I tried making rasgullas after watching a youtube video..it was a flopshow..it wasnt mentioned to maintain the consistency of the chashni..I had to throw them..Ur recipes are perfect with those little tips..which go a long way to make a recipe a success..Thankyou @Chef Kunal Kapur
I am writing this review after trying Rasgulla recipe for 3 times. Each time I failed. This was the 4 th and last attempt and an awesome result. Really very well explained. Thank you so much.
Sir apki receipy ki sabse khas baat ye hai ki aap har ingredient ko milane ka yani kaun si cheez kis liye dali ja rahi hai uska reson bhi batate hai jisse wo recipe hamesha ke liye yaad ho jati hai Thank you so much sir
I never believed that chef could be so honest to teach real recipes, I wanted this recipe since 10 years but was fooled by all chefs So god bless you and thankyou Please please also give real palak paneer smoky taste recipe
Dear Chef, I am from West India and always had a sweet tooth for Rasgulla which I used to buy from sweet shop. Seen your video yesterday and made up my mind to make this yesterday only and finally made Rasgulla this morning..Believe me, the Rasgulla turned out to be so amazing that I cannot believe my own self that I can be such a great sweet maker too.. All thanks to you Chef, my Rasgulla were made very perfect in the very first shot just because of your recipe. I always wondered whether I would be able to make Rasgulla ever in my life but it is all because of you that East Indian sweet recipe is made so perfect in very first shot of my life.. Thank you Chef for bringing East India on Our table in West India so perfectly.. 😘😍😇💕
Thank you sir. Being a Bengali I am really proud of our rich cuisine. It's really a treat before our Durga Puja. Do come to Kolkata during Durga Puja and see the extravaganza of goddess Durga .
It's amazing I just tried and eat before half an hour with my husband and 2.3 year old daughter they liked it. I am so happy because my daughter didn't like so much sweet(mithai) but she like these Rusgulla made by me yahooooo
Hello chef am from Mauritius n I tried yr recipe using powdered full cream milk. Mashaallah it was awesome. Used 500gm n I got around 40 rasgulla. It was so spongy n delicious. My husband doesn't like white rasgulla but told me now it's his favorite. Thx chef.
I like your narration as much as your recipes. Its so much less dramatic n less annoying unlike a few other chefs, you know who! Please don't change your style and focus on food.
I craved for Rasgulla today and thought to try out your recipe. And guess what, it turned out so soft and perfect that I was shocked to see I really did this. Thank you so much Chef Kunal. You're truly kind and kudos to you♥️
Hi nikhita i tried the same recipe 2 times and it didn’t went well.. they r not spongy at all .. do we need very small size or something? If u can help Pls let me knw
@Tapan Kol what do you mean by we stole your jagannath culture. thank god that there is a line of border , otherwise you people are ready to claim puri is in bengal.
Thank u so much chef for the wonderful tips u have shared while making this recipe …. Whenever I made rasgullas it always turned hard but today after following all ur tips made spongy rasgullas for the first time Alhamdulilah……thank u once again
Kunalji Thank you so much, uptill now I must have seen more than 100 Rossogolla recipe, but I think this is the pergect Rossogolla recipe. Thank You so much earlier I have seen your Amritsari fish fry and Chicken Biryani both are perfect. What is good about you is that you share small small tricks, ideas ,nuances which are extremely important. Thank You once again, and may God bless you in abundance. Regards Soumitra Chatterjee
I tried this today. Here is my review - 1) even after removing water from chhena as much as you did (kneading it while warm), it still had lot of water and it did not come together like yours. 2) the shape of your rasgullas also looked slightly flat. Mine were on the flatter side :( 3) Maida syrup was a great tip. Thanks.
Being a Bengali just loved the taste of, your recipe made, rosogolla. Your tips are always very effective. I specially follow the one where you taught how to check the salt after adding water to the food like khichdi. Your techniques are very doable and you teach really well. Thank you so much for this channel.
