Patanjali Rasgulla: Unpacking and User Review (Hindi) (1080p HD)

Watch out unpacking and user review (sensory reception) of newly launched Patanjali Rasgulla (Indian sweet made from cow milk). (Voice : Hindi)

Patanjali Rasgula is made from cow’s milk in sugar syrup with rose water.

Nutritional Facts of Patanjali Rasgulla (100g)

• Energy (Kcal) : 261
• Total Fat : 3.0g
• Saturated Fat : 2.3g
• Cholesterol : Traces (less than 5mg)
• Total Carbohydrate : 53.5g
• Dietary Fibre : 0g
• Added Sugar (Sucrose) : 50g
• Protein : 5g

Ingredients : Sugar, Water, Chhena and Rose Water

Number of pieces per container (1kg) is around 16 pieces.

• Net Weight : 1Kg
• Drained Weight : 400g

How to reduce Sweetness of Patanjali Rasgula

To reduce the sweetness and to increase the sponginess, remove a portion of syrup and add equivalent quantity of luke warm water. Serve after 15 minutes.

How to make Rasmalai from Patanjali Rasgula:

Make Rasmalai by dipping squeezed Rasgullas into concentrated hot milk, add saffron and cardamom to taste.

How to open Patanjali Rasgulla Can : 

• 1) Lift the ring of rasgulla can and bend it back.
• 2) After lifting up the upper part of rasgulla can, pull up and peel back slowly as shown in video. 

Rasgulla is a syrupy dessert popular in the Indian continent. It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. 

No one can get them perfect on the first time, after a repeated number of trials and errors, you will get them right.

Everything matters in the making of perfect Rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. 

• Preparation Time : 10 minutes
• Cooking Time : 10 minutes 
• Makes : 16 Rasgulla

Ingredients

• Milk : 2 cups
• Water : 1 and 3/4 cup 
• Sugar : 1 cup
• Lemon Juice : 1 and half tbsp
• A pinch of cardamom powder or A few drops of rose essence

Method to make Rasgulla in Home :

• 1) In a vessel, bring milk to a boil. Add a tablespoon of lemon juice to it and mix until milk curdles. 
• 2) Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates. 
• 3) Switch off the heat and strain paneer in a cheese cloth. 
• 4) Wash the paneer with fresh water to wash away the sourness of the lemon. 
• 5) Bring the edges of cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 
• 6) Knead paneer to make a smooth pliable. Knead it for 10 minutes.
• 7) Divide paneer dough into equal size small portions and shape each portion into a smooth round ball.
• 8) In a wide vessel, add the sugar and water and allow the sugar to melt. 
• 9) Now reduce the heat to medium flame and add the rasgullas carefully. 
• 10) Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 
• 11) Then switch off the flame and let them cool completely. 
• 12) Refrigerate it and serve chilled. 

Note :

• The whey water can be used for making chapathi dough which makes chapathis very soft.
• After the lemon juice/curd is added stir well and continuously till the whey water clears out completely.

ध्यान दें:

छैना बनाने के लिए दूध को ठंडा ज़रूर कर लें. चाहें तो आधा कप पानी मिलाकर भी इसे तुरंत ठंडा कर सकते हैं. इससे छैना नरम और रसगुल्ले स्पंजी बनते हैं. छैना अगर सख्त हो तो रसगुल्ले भी सख्त बनते हैं और फ़ैल जाते हैं.

छैना के गोलों को हमेशा उबलते पानी में ही डालें, नहीं तो गोले फ़ैल जाएंगे.

Consideration :

• Patanjali rasgulla is little more sweeter than other brands packed rasgulla. And it is not advisable for consumption for diabetic patient. 
• After opening rasgulla tin, consume all rasgulla on within one week.

Our Review :

Patanjali rasgulla is having sponginess feeling and its sugar syrup has flavour of rose. 

Price wise also, Patanjali rasgulla is not costly as compare to other brands. And it is available at price of Rs 180/- from Patanjali Health Store.

Rasgulla by Tarla Dalal / Diwali Special Mithai

Remember that everything matters in the making of perfect rasgullas - from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. 

So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! If buffalo's milk is not available you can make the recipe using 5 cups cow's milk.

• Preparation Time : 10 Minutes
• Cooking Time : 10 Minutes
• Makes : 16 Rasgulla

For the Chenna

• 2½ cups (1/2 litre) cow's milk
• 2½ cups (1/2 litre) buffalo's milk 
• 1½ tbsp lemon juice

Other Ingredients

• 1 cup sugar 

For the Chenna

• Combine the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring to a boil.
• Switch of the flame and wait for 1 minute, while stirring occasionally. 
• Add the lemon juice gradually and keep stirring gently.
• Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
• Strain using a muslin cloth. Discard or store the whey.
• Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. 
• Tie and hang for 30 minutes for the extra water to drain out. 

How to Proceed 

• 1) Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
• 2) Mean while, squeeze the muslin cloth to drain any more water remaining.
• 3) Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps. 
• 4) Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
• 5) Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
• 6) Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
• 7) Remove gently into a bowl, refrigerate and serve chilled.