Why is my Rasgulla not sweet?

There should be a consistent boil in the syrup while making the Rasgullas. If Rasgullas are made at a very high temperature the Rasgullas will be rubbery. They will puff up very quickly and then, as the temperature drops, they will deflate. This is one of the major reasons to fail.

Why my homemade Rasgulla is hard?

If the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. If there is too little moisture in the chenna, then the rasgulla becomes rubbery and dense, and shrinks or flattens after cooking and cooling.

How can we increase shelf life of Rasgulla?

Use of sorbic acid and sodium metabisulfite showed the highest effectiveness in extending Rasogolla’s shelf-life upto 24 and 15 days, respectively, whereas the combination of sorbic acid (0.1\%) and sodium metabisulfite (0.1\%) was found more effective when used separately rendering longer keeping quality up to 30 days …

How do you keep Rasgulla soft and fluffy?

Mix lemon juice with equal quantity of water. After five minute, add one tablespoon of lemon juice and water solution to the milk and give a light stir. Again add one more tablespoon of water-lemon juice solution and give a light stir. Repeat this process until the milk curdles and chenna gets separated.

Is Rasgulla good for health?

Rasgulla is not a healthy sweet and best eaten as a cheat meal. Highly not recommended for diabetics, heart patients or weight loss. While one Rasgulla is only 106 calories, the issue is the quality of calories you put into your body. You are healthier by choosing healthier options.

How can I fix my broken Rasgulla?

Take 2 liter of Milk in heavy bottomed pan and boil it till iI reduces to half. Add cardamom powder, Saffron strands and 1/2 cup Sugar. Pour thickened milk over broken Rasgullas and garnish with dry fruits of choice, Serve cold. Rasmalai is ready !!

Why does Rasmalai become hard?

Why does my rasmalai turn hard? Hard chena, over kneading the chena, boiling the chena discs for too long will result in hard & dense rasmalai.

How do you preserve rasgulla?

How to store canned Rasgullas? Transfer the can content into a plastic container or glass along with the syrup and store it in a refrigerator. The leftover should be consumed within 2-3 days. Sugar acts as a preservative.

How many days can we store rasgulla?

As per the ‘Guidance Note on Safety and Quality of Traditional Milk Products” released by the food safety regulator, the Food Safety and Standards Authority of India (FSSAI), this year, Bengali sweets like rasgullas have a shelf life of just two days from the date of manufacture, when refrigerated.

Why is my Rasmalai too soft?

Secret 3 – Curdling milk when it is too hot leads to a chewy and rubbery chenna resulting in a rubbery and chewy Rasmalai.

How do you make Rasgulla?

In this step by step photo recipe of Rasgulla first chhena (aka paneer or Indian cottage cheese) is prepared from milk using lemon juice and then small balls prepared from it are cooked in sugar syrup to give it a sweet character. In this recipe, we have used Kirkland signature brand whole milk available in Costco to make Rasgulla.

Why did my rasgulla break?

Response: Hello Renu, the main reason behind breaking rasgullas is the excess moisture in chenna. Make sure that chenna has not too much moisture. If possible, try to use fresh chenna for the perfect rasgulla. You can make syrup with less sugar for cooking the rasgullas. I made these, they turned out to be good but had slight chewiness to them.

Can I use leftover syrup to make another batch of Rasgulla?

Response: Yes, you can use left over syrup to make another batch of Rasgulla. Hi, i tried to make chhenna with fresh milk (2litre bottle of cows milk kept in fridge) but when I knead my chhenna (after its been hanging for abt 30mmins) its always sticky never forms into a dough no matter how much i knead it.

Should rasgullas be crowded in the Pan?

Do not crowd the pan. If the pan is crowded, rasgullas will lose their shape and become flat. Squeeze all the boiled water out of the rasgullas before adding them to the syrup. Once excess water is removed, rasgullas will become spongy and ready to absorb the syrup.