Thanks a lot kunal...loved your video...my husband who never liked rasagulla as it's seldom rubbery..but just tried it for the first time at home following your tips and it turned out great. Many Thanks
this video made my life so easier...I saw numerous videos earlier but they didn't explained in such details....Thank you chef 💕🥰 finally I will be able to cook spongy roshogulla🥰
sir i liked your 2 recipes in which your method of spreading khandavi was very useful for me and another recipe chumchum.thereafter i thoght to see your all recipes.i was very much impressed.thnx sir for your good eforts to help us
Total authenticity . Being a Bengali Rosogolla is pure love & spongy is my favourite too. Thank you chef ❤️❤️ Love from Kolkata. Please chef make some Mango Phirni/Keshar Rabdi in your next video.
Damn,, matlab maine itne videos dekhe he rasgulla receipe ke jab 1st lockdown laga tha nd i thought that how difficult is to make rasgulla.. but after watching your video, i have to try it once.. thank you sir for that chhote chhote, but important tips..♥️
I made Roshogulla’s first time with your recipe.With your recipe it came out perfect.I dont like Roshogulla usually.i think i have not tasted a good one.this turned out so well and i started loving it.Thank you so much for the recipe.
Hey iam really really happy I followed each of your tip and trick and succeeded after so many waste attempts.....thank you so much ....sooo soo very much 💕...it made my day really 🙏
@@rubbysamal822 Bengalis k bare mai bohot suna hai lekin odia ke bare mai kavi nehi suna aur koi Hindi flim Mai bhi nehi dekha.... Bengali culture bhot movie Mai dekha bhi aur bohot sare Bengali Bollywood Actors, Actress, Singers ko dekha hai.... Hum log Rasgulla and Sandesh bole tou Bengalis ka hi yade aate hai and Kolkata Rasgulla hamare Jaipur Mai bhot famous hai ..... Hamare Jaipur Mai bohot Bengalis rehete hai but odia ke bare Mai kabhi nehi suna esiliya puchha.....
Thank you so much Sir for this fantastic, delectable dish. You are such an amazing person. You are simply impeccable in your art. There is politeness and humility in your voice compassion in your eyes and your hands are undoubtedly magical. Your smile is so reassuring and beautiful. Your biggest fan. Huge respect for your passion, your knowledge and for you as a person. Lots of love and respect and gratitude. Stay safe and healthy and happy
Hiiii Kunal. Found your recipe very interesting and informative. Tried it. Everything went well. It was soft and spongy whilst it was warm. But somehow turned a little dense after cooling it in the fridge. What could be the possibility of it going dense.
I made Rasgullas as you're recepie, became very big round but after cool down on room temperature became flat type. Please let me what precautions to be taken. Thanks
Thank you so much Kunal sir for this amazing rasgulle..... I've tried this rasgulla recipe and came out with amazing results.... ( Meri mom believe hi nhi kr rhi thi ki maine bnaye hain ♥️😂) I'm really thankful to you ❤️ Lots of love from Bihar ❤️😍
Your recipes are amazing sir....you really put them in a simple yet interesting way...I love rasgullas ..they are heaven to me..i have tried your icecream,sheer khurma,and other dessert recipes and they turned out to be awesome.will surely try this recipe ...I would love to learn kheer kadam recipe as your next video....😍❤❤
Most of the times, when a traditional Bengali rasogolla is being made, it’s always better to use Chene wala pani to make chena , instead of vinegar, that usually end up with a traditional Bengali rosogolla which is exactly stays at the middle of spongyness and hardyness !
I am writing this review after trying the recipe.. I tried making rasgulla for the first time and it turned out awesome...thank you chef for such an amazing recipe..
Hello from Kenya! So I made these on Saturday.. I mashed the chenna and it ended up oily and difficult to roll crack free, but even when you mentioned that it's no longer going to work for Rasgullas at that point, I decided to go ahead and try and they turned out fantastic.. Only slightly dry, but really spongy.. My question is, should I squeeze the chenna less in future to make them more moist or should I cook them less? Another thing, very strange but out of the 20+ Rasgullas, same batch, 3 of them became wrinkly and shrunk.. Any idea why? Same batch, same heat..
@@mehakverma226mostly jayada logo ke sath mostly size reduce ya rasgulla flat hone ki problem atti hai aap chashni mai boil hone ke baad rasgulla ko jis pani mai transfer karte hai vo tap water na lai kar cold water use kare ise shock therapy kehte hai jis se rasgulla ka size reduce nahi hoga na flat honge
Sir when we keep rasgulla in fridge and after cooling when we take them out they get hard and their size of get reduced so what's the reason what shall I do? And sometimes they aren't sweet from inside just like only paneer taste no rasgulla feel...pls solve it..
