Rasgulla Reviews

lavina goyal posted 19-Jun-2013 04:10 AM
i have heard that it needs cow milk instead of these can i use buffalo milk
Darshita posted 26-Apr-2013 07:37 AM
delicious sweet. It's taste awesome.
Madhura Gurav posted 26-Jul-2012 02:47 AM
Awesome recipe.. I tried making rasgulla for the first time and your recipe didn't disappoint me at all... 3 cheers..!!!
Jhilik posted 04-Nov-2011 03:24 PM
I tried to make it using only chenna (btw we call it chana in bengali). It did not work out. I will add flour and try it again tomorrow.
Goutam Roy posted 24-Jun-2010 06:52 AM
If we can add a small sugar Cube ( Nakul dana) into the dough centre , size will be biger slightly also after boiling sugar syrup it will melt creat a hole . Rasgulla will be a real rosogolla.
prasana posted 20-May-2010 03:58 AM
how many pieces it will give
shweta posted 11-Nov-2008 07:08 AM
chenna is the white curd that forms when we add lemon to hot milk. It is softer than paneer.
H.Srivani posted 09-Apr-2008 06:54 AM
I exctly followed the rules the rasgulla recipe, but it were not became the bigger in size and after some time it became very hard and not atall edable. why so ,give me reply.
Jayshree Pokale posted 06-Nov-2007 04:29 AM
what is the meanig of chenna?
swetha posted 08-Oct-2007 11:26 AM
what is mean by chenna