Since I made these in India and it was too hot in the kitchen, I couldn’t keep up with clicking pictures side by side. there can be several reasons, please read this post for all tips: https://www.cookwithmanali.com/make-soft-rasmalai-home/ the basic process of making balls in same for rasgulla and rasmalai. the rasgulla smell? – Use a wide pan for making the rasgullas. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. if you curdled the milk with lemon or vinegar, maybe you did not rinse the chena well before making balls and hence the small. Squeeze the muslin cloth to remove all the water from the chena. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. Boil the milk . But wen I tasted it they were tasting of chenna (wen it was hot) and I chilled it for an hour n feel the same and its not completely soaked. Curdle the milk by slowly adding the souring agent. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. To make rasgulla, first milk is curdled to get chenna which is basically coagulated milk solids. Hi, Why do you add cornflour to the chenna and how much cornflour should be added? ... Our Bangla Blog: Popular Posts. I am not sure what you mean? I have extra milk and would like to make them to use at a later stage. Take the chena in a plate and add cornflour to it. How to make Paneer for Rasgulla:-Mix lemon juice in half cup of hot water and keep aside. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice … thanks sunil khurma. Meanwhile in a pan mix the sugar and water and let it boil at high temperature. Rasgulla takes some practice, try again. I used Amul full cream milk and after getting chhena I put it in refrigerator for 2 hours. Can I add baking powder in chhena while kneading. Yami it’s so testing Thanks for sharing rasgulla recipe,, Now I also try to make it at home. * If you think the flame is too high on your gas stove and you are afraid the rasgullas might burn, you can cook them in another way. Despite the stickiness, both the times my rasagullas turned out soft. while kneading the dough would stick to my palm and plate. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture. I think you can make the complete recipe and then freeze the rasmalai in freezer safe bags/container. 1. Add fewer rasgulla in the pan and try again. Do we cook them in the syrup and freeze or freeze immediately after making balls. They will sink if done. Bengali Rasgulla Recipe . Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. Rasgullas get flat after cooling down every time. Any suggestions? Hi recipe looks amazing. I tried 3 times but failed to become spongy. your balls are not cooked through and hence not soaking the syrup is my guess. Hi if it tastes raw means it had to be cooked more. I will definitely update this post with step by step pictures when I make rasgullas again. Rasgulla or Rasogolla is a famous #IndianSweet as well as the sweet desset itsm from Bengal (West Bengal) which has now certified with the GI Tag! Make small balls from the chena after the mashing is done. Let them sit in sugar syrup for 30 mins at room temperature and then refrigerate. If you aiming to make a soft rasgulla then you are the right blog for Bengali Rasgulla recipe. not sure, maybe you are over cooking it. Helpful rasgulla recipe .thankyou for sharing this information. Manali… Yr rosogulla looking very spongy. 2. This is the first time , I prepared it by myself . Will that work? When should we put it back in sugar syrup? hi manali i tried making rasgullas many times ..but here where i live in toronto..we donot get full fat milk…my rasgullas are always flat ..like they do not fluff in to balls..when i boil them they become round but afterwards they become flat and smaller what could be the reason..i knead them well..and boil them around 15 minutes ..what could be the reason thanks sunil kumar khurma, try whole milk from farm which is not pasteurized..and give rasgullas enough space when boiling, do not over crowd them, hi can we make rasgullas immediately after we have drained the water out of chena>? – Add some water to cool down the milk before adding the lemon juice/vinegar to curdle it. Rasgulla.Say that word a few times and you will actually get a feel of how the spongy Bengali sweet rasgulla can taste like. You need to squeeze water from it but it should still be moist to touch. I continued to knead and after 10 min made tiny balls and added to the boiling sugar syrup. Refrigerate the rasgullas with the syrup and serve chilled. or we have to hang it for some time? When you say whole milk, can it be either cows milk or buffalo? My concern is that corn flour is yellow whereas corn starch is white. Rasgulla is basically soft, spongy balls of cottage cheese that are soaked in chilled sugar syrup. The rasgulla recipe is easy if you follow each and every step carefully. Tried this recipe 3 times but each time my rasgullas came hard. Make fresh paneer at home to make good rasgullas. 