Rasgulla - రసగుల్లా - Indian Telugu Andhra Sweets - గాయత్రి వంటిల్లు స్వీట్స్

Anonymous said...

Hello Mrs.Gayatri,

I watched your video on how to make Rasgullas. The manner in which you have described and shown is very interesting. Thank you so much for this!

However, I had a clarification regarding the steaming of rasgullas. When you say “When the cooker is about to whistle, simmer the heat and cook for 15 minutes before switching off the stove” – do you mean I have wait for the cooker to let the steam and then add the weight(like the way we cook rice)?

Any information would be very helpful since this is the 2nd time I made them and failed miserably L. This time around, I would like to follow your procedure and hopefully be successful..

Thanks,

Archana

November 23, 2008 10:55 AM

Gayatri Vantillu said...

Hi Archana Garu,

I am talking assuming you also have a cooker like the ones we have in India. Put the rasagulla bowl into the cooker, close the lid along with the weight. Allow it to build steam fully but do not allow it to whistle, simmer the stove at this level, and cook for fifteen minutes, increase the stove and let it build the steam fully but not to allow it to whistle - at this level switch off the stove and allow it to cool completely. Do not pull open the weight, or put the cooker under tap. Allow the steam to escape normally and then open the lid.

When the cooker is cool, remove the bowl and keep the rasagullas aside for minimum 4 hours so that they absorb syrup and become firm for good to eat.Thereafter, if you can put it in the fridge for 1-2 hrs they taste great!!

I have observed that rasgullas often fail :

1.when we have old gasket on the cooker, which doesn't retain the steam.

2.The cooker is not on heat simultaneously with the syrup so that when we transfer the rasagullas to the cooker, heat loss takes place

3.The cheese is not properly rubbed until smooth

Hope these tips would help you to make good rasagullas everyday as I do.

Wish you all the best

Gayatri

November 23, 2008 11:00 AM

Anonymous said...

hello gayatri ji,i firftly want to appreciate you for the g8 job u are doing. ive learnt how 2 cook rasagullas frm your site.my doubt is for how many days can we eat those rasagullas whch are prepared in that method? cn v increase tht duration by freezing them? and also plz tell me what mistake during the preparation makes them taste sour and wat are the precautions to be taken to avoid it?

July 31, 2009 11:27 PM

Gayatri Vantillu said...

It would be nice if my viewers indicate their names in the post so as to enable me to address them.

After 4 to 5 hours of preparation Rasagullas should be kept in fridge. Else they would turn sour. Fridge stored rasagullas may be taken for 2-3 days. In fact rasagullas which are slightly cold taste much much better than the warm and fresh ones. The latter would be spongy and give a rubber feeling while eating. Frozen Rasagullas are not good to taste.

August 1, 2009 4:29 AM

sas said...

Hello Gayatri,

I've made rasgullas following ur instructions. They turned out well to look at but they didn't absorb sufficient sugar syrup and they are not porus as shown in your video. Anyways that was nice preparing them. Thanks for the recipie.

Regards

Kalshi

September 2, 2009 6:38 PM

Gayatri Vantillu said...

Kalshi Garu,

Try to knead the paneer till smooth. The fat in the paneer should ooze to grease your hands. That process should help you to achieve better results.

September 3, 2009 4:46 AM

sas said...

Thanks for a quick reply. Paneer oozed out the fat as u said may be the next time i'll get better results.

Kalshi

September 3, 2009 5:51 PM

Lakhan Rao said...

Hello Gayatri!

You have said

“ first whistle vocche mundara, sim lo petti 15 minutes vudikinchikuntey..”

Can you please clarify if we have to count the cooking time of 15 minutes AFTER GETTING THE FIRST WHISTLE or 15 minutes FROM THE TIME WE PUT THE WEIGHT OF THE COOKER …..as my rasagullas came out hard!!

November 14, 2009 4:35 AM

Gayatri Vantillu said...

Lakhan Rao Garu,

What I mean is "15 minutes FROM THE TIME WE PUT THE WEIGHT OF THE COOKER …".

As regards your rasagulla coming out hard, kindly check the following.

If the milk is reconstituted either in the factory or at home, the rasagullas would be hard. I use packet milk supplied by the dairy. Therefore sometimes even I get hard rasagullas.

If the steam gasket on the cooker is weak and leaking also the rasagullas do not get adequately soft.

Ensure that the vessel is wide and not overcrowded with rasagullas with less syrup.

I make rasagullas almost every week in "Hawkins" pressure cooker. I trust the above information would help you to make good rasagullas.

November 14, 2009 5:03 AM

Lakhan said...

Hello Gayatri!

Thanks for your prompt response within half an hour of my post re Rasagollas! But please allow me to “nag” you a little more and pardon the verbosity!

If we START the timer “FROM THE TIME WE PUT THE WEIGHT OF THE COOKER”, then the ACTUAL COOKING MINUTES (ACM) would vary considerably between each session

Because

1) In the first session, the initial cold water in the cooker would take considerably longer to reach boiling point and emanate steam…..say 6 minutes, before you ACTUALLY put the weight…so 6+15 minutes suggested by you=21 cooking minutes.

2) In the second session, the water at the base of the cooker is already considerably hot so you are likely to get steam-out say within 2 minutes. So if you put the weight on the second minute then 2+15 minutes=17 minutes becomes the ACM.

( in other words there is a cooking-minutes time variation of 19% between the first and the second session) and so on …the ACM gets PROGRESSIVELY LESSER with each successive “vayee”….So if the ACM is not a consistent factor, then one would perhaps not get consistent results!.

3) Considering the above, would you not feel that a better method would be to START the kitchen timer when one gets the FIRST WHISTLE and set it for a fixed period of say, 8 minutes….I have done considerable experimentation on this and found that the

time-lag BETWEEN THE TIME WE PUT THE WEIGHT to THE TIME ONE GETS THE FIRST WHISTLE IS CONSTANT between “vayees” AND THEREFORE EASY TO SET THE TIMER IF we pour boiling water into the cooker for the first “vayee”

Having said the above, I have still not reached the gourmet-quality rasagullas of Calcutta! So would you PLEASE study the matter and give your valuable and experienced advice in the interests of your members? Regards / Lakhan

November 15, 2009 4:43 AM

Gayatri Vantillu said...

Lakhan garu,

Put both pressure cooker (with water) and the bowl for the syrup simultaneously on the stoves and light the fire in both the stoves. Thereafter proceed with your preparations.

November 21, 2009 4:59 AM

Lakhan said...

Hello Gayatri Garu!

This is to congratulate you on your Rasagulla and paneer recipes. We made the sweet with home-made paneer and the result was

oops-sized, succulent and professional tasting Rasagullas!....with each of us singing along with the inimitable

S.V.Ranga Rao and insisting

“ HO-HO NAAKEY MUNTHU ….”!!

Lakhan

23/12/2009

December 23, 2009 12:42 AM

madam,

I started to make rasagulla after watching your video. Thrice I failed ... but they tasted awesome.. this time as I was waiting for the milk to shrink. I kept it in sunlight.. later heated it so the cream was brewing. I removed the cream and tried to make it. But the balls were of same size and they turned hard. What may be the problem???

S.Govardhan

December 1, 2010 1:16 PM

Gayatri Vantillu said...

Govardhan Garu,

You may like to see the discussions above. It should help you to get good rasgullas

December 3, 2010 7:32 AM