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My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and time.

I did cut some corners last time:
1. Did I not dry the curd enough?
2. Did I not knead the curd enough?
3. Was the sugar syrup used for boiling not saturated enough?

Any clues?

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Can we get the recipe you used? What corners did you cut? –  rfusca Jan 6 '12 at 1:42
    
it might be due to you may be using paneer made from buffalo's milk,for making softer rasagullas you should use paneer of cow's milk. –  Sunishtha Singh Mar 2 '13 at 15:27
    
@rfusca, the not-drying-the-curd-enough and not-kneading-the-dough-enough corners might have been cut... –  CMR Mar 22 '13 at 20:47
    
@Sunishtha_Singh, I am not sure if I am using cow's milk, but have used the same milk earlier, and have dished out excellent (from my perspective) rosogollas... –  CMR Mar 22 '13 at 20:48

1 Answer 1

up vote 5 down vote accepted

I think the water content of the rasgullas cause it to break.

To make sure that they're ready, after you drain the water from the paneer, take a bit of paneer on your palm and knead it with your thumb for about 40 seconds. You should be able to roll out a firm yet smooth ball off it. If you can't form balls, it means you will have to squeeze out more water from the paneer. In the end you should have something like a soft dough.

It takes a while to get it just right. If you can't make perfect balls in your first few shots at it, you can make rasmalai/ kheer/paneer pedas out of it, so it won't be a wasteful disaster after-all.

Refer to these articles/videos: Sources : 1, 2, 3, 4

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Thanks Reno, hope that does it –  CMR Feb 17 '12 at 16:35

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