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

Can we make the chenna soft with the help of mixi.
Tarla Dalal
20 Aug 21 08:18 AM
   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.
Rasgulla Mithai, Bengali Style Rasgulla
 on 05 Sep 20 10:03 PM
5

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

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?
Tarla Dalal
05 May 20 10:48 AM
   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.
Rasgulla Mithai, Bengali Style Rasgulla
 on 27 Apr 20 06:58 PM
5

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.
Rasgulla Mithai, Bengali Style Rasgulla
 on 15 Apr 20 11:48 AM
5

How do I make it with jaggery instead of sugar?? Will it be good??
Tarla Dalal
16 Apr 20 01:30 AM
   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.!
Rasgulla Mithai, Bengali Style Rasgulla
 on 29 Feb 20 01:24 PM
5

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

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

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

i have tried but it comes hard and not spongi please tell me how to make correctly
Tarla Dalal
18 Jun 18 09:13 AM
   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!!!
Rasgulla ( Mithai)
 on 02 Aug 17 08:14 AM
5

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
Tarla Dalal
16 Apr 18 03:51 PM
   Well done!! Super job.
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