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51 Comments

  1. Mam you are just awesome. I tried this receipe and it turned out so well. I follow your blog religiously for all my cooking.

    1. Hi Dassanna, I am your regular follower. I had a query.. Is it necessary to boil the rasgulla in sweetened milk. Can we just the rasgulla in sweetened milk.
      Thanks in Advance ?

  2. Hi Dassana,

    You have mentioned that the water that remains after making chenna can be used for making chapatis or other stuff. How long can we store this water in the fridge?

  3. Which is the best saffron(kesar) ?
    Which one did you use in this recipe..there r so many brands confused with dem..plz suggest the best

  4. Hi dear,
    I am a regular visitor of ur blog and tried many of ur recipes. thanks for ur guidelines.. can u pls tell me the shelf life of rasmalai and sandhesh kept under refrigeration as i want to prepare in advance.5 stars

  5. Hi…
    Thank you for lovely recipe.. I made ras gully for first time,It was spongy n yummy,.. Then I tried res malai,also for first time..I was nice.. Except one thing,it’s smoky in taste, I hv added elaichi n dalchini,then..???
    Plz give corrections..5 stars

    1. thanks farhat. elaichi powder is added. dalchini or cinnamon powder is not added. the smoky flavor is due to the dalchini powder. just add a bit more of elaichi powder to balance this smoky flavor of dalchini.

  6. Thank you very much for this lovely recipe. I tried this out for Ganesh Chaturthi and it was awesome. It turned out very well. Everyone liked it. It was tasting better than what we get outside. Superb.5 stars

  7. I love all ur receipes and they turn out exactly the way they r suppose too. I doubt if i wud b visiting or have visited any other receipe site in last 1 year . Superb.5 stars

  8. Thanks for the recipe… it was awsum… ? but i want to know can we use the rest rasmalai milk in another dish.5 stars

  9. I just made the rasmalai with the homemade rasgulla and it tastes amazing. If fact it tastes better than the shops, so thank you very much.

  10. Hello… This looks yum… I want to try this… But saffron is not easily available in stores around me.. How can I make this without saffron ?5 stars

  11. Love it . I also made homemade rasgulla and they wete nice spongy and mouthwatering . Everyone liked them. Now gonna make rasmalai out of remaining ones. I wonder the rasgullas we get from sweet shops are not spongy . They are dry ones which they pack in boxes. I think they aren’t spongy rasgullas there may be variations in making them . What actually they are and how they can be prepared.5 stars

    1. good to know that harsimrat that the rasgullas turned out great. whenever you try any recipe and there is a positive feedback, i feel good. because i know you put a lot of effort and keep on trying. there are many variations. there is a spongy and there is non spongy version too. they are all made from chenna but the other ingredients that go, the cooking method and time differs.

  12. Hyy .. I tried this recipe using readymade rasugallas… And it turned out to be soooo tastyyy … Thank you for this awesome and easy recipe … Loved itttt … :*5 stars

  13. Some namkeen taste come in rasmalai but can’t find where it’s come from.please give solution if possible.

  14. Hi.. Read lot of your interesting recipes… Also made rasgullas.. Really turned out well.. It’s request if u cud gv receipe of gur rasmalai which is famous of Calcutta… I Wud be highly grateful

  15. Hi.. my rasguallas were quite soft when they were simmering..but when i added them to the reserved sugar solution and added the remaining solution ,they became hard :/ why did this happen ?
    Ps – Thanks a lot for your wonderful recipes.. really helps a lot 🙂

    1. thanks ayesha. possibly the remaining sugar solution which is added right at the end, must have been hot or slightly hot. its should be lukewarm or at room temperature. this must have hardened the rasgullas. i don’t see any other reason.

  16. Hi dassana after the jam receipe I tried rasgulla n a huge thanks to u the step by step details of the receipe really helped me to make perfect rasgullas at one go they are very soft spongy n of course tasty they r my favorite so I will prepare them frequently thanks to u again also rasmalai is my favorite n shall soon try it
    I also have tried kaju katli many times but I m not getting right texture n soft katli can u help me

    1. welcome bhawana. thanks for the feedback on rasgulla. i don’t know where you are going wrong in kaju katli becasue many readers have tried the recipe successfully. you can let me know what goes wrong so that i can help you out.

  17. Wow dear !!
    Amazing experience with you …
    You always share awesomeeee recipes ..
    I just love them ..
    All are simple + tasty and most important that they are checked ..
    I mean you try them and then younshare then with pics .
    Truly appreciating ..
    Thank you so much ..
    Keep sharing ☺5 stars

  18. Please give me recipe to make chakli with rice flour and urad dal powder, i tried but they turned out soft not crispy

      1. hi Dasna, thanks for the recipe of rasmai. I tried and it was yummy. but the rasgullas were soft and bigger on the first day. next day when I removed it from the frize, they became little bit harder and smaller. y so ? pls reply

        1. when refrigerated the rasgullas do become slightly dense, but they don’t become hard. its the same reason when we keep paneer in the fridge, they become dense or hard.

          1. is it because I prepared rasgulla also at home only ? should I bring readymade rasgulla ?5 stars

          2. homemade or readymade rasgullas do not make a difference. if some issue has happened with the homemade rasgullas, then they can become hard. you can try rasmalai with readymade rasgulla too.