Soft Gulabo Rasgulla in Stahl Versatil Pressure Cooker


Pink is the colour of the 9th & last day of #StahlNavratri and we’re celebrating the same with some deliciously spongy Gulabo Rasgullas!

The most important thing for making good rasgullas is the cooking pan. Our Blogger (Neha Deepak Shah) is using the Versatil Pressure Cooker which according to her is just perfect! It has 2 lids: the clasp-on lid and the transparent glass lid, which make the process of cooking easier.




  • 1 Litre Milk
  • 2 tbsp Lime Juice / Vinegar mixed with 2 to 3 tbsp water
  • 2 cups Sugar
  • 8 cups Water

Lots of key points to remember to avoid going wrong. All you need is some good quality cow’s milk, lime juice & sugar to make these.


    🌟 Vishesh Tippani:

    1. Use Full Fat Cow’s Milk
    2. For best results, use non-homogenized milk (Kaccha Milk)
    3. Once you heat the milk, cool slightly before adding the lime juice
    4. Do not over- squeeze and dry out the Chennai. These will make the rasgullas very dense and they won’t puff up.
    5. Put the chenna balls when the water is bubbly and boiling
    6. When cooking the rasgullas, do not open the cooker in between.
    7. Use a big saucepan with a lid or a big cooker. They need SPACE to double in size. Don’t overcrowd them.
    8. To test if the Rasgullas are ready, put one in a deep bowl with water and they should sink to the bottom & not float.
    9. Once cooked, keep the rasgullas covered in the saucepan you cooked it in & do not open it. Let it come to room temperature.
    10. Once it has cooled down, you can refrigerate this or enjoy it as it is.
    11. Rasgullas hardening in the fridge is normal, remember, milk has fat which solidifies at cold temperature, simply bring it to room temperature or just slightly cold and serve. What I do is I simply microwave in a covered container for 20 to 25 seconds depending on the quantity. This is not to heat it; this is only to bring it to room temperature.




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