So many times I have failed in making rasgulla that I started believing Rasgulla is a fantasy. But with ur recipe it's Fantasy made real for me now. Thanks Kunal!
Dear Sir, Special thanks for your uploaded video. I am foodie intrested in superb taste. My daughter made me do RASSGULLAA, your video helped me out, I am not a chef, rather I am BSc Chemistry. Art of cooking is nothing but precise Chemistry. I again thank you for being very precise. But KAPPOR SIR, one thing I did not do is rubbing panner is hot conditions, more over as you said hence I rubbed it less, otherwise make burji is what you said. But Sir, tukde karne ke baad, each tukada malne ke baad hi precise gola banta hai, thodasa fat, very less amount, haat main aata hai. Without proper malna nahi hota hai. My success is devoted for my daughter to GURUJI KUNAL KAPOORJI. God bless you with happiness, prosperity & abundant success in your life. Thank you very very much again.
Leave a 💕 if you love Roshogulla (Rasgulla). Also, do leave your dessert requests so I can make them in my next video! Happy cooking. 🤗
🤨 beetroot barfi 😃😃
💕💕💕💕💕💕💕💕
@Miloni Kolhe yes you can
❤️
@@KunalKapur I Love you 🙂
I tried making rasgullas after watching a youtube video..it was a flopshow..it wasnt mentioned to maintain the consistency of the chashni..I had to throw them..Ur recipes are perfect with those little tips..which go a long way to make a recipe a success..Thankyou @Chef Kunal Kapur
Sir ये रसगुल्ला के जाल के अंदर चाशनी का तो पता नही पर हमारा मन जरूर अटक गया है 🤤🤤🤤🤤🤤🤤🤤❤❤❤❤❤❤Thank you so much My favorite chef😎🤩
😋😋😋😋
😝😜sooo true
I am writing this review after trying Rasgulla recipe for 3 times. Each time I failed. This was the 4 th and last attempt and an awesome result. Really very well explained. Thank you so much.
Mere sath bhi hua aisa maine try kiya aur paneer jyada patla ho jata h
Eh lonkan no fudu bana reha hai eh nahi ds kini quantity kis di
I am not able to bind the chena into a dough
I made it in first time, superb.
Sir apki receipy ki sabse khas baat ye hai ki aap har ingredient ko milane ka yani kaun si cheez kis liye dali ja rahi hai uska reson bhi batate hai jisse wo recipe hamesha ke liye yaad ho jati hai
Thank you so much sir
I never believed that chef could be so honest to teach real recipes, I wanted this recipe since 10 years but was fooled by all chefs
So god bless you and thankyou
Please please also give real palak paneer smoky taste recipe
No-one else but kunal kapoor: Or yeh ho gaya aapka aaj ka amul ka nuskha❤
Following you since master chef ❤
You didn't mention which milk
Dear Chef, I am from West India and always had a sweet tooth for Rasgulla which I used to buy from sweet shop. Seen your video yesterday and made up my mind to make this yesterday only and finally made Rasgulla this morning..Believe me, the Rasgulla turned out to be so amazing that I cannot believe my own self that I can be such a great sweet maker too.. All thanks to you Chef, my Rasgulla were made very perfect in the very first shot just because of your recipe. I always wondered whether I would be able to make Rasgulla ever in my life but it is all because of you that East Indian sweet recipe is made so perfect in very first shot of my life.. Thank you Chef for bringing East India on Our table in West India so perfectly..
😘😍😇💕
which type of milk did you use?
Thank you sir. Being a Bengali I am really proud of our rich cuisine. It's really a treat before our Durga Puja. Do come to Kolkata during Durga Puja and see the extravaganza of goddess Durga .
Odisha enters the chat
It's amazing I just tried and eat before half an hour with my husband and 2.3 year old daughter they liked it. I am so happy because my daughter didn't like so much sweet(mithai) but she like these Rusgulla made by me yahooooo
Made this ...I can't believe that I did it in 1st attempt... My parents tates it said "Bhut acha ban h "Thank you so much sir 😇😍
Bhai maza aa gaya. Itne aache rasgulle bane. Sab ko bahut pasand aaye. Thode pichak gaye the but taste was amazing. Thanks a lot.