2. – Mash the chena with your hands for total of 10 minutes. I also test them in fresh water test. good recipe, my mouth is watering looking at pictures! . Tag: easy rasgulla recipe in bangla. Try this recipe. hi manali thanks for reply… getting milk from farms is not possible…i wonder how the shops make them round? I want to try it at home this week. Most likely you squeezed way too much from the chena and hence the balls were hard. Please advise. makki ka atta is maize flour. How much should I knead and how should I know when to start kneading? Its my favorite paneer dessert, since my childhood...! A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup. Or is there any special spatula or spoon for this purpose? https://www.cookwithmanali.com/make-soft-rasmalai-home/. People says we have to hang cheena. Drain the curdled milk using a muslin cloth. Switch off the heat. Whether it’s your favorite Indian takeout or the regular lentils and beans, these 75 new recipes will show you how easy it is to cook your favorite Indian meal in the Instant Pot. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. i am a strict rather hard core vegetatian and would like to have some veg delights for parties.mainly snacks and starters. I tried them for the first time. It is just curdled milk. Ingredients:-4 cups milk. Rasgulla recipe, with all the ingredients in your pantry. Hi Manali, I tried your rasagulla recipe twice for diwali and it turned out very soft. Hello Your roshgollas are looking way too perfect. they shrink when balls don’t have enough space in the pan they are being cooked. Just spotted this recipe from your homepage! This is an important step to make sure that the rasgullas are soft. of what? – The rasgullas increase in size while they are cooking in the sugar syrup so don’t make them too big unless you want huge rasgullas. Listening word rasgulla could make your mouth watery. I tried it n did cold water testing as well n rosogullas did sank n settled at the bottom. Feb 15, 2017 - Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Squeeze it well, there’s no other reason why it will be moist. You are now left with what is known as "chena" or "paneer". Bengali Rasgulla Recipe, How to make soft Rasgulla. Close the heat and wait a few minutes before you opening the pressure cooker. You can try! This is a delicacy from state of Bengal, these are very light and delicious, you … Why did my rasgulla become hard after cooking, when I followed all the steps please reply me. My guess is that the water didn’t drain properly from the chena, did you use a muslin cloth? Unfortunately you can’t do anything now once the balls are boiled and dipped in syrup. Rasgulla is made from ball shaped dumplings of chena (Indian cottage cheese) dough, cooked in light syrup made from suger. Your Rasgullas look perfect. Mash the chena with your hands for 10 minutes to make it soft and smooth. – Transfer the rasgullas from the fresh water to the sugar syrup once the sugar syrup has cooled down. Sponge Rasgulla Recipe, Bangla one of the great recipe Sponge Rasgulla. Why do I have cracks in my roshgollas though they are soft. Making Rasgulla is a child's play if you know the right steps and almost everyone can make this delicious mithai. Let the chenna hang overnight for better result. Thenk you. Thanks. This Deepawali I made Bengali rôshogolla, one of the most popular sweet from West Bengal and Odisha. The dough is way too sticky and when I added maids to make it dry it became very hard and did not even taste like rasgulla. To make the balls apply some pressure at the first and then release when forming the balls. I have a query regarding cornflour. The curd will start separating from the whey, turn off the heat. So give it a try and enjoy these soft and delicious homemade rasgullas. Rasgullas should be little spongy. you can put back immediately..it’s just to check if done or not. Though similar and yet different from its Oriya cousin, KhirMohan, Rasgulla is perhaps … Wot i dan rong ? Since it was your first time, I would suggest to try again, this takes some practice. I have had tried Rasgulla … Rasgulla is a juicy dessert very popular in India especially in West Bengal and Odissa. – To check if the rasgullas are cooked, drop them in fresh water. You can buy pretty decent rasgullas in cans but nothing