Reviews for recipe Rasgulla ( Mithai)
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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
 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
Rasgulla ( Mithai)
5
 on 28 Jun 17 12:24 PM


mam I tried my best following ur instructions but the was so many issues like firstly i added 1 cup sugar with 4 cup water but the syrup was not dense as found in market and secondly the paneer wasn''t enough spongy and it was flatened.plz advise me do my mistake
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Tarla Dalal    Hi, Kindly watch the video it will give you a better understanding. Happy Cooking !! https://www.youtube.com/watch?v=CIHv_jgdTqw
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28 Jun 17 03:08 PM
Rasgulla ( Mithai)
5
 on 15 May 17 10:01 PM


I tried this recipe my rasgullason were bit flat taste was good they were soft and sponge
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Tarla Dalal    1) If you got flat or shapeless rasgullas, it is because they aren’t getting enough space to expand. Pick a bigger pot or make your rasgulla in multiple batches. Rasgullas need plenty of space in the syrup to expand and keep their round 2) If the syrup is less or there are too many balls crowding the pot, rasgullas will either become flat or lose their shape. 3) Too thick syrup will also make flat rasgullas Surely try one more time and share your feedback. Happy Cooking!!!
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16 May 17 09:01 AM
Rasgulla ( Mithai)
5
 on 15 Feb 17 08:06 PM


Maam i tried d recipie. although it tastes good bt the problem i faced is that d rasgulla is not as spongy as the market one is. plus while steaming d rasgullas start breaking from sides.
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Tarla Dalal    Hi Aanchal,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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16 Feb 17 03:40 PM
Rasgulla ( Mithai)
5
 on 10 Dec 16 12:35 PM


Madam I vl give full points to this recipe but I hv gone thru the earlier comments and I too face the same problem, as of shrinking rasgullas and flattened ones,moreover I hv one more query that v don''t get too much pores also as of the rasgullas available in market plz help me to find my mistakes so that I get exactly the same rasgullas as available in the market
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Tarla Dalal    Hi, to get perfect rasgullas, there will be little trouble as making mithai is an art.. the small tips said.. follow them one more time.. follow the steps exactly.. and i am sure you will get perfect rasgullas.. the water boiling and kneading of the paneer is very very important..
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10 Dec 16 05:15 PM
Rasgulla ( Mithai)
5
 on 29 Aug 16 03:45 PM


Tarlaji I kneaded paneer well.there were no lumps and was so softened.made perfect round balls out of it.but finally after resting in sugar syrup their shape is like rasmalai.but they are extreme soft and spongy and just melted in mouth.so yummy.tell me tips to get perfect rasgulla shape.can I cook them in large kadhai with lead passing air?
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Tarla Dalal    Hi Swati, There could be a small error which mite have happened, make sure the water is rolling and boiling when you put the rasgullas in the syrup.. this is also an important step.. which will help to keep the shape of the rasgulla firm.. Watch our video.. for more detail. https://www.youtube.com/watch?v=CIHv_jgdTqw
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30 Aug 16 11:31 AM
Rasgulla ( Mithai)
5
 on 28 Aug 16 07:48 PM


Tarlaji, I followed ur recepie word to word but finally when I looked in the cooker I found that the shape of rasgullas are flattened and they stick each other and form a circle in the cooker.i take them out and seperate them but their shape is nor round.whats the reason behind that and what to do for correction?pls reply.
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Tarla Dalal    Hi Swati, to make perfect rasgullas.. is an art. The important step is to knead the paneer well.. How well you knead the paneer.. the perfect rasgullas you get.. to give you more details.. you can watch our video on you tube Tarla Dalal kitchen channel.
Edited after original posting.
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29 Aug 16 12:10 PM
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