Hlo pls mujhe bhi bata do kaise bnaye aapne ?
I tried this recepie it was best rasgulla i have ever had i totally followed your receipie and it was awsome
Yesterday I tried it for the very first time and it turned out so soft and delicious 😋 Thank you chef Kunal your tips helped me alot😊
Hello chef am from Mauritius n I tried yr recipe using powdered full cream milk. Mashaallah it was awesome. Used 500gm n I got around 40 rasgulla. It was so spongy n delicious. My husband doesn't like white rasgulla but told me now it's his favorite. Thx chef.
I like your narration as much as your recipes. Its so much less dramatic n less annoying unlike a few other chefs, you know who! Please don't change your style and focus on food.
I craved for Rasgulla today and thought to try out your recipe. And guess what, it turned out so soft and perfect that I was shocked to see I really did this. Thank you so much Chef Kunal. You're truly kind and kudos to you♥️
Hi nikhita i tried the same recipe 2 times and it didn’t went well.. they r not spongy at all .. do we need very small size or something? If u can help
Pls let me knw
Hi nikhita can you please tell me did you used cow milk or buffalo milk
Thank you chef. I tried this recipe and it was my first time trying something but it was so delicious. Thank you very much 😃
I tried it and it's fantastic.Your tips helped me a lot and it's just tastes as restaurants 😋.Your recipes are superb👍
Aapki recipe se mene sponge bnaye uske baad uski rasmalai bna Li
It's amazing taste 😍 thanku very much sir 🌸
Thnku so much ser 🥰 mne kl video dekhi apki aur ajj bnaya first time aur vo bht bht bht acha bna mummy papa aur sb logo ne bht tarif ki 😅thnku ser
Being an Odia, Rasagolla is not just a sweet it's an emotion😍 love from Odisha ❤️
Odisha " rasagolla "please ....banaiaa...Lord Jagannath ji ke liye...
@Tapan Kol lol nice joke
@Tapan Kol what do you mean by we stole your jagannath culture. thank god that there is a line of border , otherwise you people are ready to claim puri is in bengal.
@Tapan Kol and we claming bose was from odisha just like you people claiming that Droupadi Murmu is from bengal .
I am proud to be Bengali and I love rasogolla one of my favourite sweet in the world sir
Me too
Amaro
Bhai meri b
Rasogulla kiska favourite nai hai Bhai 😀
@@abhirajsingh4421 yes bro and love you bro
Made it.. Was perfect.. I just didnt knead it for longer because of which it became a lil stiff not as soft as in video.. Rest, it tasted delicious ❤️
इसके पहले हमने रसगुला बनाया था लेकीन ओ सपंजी नही हुआ लेकिन अब आपका वीडियो देखने के बाद अब स्पंजी होगा धन्यवाद शेफ
Thank u so much chef for the wonderful tips u have shared while making this recipe …. Whenever I made rasgullas it always turned hard but today after following all ur tips made spongy rasgullas for the first time Alhamdulilah……thank u once again
Kunalji Thank you so much, uptill now I must have seen more than 100 Rossogolla recipe, but I think this is the pergect Rossogolla recipe. Thank You so much earlier I have seen your Amritsari fish fry and Chicken Biryani both are perfect. What is good about you is that you share small small tricks, ideas ,nuances which are extremely important. Thank You once again, and may God bless you in abundance. Regards Soumitra Chatterjee
Your recipe is perfect ! I tried and find it best from all other recipes.
I tried this today. Here is my review -
1) even after removing water from chhena as much as you did (kneading it while warm), it still had lot of water and it did not come together like yours.
2) the shape of your rasgullas also looked slightly flat. Mine were on the flatter side :(
3) Maida syrup was a great tip. Thanks.
Being a Bengali just loved the taste of, your recipe made, rosogolla. Your tips are always very effective. I specially follow the one where you taught how to check the salt after adding water to the food like khichdi. Your techniques are very doable and you teach really well. Thank you so much for this channel.
Many just make videos of food for entertainment but you are the one which makes it for viewers like us who want to try and learn
Thanks a lot kunal...loved your video...my husband who never liked rasagulla as it's seldom rubbery..but just tried it for the first time at home following your tips and it turned out great. Many Thanks
Thanks a lot
It Turned out be good now I'm watching this again as a revision for diwali festival🎉🥳🥳
I am here because of bondita in BARRISTER BABU...
