Odisha Famous Rasgulla

Odisha Famous Rasgulla


  • 1 litre milk to make chhena (khira)
  • lemon juice (lembu)
  • 1 tsp all purpose flour (maida)
  • 2 cups sugar (chini)
  • 1 tsp cardamoms powder (gujurati gunda)
  • ½ tsp Rose water (golapa jala)

Part I: Make Chenna – Heat milk over medium heat in a saucepan and bring to a boil for about 10 minutes. Stir in lemon juice and stir well. Paneer (Chenna) will split, and turn off the flame when you see clear water. Let them cool down for 10-15 minutes. Then drain away all the water, place paneer over a strainer on a muslin cloth. To get rid of the lemon scent, wash paneer with fresh water. Then click

Part II: Making rasgolla and sugar syrup – Place the paneer in a tub, add the flour and fine cardamom powder (optional) and knead the paneer to make it soft and smooth.(Tips: the smoother the rasgollas are kneaded). Then make small balls of paneer, and hold them aside. (Tips: to make a rasgolla pink, typical of Odisha rasgolla, place a small piece of sugar caramel in the center of the rasgolla.Mix 2 cups of water and 2 cups of sugar, cardamom powder, rose water in a pressure cooker, and place the paneer balls in the cold mixture for sugar syrup. Make sure you apply enough water in the sugar to dip the balls. Then cook the balls in the pressure cooker over a low to medium heat for 30-45 mins. Usually your rasgollas are ready after 2 whistle over medium sun.

* Note: She really tastes like the popular Odisha Pahala Rasgollas. Contrary to common opinion, Rasagolla originated about 600 years ago at Puri in Odisha before spreading to Bengal’s neighboring province.

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