View full recipe at http://www.manjulaskitchen.com/bengali-rasgulla/ INGREDIENTS: Makes 12 4 cups milk 2 tablespoon lemon …
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Rasgulla | Rasgulla Recipe | How to Make Rasgulla | Bengali Rasgulla Recipe
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I have a question what kind of cloth you are using to drain the water ?
Hello Manjula!
I am Turkish and I love your recipes. You are excellent source of good Indian recipes. My in-laws from Bangladesh. I find lots of similarities Indian and Bengali cooking.
Thanks for tasty recipes.
Wow
wow soooper presentation sis positive
You make me smile ♥️⛵🐈
Also try once the original odisha rasugulla. They are slightly brown in color and made from pure cheena. The white once are the once which was copied from odia version and some araarot or semolina or backing powder or milk powder was added to increase the self time and to make it white to look good (commercial purpose only). Then it was tinned and aggressively marketed so become famous and available all over India.The odisha verity is soft,spongy and melts in mouth and more tasty whereas the other one is generally rubbery.
Dear Manjula mam Thank you very much 🙏🏻
You have given a perfect recipe.
I am preparing Ras Malai since many years. guests, kids all of them just love it
Soft homemade,clean and fresh 🙏🏻
Today for Kojagiri I have done it again ☺️
Thank you very much 🙏🏻
Can v use tetra pack milk
Ma’am if I want to make double quantity means 2 ltrs milk then same time ? And ur 1 cup means 200 ml or 250 ml? Please answer ma’am 🙏🏻🙏🏻
Majula the way you teach it simple and excellent.deep gratitude teaching such a wonderful recipe ❤️
2 per cent of milk means
Plz
Namaste. I'm Vsha G from Malaysia. Mataji really very thankful for the recipes. I have learned to make many of the recipes. It came out really well. Everyone appreciated. Bahut Acha hai. Tnx Mataji. I would be glad if Mataji reply. Nandri.
Super mam..
casein can be made in a better quality by adding Alum ( fitkari) It seperates water and casein very clearly.
Hello ma'am..rasgulla have become hard ..in the middle..way can be done
so nicely explained ..v.well shown..every step where we can go wrong ..Thnx mam
thanks for the recipe. i have tried today and my rasgulla didnt swell as it has to be i dont no why?? any suggestions will be highly appreciated. thanks again.
love it
Rasgulla become harder after some time why mem plz help me
Manjulaji what size pressure cooker are you using here?
Manjulaji, I do not have pressure cooker, can I make them in a normal recipient ? HOW LONG DO i HAVE TO COOK THEM ? thank you for helping me
Hi Manjula, I followed your recipes to make the rasgulla and rasmalai. When I made the rasgullas, they came about a bit hard. Do you have any recommendations on how to get them to come out more soft?
I tried making rasgullas but as I put them in cooker they messed up in hot water instead..I made paneer with curd was that the mistake plz help Manjula g
Namaskar 🙏🏻 mam Tyx maine kal rasgulle banaye the saare rasgulle toot gye
wow! this recipe is soo amazing i try it
tq mam for a wonderful recipe they came out very delicious 😃😍
I made the rasgullas it's very soft n tasty . Thank u Manjula aunty .I have tried almost all ur recepie s .
very nice and professional.. I cannot imagine how amazing you are at cooking food.. Wished you were my aunty I could visit often.. 🙂
what is the alternate of cooker pressure
I tried to make Rasgulla. Always get hard. Can you give me a solution.
hi manjula iwant to know which milk should we use for rasgullas cows or buffaloes
hi manjulaji,namaste I think it will be nice if you add subtitles also because some of your instructions are masked by cooker whistle..please do this…thank you in advance…
Why it called Bengali Rasgulla? I hear many times.