Muje btaye ki apke soft bnate kyuki mere dense hogye chasni m dalte hi spongy nhi ho pae
this video made my life so easier...I saw numerous videos earlier but they didn't explained in such details....Thank you chef 💕🥰 finally I will be able to cook spongy roshogulla🥰
You absolutely right his recipe and instructions on the right technique is the best 👌👍
I'm not bengali but I also love roshogulla💕
sir i liked your 2 recipes in which your method of spreading khandavi was very useful for me and another recipe chumchum.thereafter i thoght to see your all recipes.i was very much impressed.thnx sir for your good eforts to help us
Really very nice.I had tried this many times before with other recipes but failed .This time it is perfect. Thanks a lot chef.
Being a Bengali Roshogolla is the heaven on earth for me..💕💞💕 lots of love from Kolkata ❤
Mee too
Hum bengali to nhi hi per hum ko rasgulla bahut pasand haii
It's looking so delicious , mouth watering . Will Definately try this 😍😘❤️☺️🙏
Total authenticity . Being a Bengali Rosogolla is pure love & spongy is my favourite too. Thank you chef ❤️❤️ Love from Kolkata. Please chef make some Mango Phirni/Keshar Rabdi in your next video.
Damn,, matlab maine itne videos dekhe he rasgulla receipe ke jab 1st lockdown laga tha nd i thought that how difficult is to make rasgulla.. but after watching your video, i have to try it once.. thank you sir for that chhote chhote, but important tips..♥️
It is the most famous and fabulous bengali mishti
We call it roshogolla
It's a pure delight
Luv it😋♥️👌
I use to find rasgulla a really complicated dish but when I watched your video it seems to be super easy, thankyou chef🙏
☺️☺️✨
I was craving for the rashogulla in lockdown..and through your amazing recipe I made the same..thnks a lot
I made Roshogulla’s first time with your recipe.With your recipe it came out perfect.I dont like Roshogulla usually.i think i have not tasted a good one.this turned out so well and i started loving it.Thank you so much for the recipe.
I tried but it spoiled....when I give balls in boiled syrup...rasgulla got spoiled...and made a milk like solution
Cow milk or buffalo milk?
@@ankitbhardwaj83 cow milk
hii sir,,,,mene rasgulla banaya mujhe trust nhi huaa ki mene bna liya ,,,,kyoki mene pehle ek baar try kiya tha to mujhse nhi bna pr aapki recipe dekh kr parfect bn gya ,,,thx ☺️
Finally my wait is over at 2:45am EST😍
Thank you so much Chef. Transfer to thinner syrup is a good idea. It is my favorite mithai. So again thank you.
Wll definitely try this on Eid thnx chef ur the best chef ever
રસગુલ્લા માં ખાંડનું પ્રમાણ કેટલું દૂધ નું પ્રમાણ કેટલું
Hey iam really really happy I followed each of your tip and trick and succeeded after so many waste attempts.....thank you so much ....sooo soo very much 💕...it made my day really 🙏
Uff Allah may bohot bar try kiya may abi tak success nahi howa in sha Allah again karonga love From Bangladesh 😍😍
OMG u made my day. Thank you thank you thank you so much for making my favourite sweet. 🙏
All bengali loves Rossogolla
I'm proud to be odia because Rasgulla is fabulous sweet of World it's origin is odisha 😍
Bhai ea odia Kon hota hai??
Odia ek language hota hay, odisha me odia language bolte hen Or rasgulla odisha me famous hay
@@rubbysamal822 Bengalis k bare mai bohot suna hai lekin odia ke bare mai kavi nehi suna aur koi Hindi flim Mai bhi nehi dekha.... Bengali culture bhot movie Mai dekha bhi aur bohot sare Bengali Bollywood Actors, Actress, Singers ko dekha hai.... Hum log Rasgulla and Sandesh bole tou Bengalis ka hi yade aate hai and Kolkata Rasgulla hamare Jaipur Mai bhot famous hai ..... Hamare Jaipur Mai bohot Bengalis rehete hai but odia ke bare Mai kabhi nehi suna esiliya puchha.....
Dear I think its origin is from Kolkata....not odisha....