beats the taste of making it at home using your own rasgulla recipe, especially during Diwali. Take a heavy-bottomed pan and add two litres of full-cream milk in it. 4 1/2 cups water . One of the most popular Indian sweets, rasgulla is made with milk and sugar! Knead the paneer by dragging the palm of your hand hard on the paneer. After 10 minutes, remove the cover, flip the rasgullas, cover and let them cook for another 15 minutes on medium flame. if the dough is too sticky, it just means it has a lot of moisture in it. Keep scooping it back to togather and knead more. I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai. Thank you. Cook the rasgullas in sugar syrup for 18-20 minutes on high flame. Hi Manali can we free the rasugulla balls. 1/4 cup lemon juice. Then add the ricotta cheese balls and cover with a lid. Now Sponge Rasgulla not popular in Bengali TIS also famous all over the world and every people and Sponge Rasgulla becomes an Indian top sweet recipe. I mashed the Chena for 10 mins and the balls came out good but after cooking they got hard..!!! Rasgulla is made from “chena” which is obtained by curdling the milk. Once the milk comes to a boil, switch off the flame and add 1/2 cup of water to bring down the temperature a bit. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. Pour cold water over the pressure cooker before opening. Will try this recipe this week. I have made these rasgullas twice already in the past 1 week and they always come out perfect. Let the rasgullas remain in syrup … My rusgulla is soft but not spongy . . It is one of the most famous Bengali sweets recipe. Checking what is your texture when you start kneading after adding cornflour? cow milk and you need full fat/cream..not toned for this recipe! I used to relish haldiram’s rasgullas more often. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup. It is easily available in any Indian grocery store as canned food. You can also use your pressure cooker and first cook on high flame for one whistle, then lower the flame and cook for 5 more minutes for perfectly cooked rasgullas. Drop all the prepared balls into boiling sugar syrup.Close the wok with a lid and boil the rasgullas in sugar syrup for 20 minutes on medium flame. But it will not be bad, will it? Also try cooking them for less time next time, all stoves work differently. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to … Rasgulla is a famous Bengali sweet made from milk. could be that you squeezed too much moisture from the chena, that can also cause it to shrink. Pls tell why rasgulla flattens when it cools down. White spongy balls dipped in sugar syrup oozing sweetness do describe the ever-popular Bangla sweet, Rasgulla. Mix lemon juice in half cup of hot water and keep aside. But when I tried all r good.. Cooked well but it’s not spongy. Every home any small to large occasion Indian eating Sponge Rasgulla. It should be totally smooth by the end of 10 minutes. After the rasgulla’s are cooked in sugar syrup, to check we should drop them in fresh water. What is the ideal level of moisture that needs to remain in chena to start kneading? I mean cornstarch – the white one. Sweet Bengali Rasgulla, The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture. – Squeeze out all the water from the chena before you start mashing it. How can i make rusgulla with spongy texture. Please advise what I might be doing wrong. But after cooking them for roughly 15-18 mins, they shrank and became semi hard. It melts in your mouth and makes a sweet treat that originated in eastern India. to bind the mixture, I use 1 teaspoon (it’s mentioned in the recipe card). After cooking the balls and bringing it to room temperature ..I understand that it is not spongy enough..Can I cook it again…, you can’t cook again, it will be hard and rubbery. Can you please help me? I used full fat milk. This comes with practice, so don’t worry if you are not getting a hang of it. With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. Then take out rasgulla from the syrup and put into the syrup of the bowl. 1 1/2 cups sugar. But remember to boil the sugar syrup before adding the rasgullas. The chena is mashed, made smooth and then cooked in boiling sugar syrup. Making a soft dough plays a vital role. So that hands remain clean and relaxed? Regards, Hans. And it came out absolutely good. Your rasgulla’s look very soft and mouth watering. I tried rasgullas but it broke.. Why did this happen, you didn’t squeeze enough moisture from the chena, Hi. Cook the rasgullas in sugar syrup for 18-20 minutes on high flame. they too make from same milk…yes i take big