Authentic Odisha Rasgulla Recipe: Soft, Spongy Cheese Balls in Sweet Syrup
1 hour 45 minutes
740 reads
About Authentic Odisha Rasgulla Recipe: Soft, Spongy Cheese Balls in Sweet Syrup
Indulge in the heavenly delight of authentic Odisha Rasgulla, a melt-in-your-mouth Indian sweet. This recipe unveils the secrets to creating perfectly soft cheese balls, simmered in a fragrant cardamom-infused sugar syrup. Each bite offers a delightful balance of creamy sweetness and delicate spice.Made with simple, fresh ingredients, this classic dessert is perfect for any occasion – from festive celebrations to everyday indulgence. Learn how to master the art of chenna (Indian cheese) preparation and achieve the signature spongy texture that defines this beloved treat.Follow our step-by-step guide and impress your family and friends with this timeless masterpiece of Indian cuisine. Get ready to experience the true taste of Odisha!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep1 hour
Cook45 minutes
Total1 hour 45 minutes
Ingredients
For the Chenna (Indian Cheese)
- 2 ltr Milk full-fat milk is essential for the best texture.
- 3-4 tbsp Lemon Juice or other acid like white vinegar. adjust depending on the milk's fat content.
- Several Ice to quickly cool the chenna and prevent further curdling.
Instructions
Preparing the Chenna
- Heat the milk in a heavy-bottomed pan over medium heat. Once it comes to a gentle boil, remove from heat. Slowly add the lemon juice (or vinegar), stirring gently. The milk will begin to curdle. Let it stand for about 2 minutes without stirring.
- Add the ice cubes to stop the cooking process. Allow to cool completely.
- Drain the whey using a fine-mesh sieve or cheesecloth. Rinse the chenna (curdled milk solids) under cold running water 2-3 times to remove any remaining acidity.
- Gather the chenna in the cheesecloth and squeeze out any excess water. Hang the cheesecloth bundle for 45-60 minutes to allow more whey to drain.
Kneading and Shaping the Rasgullas
- Once the chenna is well-drained, place it on a clean surface. Knead it thoroughly for at least 10 minutes until it becomes soft and pliable like dough. If it's too dry add a tiny bit of milk.
- Roll the chenna into small, lemon-sized balls. Aim for approximately 20-25 balls.
Making the Sugar Syrup
- In a pressure cooker or heavy-bottomed pot, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add the cardamom powder.
- Gently add the chenna balls to the boiling sugar syrup. If using a pressure cooker, cook for one whistle on medium heat. Alternatively, gently simmer the rasagullas in an uncovered pot until they double in size and become translucent (about 20-30 minutes, depending on size and heat).
Serving
- Let the rasagullas cool slightly in the syrup. Serve warm or chilled. Enjoy!
Recipe Notes
Expert Tips for Perfect Rasgullas
- Use full-fat milk for a richer, creamier chenna.
- Kneading the chenna is crucial for achieving the signature soft texture. Don't rush this step!
- Avoid overcrowding the pot when simmering the rasagullas in syrup. This ensures even cooking and prevents them from sticking together.
- For extra flavor, add a pinch of saffron to the sugar syrup.
Related Posts You May Like
Recipe Nutrition
Calories: 82kcalCarbohydrates: 21gSugar: 21g
Sai Priya
Articles: 34
5 Comments
Leave a Reply
You must be logged in to post a comment.
This is so tempting! Thank you.
This looks so good! Appreciate the share.
This is so inspiring! Can’t wait to cook it.
This looks so inviting! I’m eager to try it.
This is exactly what I was looking for!