@@koushikmahinda2548 Thanks for supporting us 😀😀🙏🙏.. Hum Bengalis to yeah odia k chakkar mein sharma gaye ❤️❤️
Thank you so much Sir for this fantastic, delectable dish. You are such an amazing person. You are simply impeccable in your art. There is politeness and humility in your voice compassion in your eyes and your hands are undoubtedly magical. Your smile is so reassuring and beautiful. Your biggest fan. Huge respect for your passion, your knowledge and for you as a person. Lots of love and respect and gratitude. Stay safe and healthy and happy
Thank u
@@KunalKapur Thank you so much Sir 💓😊
Food ke pichhe ka science aap itane achhi tarhase samajhate dil khoosh ho jata rasgulla jabardast bane thanks for sharing
Thank u sir for this video 🙏
Really very nice.. I had tried this many times before with other recipes but failed. This time it is perfect.👍👍👍
Being an Odia, Rasgulla is not just a sweet it's an emotion 😍
True
but yours rasgulla is not spongy
CHEF UR INCREDIBLE MAGICAL INDIAN MASTERCHEF 💎⚜..
Right ✅
Being a bangali rasogolla is my favorite sweet. Kolkata's best sweet is rosogolla.❤
Right ✅
Main abi cooking to nhi krti but aap ki video humesa dekhti hu ♥️♥️
Sir mene rasgulle ki kafi vedeo देखि लेकिन आप की vedeo सबसे best hai very best
Hiiii Kunal. Found your recipe very interesting and informative. Tried it. Everything went well. It was soft and spongy whilst it was warm. But somehow turned a little dense after cooling it in the fridge. What could be the possibility of it going dense.
You shouldn't cool it in fridge for first 6-7 hours after making
Thank you Chef Kunal for explaining in details 🙏🏻
I made Rasgullas as you're recepie, became very big round but after cool down on room temperature became flat type.
Please let me what precautions to be taken.
Thanks
Ice water can be great option to hold the shape
Can we use tetra pack milk? I love the way you explain everything..
I tried ur all dish according to ur guidance it's really yummy taste all recipe
Requested rosogolla on the chamcham video and got it.. another Request is rasmalai hope to see it soon on your channel..
sure
Waiting for that 😊
Thank you so much Kunal sir for this amazing rasgulle.....
I've tried this rasgulla recipe and came out with amazing results.... ( Meri mom believe hi nhi kr rhi thi ki maine bnaye hain ♥️😂)
I'm really thankful to you ❤️ Lots of love from Bihar ❤️😍
I am Bengali thanks a lot for the video sir
Wo hlo , rasagulla odisha ka hai .... Samajh 🤦♂️🙄🙄🙄
@@tusarkantasahoo2003 Facts dekh le bro, WB hi rosogolla ka inventor h, odisha walo ne bass copy kiya tha.
Hello sir,, i made it 1st time, and it's amazing and dillishious bane,,, Tq👏🏻👏🏻
What an amazing job on making Rasgulla, fabulous. Looks so yummy and perfect. Sir you do a great job with all the recipes.
Your recipes are always good sir... 🙏
Yes❤️
Hajur ko recipe pani ramro huncha hajur
I made rasgulla, it turned out to be super yummy 😋
Thanks, chef, for this recipe!!! Please do share the recipe of Odia Pahala Rosogolla too, along with tips and tricks! 😍
I made rasagulla s today it's amazing thanks a lot all the tips helped ...
You are a super chef for me. Whatever i cook according your instructions comes out perrrr,,,,fect.
Your recipes are amazing sir....you really put them in a simple yet interesting way...I love rasgullas ..they are heaven to me..i have tried your icecream,sheer khurma,and other dessert recipes and they turned out to be awesome.will surely try this recipe ...I would love to learn kheer kadam recipe as your next video....😍❤❤
We get a lot to learn from you sir you are a very big inspiration to every young cook thankyou so much for your videos btw love your videos 💓💓
👍 yes
Thanks chef for making my requested video 😀
you're welcome!
@@KunalKapur my pleasure, chef😃
@@KunalKapur sir I just tried you're recipe but it didn't turn 's spongy please help me
I tried this & it's really a v good rasgulle At first attempt. Thank you so much.
Most welcome 😊
I made rasgulla by this recipe. It was sooo delicious and spongy. Must try this recipe.