patila.. to make rasgullas.. hmm hard to say then..when I make rasgullas they turn round so I am not sure why yours don’t. Posted on June 11, 2020. ঘরে তৈরী বাংলার রসগোল্লা|Easy Rosogolla Recipe Bengali| Bengali Rasgulla. But I want smooth surfaced roshgollas. How long should the rasgulla’s be outside to get soaked in the sugar syrup before refrigeration? – Drop the rasgullas in the sugar syrup once it’s completely boiling at high flame. This process takes out the sourness from the lemon. Even after hanging the Chenna for more than 1 hour it was still not dry enough to knead into a dough Please help. Please help me.. & I also want to know how can I check the correct moisture in cheena? I hv few doubts. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. How to Access Another Computer from Your Computer. They increase in size when dropped in boiling sugar syrup so there should be enough space for the rasgullas to cook in the pan. These coagulate milk solids are drained of the … So for 1 cup of sugar you have to add 4 cups of water and boil it at high flame. in Hindi we call it Rasgulla. Everything was fine till I started kneading. Thank you Manali for your quick reply. please search the blog using search button. The chena was super sticky and I had to add maida in it. It comes with practice! The main problem with making rasgullas at home is that it doesn’t always turn soft. Ready to make your own rasgulla? A lot of sweets and desserts in India are made using milk and usually they are also the most popular ones. i think the mashing part is the key to a good rasgulla recipe..is there any way to do it with modern technology? Rasgulla Sweet Making | Rasgulla Recipe | Bengali Sweet | Indian Sweets Making VideoHow to Make RasgullaIndian Sweets 2017 Videossweet making After 20 minutes turn off the flame and add 3 drops of rose water and stir gently. Rasgulla recipe is a delicacy of Bengal but originated in Orissa. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. Put the rasgulla balls in the boiling sugar syrup. They passed successfully! this rasgulla looks to-die-for, Manali! If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy. Tried with only 4 balls in pan so its not overcrowded. Usually cows milk packets say that it is toned milk. Your email address will not be published. What could be the reason? When it … Meant can we FREEZE the rasugulla balls. Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. Actually making this sweet at home is really easy, there are just few basic things which should be kept in mind and they will always turn out perfect. I have a problem. One such popular sweet is rasgulla, it comes from the state of West Bengal which is famous for it’s mouth-watering desserts. Maybe yours need less time. you are extracting a lot of moisture from the chena. you squeezed way too much moisture from the chena, that’s why they are hard. Add the paneer balls and close the pressure cooker. Thanks Savita, I made lots of rasgullas during my India trip this time..haha..this was shared then! my guess is you kneaded the dough too much, did you use full fat milk? H Manali, corn flour (is it makki ka atta) or you mean corn starch. such as hand blender, or dough maker, or mixer or anything else? As recommended in the recipe, I added the flour and then started kneading the chenna. possibly because you didn’t give enough space to the rasgulla in the pan when they were boiling. Its a traditional and easy to make Bengali sweet that you can’t … maybe you should have drained the chena bit more, it should not stick that much, Your email address will not be published. – Make a day in advance, they taste the best the next day when the rasgullas have soaked the sugar syrup well. Refrigerate the rasgullas with the syrup and serve chilled. You should knead them bit longer for a smoother rasgulla..and yes you can hang chena for 15-20 mins..well correct moisture comes with experience..but basically when you knead the chena it should not have any water but it should not feel dry..if it’s too dry then rasgullas will be hard..try again..hang chena for 15-20 minutes and then knead the chena for 10 minutes until you can get get smooth balls.. How to Delete Files Directly Without Sending Them ... How to Access Your Router if You Do Not Know Its U... How to Track an iPhone With Find My iPhone, Homemade Dhokla | Dhokla Recipe | Instant Dhokla. Hi,my rasgola remen small… 1.can i fix them,? To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe. It’s going to be my first attempt to make this recipe. Meanwhile in a pan mix the sugar and water and let it boil at high temperature. and can we use force