be clear as sugar syrup as jaggery has a brown hue. The taste shall differ and wont taste like authentic Rasgulla. We recommend you to try our recipe. Happy cooking.!
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16 Apr 20 01:30 AM
Rasgulla Mithai, Bengali Style Rasgulla
5
 on 29 Feb 20 01:24 PM


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Tarla Dalal    Surbhi, we are delighted you liked the Rasgulla recipe. Your feedback will help lots of cooking enthusiast try the recipe. Thanks.
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02 Mar 20 09:11 AM
Rasgulla ( Mithai)
5
 on 06 Nov 18 12:30 PM


Highly Delightful and very useful as well.
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Tarla Dalal    Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy cooking!
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06 Nov 18 12:50 PM
Rasgulla ( Mithai)
5
 on 27 Jul 18 05:29 PM


If I make it in cooker..weight will be kept or not.. And for how much time will be cooked
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Tarla Dalal    Hi Arpita, Just put the lid without the ring gasket and whistle. There is no need to put any weight on the pressure cooker.
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31 Jul 18 09:45 AM
Rasgulla ( Mithai)
2
 on 17 Jun 18 02:10 PM


i have tried but it comes hard and not spongi please tell me how to make correctly
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Tarla Dalal    Hi Madhu, Firstly the kneading of the rasgulla dough is very important. Secondly, the rasgullas are to be cooked on slow flame and not high at all. Thirdly, it is very important to cover with a lid and keep it aside for 15 minutes after cooking. Do try and let us know your feedback. Happy Cooking!!!
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18 Jun 18 09:13 AM
Rasgulla ( Mithai)
5
Impeccable Cook
 on 02 Aug 17 08:14 AM


i tried the recipe. and i loved it. so easy to make. and delicious. couldn''t believe myself that I can make rasgullas at home. thank you so much
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Tarla Dalal    Well done!! Super job.
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16 Apr 18 03:51 PM
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