Odisha Rasagola, also known as Pahala Rasagola, is a traditional Indian sweet originating from the state of Odisha. Rasagola is made from chhena (Indian cottage cheese), sugar, and sometimes flavored with cardamom or saffron.
The dish is typically prepared by first making small balls of chhena, which are then cooked in a sugar syrup until they become soft and spongy.
he origin of Rasagola has been a matter of debate between Odisha and West Bengal, as both states claim to be the birthplace of this delectable sweet.
Odisha Rasagola holds cultural significance and is often served during festivals, celebrations, and special occasions in Odisha.
It's a beloved dessert among locals and is also gaining popularity across India and even internationally.
The traditional method of making Odisha Rasagola involves skilled craftsmanship and attention to detail to achieve the perfect texture and taste.
While commercial variants are available, many people prefer homemade Rasagola for its authentic flavor and freshness.
For Chhena (Indian Cottage Cheese):
– 1 liter of whole milk
– 2 tablespoons of lemon juice or vinegar
Prepare Chhena:
1. Heat the milk in a heavy-bottomed pan and bring it to a boil.
2. Once the milk comes to a boil, reduce the heat to low and add lemon juice or vinegar gradually while stirring continuously.
– Place the chhena on a clean surface and knead it well with the heel of your hand until it becomes smooth and soft. This process may take around 8-10 minutes.
– Divide the chhena into small equal-sized portions and roll them into smooth balls without any cracks. Ensure there are no air bubbles in the balls.
For Sugar Syrup:
– 4 cups of water
– 1 cup of sugar
– A few cardamom pods (optional)
1. In a wide and deep pan, add water, sugar, and cardamom pods (if using).
Bring the mixture to a boil, stirring until the sugar completely dissolves.
Reduce the heat to medium and gently drop the chhena balls into the syrup.
– Cover the pan with a lid and let the chhena balls cook in the sugar syrup on medium heat for about 15-20 minutes.
– The Rasagola balls will double in size and become spongy.
– Once cooked, remove the Rasagola from the syrup and let them cool to room temperature.
– You can serve Rasagola either warm or chilled. Enjoy this delicious sweet treat!