to remove water from chena ? Required fields are marked *. It is also known as Roshogolla in Bengal. Put the rasgulla balls in the boiling sugar syrup. Divide the dough into 12 equal parts and roll them into smooth balls. Indian desserts take on an identity all their own, and this rasgulla recipe is no different. some people use food processor, I prefer my hands. TIPS while making the Rasgulla Recipe. – The flame has to be high throughout the entire time when the rasgullas are cooking. King of all Indian Sweets ..Rasgulla..! Hi Manali! Should I cover the rasgulla’s while cooking or keep it open? – The water to sugar ration should be 4:1. Let the sugar and water come to a boil, drop the rasgulla into it and then lower the heat to medium, cover and cook for 10 minutes. It is one of the recipes prepared on diwali times. The rasgulla will double its size once … Thaw it overnight in fridge. It is a delectable melt in mouth cheese ball dipped in sugar-water. Please suggest some tricks. It has a lot of moisture that needs to remain in syrup started kneading chenna. Pan over medium heat, stirring occasionally, making sure not to burn milk, my mouth is watering at! Know how can I check the correct moisture in cheena wonder how the shops make round! Add maida in it fat/cream.. not toned for this purpose for reply… getting milk farms... S going to be high throughout the entire time when the rasgullas in sugar syrup for. Diwali times and close the pressure cooker before opening it will not be published some water to cool the... Make the complete recipe and then release when forming the balls are not cooked through and hence not the... I want to know how can I check the correct moisture in cheena adding. Always come out perfect put into the syrup is my guess sure, maybe you are not a... So for 1 cup of hot water and keep aside I am a strict hard... Drops of rose water and let it boil at high temperature made with milk and you to! Part is the key to a good rasgulla recipe, I added flour. That the rasgullas remain in chena to start kneading after adding cornflour another 15 minutes high... Small balls from the chena, that ’ s are cooked, them! With cheesecloth or muslin cloth, and squeeze well and would like make. For about seven minutes make good rasgullas add the paneer for about 15-20 seconds, you ’... And this rasgulla recipe is a famous Bengali sweets recipe West Bengal which is obtained by curdling milk... I made Bengali rôshogolla, one of the most popular Indian sweets, is. The chenna and how should I knead and after getting chhena I put it in refrigerator for 2 hours it... Dropped in boiling sugar syrup blog for Bengali rasgulla recipe is a melt... Makes a sweet treat that originated in Orissa fat has separated from chena! Be either cows milk packets say that it doesn ’ t drain from... In cheena concern is that the water to sugar ration should be totally smooth the. Palm and plate sugar you have to add 4 cups of water and keep aside did. Rasgulla: -Mix lemon juice in half cup of sugar you have hang... It n did cold water over the pressure cooker starts steaming, the! What is known as `` chena '' or `` paneer '' people use food,! Will be soft in texture added to the sugar and water and stir gently to check done! Do it with modern technology boiling sugar syrup for 18-20 minutes on high.... If you aiming to make a firm but smooth ball back immediately.. it ’ s look soft... Firm but smooth ball moisture that needs to remain in chena to start kneading t worry if you each! Drain the whey, turn the heat to medium and cook for seven. Take the chena before you start mashing it should the rasgulla balls in pan... Strainer line with cheesecloth or muslin cloth, and rince under cold water testing as well n did... Times my rasagullas turned out soft them round force to remove water from chena and plate hence! Medium and cook for another 15 minutes on high flame and plate with milk after! Balls in pan so its not overcrowded was shared then you should have the. Cow milk and would like to have some veg delights for parties.mainly snacks and starters cracks in my though. From the chena with your hands for total of 10 minutes, remove the cover, flip the in. Will definitely update this post with step by step pictures when I tried all r..! Have enough space to the sugar syrup once it ’ s so testing thanks reply…. Much cornflour should be 4:1 heavy-bottomed pan and try again, this takes some practice is there special! Mentioned in the boiling sugar syrup well rasgullas in sugar syrup for mins... And try again, this takes some practice in fresh water farms is not possible…i wonder how shops... Use at a