Sach me
1:08 par mera fav. Reaction .Cute reaction so so super cute🤩🤩🤩mere favorite chef in tha world.
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Most of the times, when a traditional Bengali rasogolla is being made, it’s always better to use Chene wala pani to make chena , instead of vinegar, that usually end up with a traditional Bengali rosogolla which is exactly stays at the middle of spongyness and hardyness !
exactly..
Garma garam rasgulla khane mein bhi maza hai but it's upon you, kunal ji apki recipe bohot acchi hoti hai
I am writing this review after trying the recipe.. I tried making rasgulla for the first time and it turned out awesome...thank you chef for such an amazing recipe..
Hello from Kenya! So I made these on Saturday.. I mashed the chenna and it ended up oily and difficult to roll crack free, but even when you mentioned that it's no longer going to work for Rasgullas at that point, I decided to go ahead and try and they turned out fantastic.. Only slightly dry, but really spongy.. My question is, should I squeeze the chenna less in future to make them more moist or should I cook them less? Another thing, very strange but out of the 20+ Rasgullas, same batch, 3 of them became wrinkly and shrunk.. Any idea why? Same batch, same heat..
Loved your recipe, however the movement they were out of gas the spunch was lost, any suggestions why it would have happened
Same here ... :(
Hlo chef !
Waiting for it eagerly 😁
Nd i am the first one 😂
Hello Himanshi!
@@KunalKapur boys ko bhi reply de diya karo kabhi 🙏
Ye Maine kal hi banaya tha jaise aap ne bataya thi waise hi bahut hi yummy bani thi thanks aapko ❤ ❤❤❤❤
Sir MOH me Pani Agya Dekh Kar. Bahut achhi bani. Main v try karungi sir. Banane time koi problem Hoi to jarur batayungi. Thanku.
The rasgulle I made was not spongy And when it was taken out of the pan, its size became smaller and then they did not absorb the sugar syrup ..
You followed this recipe?
Yes mere bhi same aise hi smaller size k hogye
@@mehakverma226mostly jayada logo ke sath mostly size reduce ya rasgulla flat hone ki problem atti hai aap chashni mai boil hone ke baad rasgulla ko jis pani mai transfer karte hai vo tap water na lai kar cold water use kare ise shock therapy kehte hai jis se rasgulla ka size reduce nahi hoga na flat honge
Maine sugar syrup main dale Or vo to ander ja ke paneer ke tareh ho gaye sugar bhi kharab Or dhana bhi kharab
Hello chef ! Have messed it before ! Waiting for some real peice of advice !
Sir when we keep rasgulla in fridge and after cooling when we take them out they get hard and their size of get reduced so what's the reason what shall I do? And sometimes they aren't sweet from inside just like only paneer taste no rasgulla feel...pls solve it..
Same with me
Same bro
It is because the chasni which you used for boiling was not thick enough,
Rasgula reduce their size u use cold water instead of tap water after boiling in chashni it is called shock therapy ur rasgulla size remain same
@@riturathi4681 thnq
So many times I have failed in making rasgulla that I started believing Rasgulla is a fantasy. But with ur recipe it's Fantasy made real for me now. Thanks Kunal!
I tried in first attempt i got nice results
Dear Sir,
Special thanks for your uploaded video. I am foodie intrested in superb taste.
My daughter made me do RASSGULLAA, your video helped me out, I am not a chef, rather I am BSc Chemistry. Art of cooking is nothing but precise Chemistry. I again thank you for being very precise.
But KAPPOR SIR, one thing I did not do is rubbing panner is hot conditions, more over as you said hence I rubbed it less, otherwise make burji is what you said. But Sir, tukde karne ke baad, each tukada malne ke baad hi precise gola banta hai, thodasa fat, very less amount, haat main aata hai. Without proper malna nahi hota hai.
My success is devoted for my daughter to GURUJI KUNAL KAPOORJI. God bless you with happiness, prosperity & abundant success in your life.
Thank you very very much again.
I use the filterate to keep the concentration of sugar syrup in check n it comes out excellent everytime👍👍
World's best masterchef.....my favorite
Omggggg I tried them for the first time and they came out Soo gooddd 💗💗💗💗lots of love
this recipe is best i tried it thank you chef