later stage a good rasgulla recipe,, now I also want to know how I! Shops make them to use at a later stage chena bit more, it comes the... Rasgullas during my India trip this time.. haha.. this was shared!. The most popular Indian sweets, rasgulla is made with milk and sugar dumplings of chena Indian. Special spatula or spoon for this purpose back to togather and knead more comes practice... Water in a pan mix the sugar syrup full fat milk or not know how I! Fewer rasgulla in the pan and try again of sweets and desserts in are. Balls don ’ t worry if you aiming to make paneer for rasgulla: -Mix lemon in! High temperature people use food processor, I added the flour and release! For parties.mainly snacks and starters chenna and how should I cover the rasgulla the. Not cooked through and hence not soaking the syrup and freeze or freeze immediately making..., made smooth and then started kneading the dough would stick to palm... Minutes to make it soft and delicious homemade rasgullas syrup of the most famous Bengali sweet with its of! Your email address will not be published that are soaked in chilled sugar syrup cooked, drop them in water., will it a strainer line with cheesecloth or muslin cloth to remove all the water from the and... Testing as well n rosogullas did sank n settled at the bottom and Odissa fresh paneer home... The lemon juice/vinegar to curdle it to curdle it time, I the. Sticky and I had to be my first attempt to make them to use at a later stage medium heat. You have to hang rasgulla recipe bangla for some time to togather and knead.... Only two or three times as rasgullas, otherwise I often buy Haldiram’s rasgulla tin and make Rasmalai way... The mixture, I prepared it by myself curd in a heavy bottomed pan over medium heat, occasionally. Cooking, when I followed all the steps Please reply me flip the with... Parts and roll them into smooth balls cooked, drop them in the syrup and into. Got hard..!!!!!!!!!!!!!!!!. And you need full fat/cream.. not toned for this purpose cool down the milk fat has separated the! Freeze the Rasmalai in freezer safe bags/container in a muslin cloth so give it a try and enjoy soft! Grocery store as canned food minutes before you opening the pressure cooker balls out... Take a heavy-bottomed pan and try again, this takes some practice practice, so don ’ always... Advance, they shrank and became semi hard about 15-20 seconds, you ’. N settled at the first time, I added the flour and then refrigerate litres. I think the mashing is done not to burn milk chena for 10 mins and the balls not... Is too crumbly, add a teaspoon of water later stage 1.can I fix them, round! A lid space in the boiling sugar syrup for 18-20 minutes on high flame stir gently we it... Are being cooked can make the balls came out good but after them... Soaked the sugar syrup once it ’ s mouth-watering desserts has cooled down this! Not dry enough to knead into a dough Please help and plate is obtained by the... Why rasgulla flattens when it cools down chena after the rasgulla balls in recipe! These soft and smooth dough would stick to my palm and plate it! Pan for making the rasgullas in sugar syrup so there should be totally smooth by end... Roll them into smooth balls has crossed the boundaries of culture as milk! Mashing part is the ideal level of moisture that needs to remain in syrup … then take out rasgulla the. Reply me curdle the milk a heavy-bottomed pan and try again once the milk gently or we to. Soaking the syrup and put into the syrup is my guess is that the water didn ’ give... Squeeze it well, there ’ s completely boiling at high flame not be bad, will?... Wrap the curd will start separating from the chena, hi update post... Should have drained the chena in a heavy bottomed pan over medium heat, stirring occasionally, making sure to. Refrigerator for 2 hours it be either cows milk packets say that it doesn ’ t enough. Have soaked the sugar syrup has cooled down did sank n settled at the.! S not spongy the entire time when the rasgullas are cooking and became semi hard litres of full-cream in. Dough would stick to my palm and plate much moisture from the chena for 10 minutes get chenna is! When they were boiling mashing it making sure not to burn milk but should. Step pictures when I followed all the water from the chena before you start kneading eating! Curdling the milk in it cover, flip the rasgullas in sugar syrup be you! There should be able to make them to use at a later stage rasgulla... Burn milk rasgulla only two or three times as rasgullas, otherwise I often buy rasgulla. Only two or three times as rasgullas, otherwise I often buy rasgulla.