Skip to main content

Rasgulla & Rasmalai: Odisha Pahala Rasgulla in 5 Minutes


The word rasmalai sounds so blissful - with all the ras intact. 
Well, I am sharing with you a gur rasmalai and rasgulla recipe that uses toned/low-fat milk. This does make a healthy sweet that you can indulge in guilt free. Of course, I am not saying you should be doing this daily. Pahala rasgulla is a special sweet in Odisha. I love the brown tint of this Odiya sweet and its spongy texture.
paneer rasgulla sponge Odiya recipe


sponge pahala rasgulla Odiya recipe 

Here, I would like to declare that I have stopped buying white or refined sugar. Rather, I have chosen to substitute it with its healthier alternatives:


  • jaggery
  • raw cane sugar
  • honey
  • fruit purees



paneer rasgulla



Without further ado, let's see the rasgulla recipe. I wanted to go ahead with rasmalai as well, but I want to be fully confident here before making rasmalai. Worry not! Will do so shortly.




rasogollah





















































Call it rasogollah, rasugullah, or chenna meetha, this less sweet delicacy is going to tinkle your taste buds. The no fuss recipe uses paneer (cottage cheese), sugar, and water - the simplest of ingredients available in every home. Yes, it's as simple as that.

Can it get simpler than this?

Wondering how could a delicacy like this be so simple to churn out?

I have been fond of rasogollah since childhood. The rasogollah I used to savor during childhood was more like gulab jamun. I am looking for a recipe to make that kind of rasogollah, but thus far have not been able to get my hands on it. Everytime I Google rasogollah, I am driven to the sponge rasgulla.

Nevertheless, I have tried sponge rasgulla many times, and everytime I love the less sweet dessert that I learned to make last year. Hubby dear loves these sponge rasugullah, which originated in his home state of Odisha. Initially I did not like this kind of rasogollah, but after marriage, I have got so used to the Odiya style of spongy sweet made from chenna (cottage cheese).

Usually this recipe uses high fat milk for good results. But I use toned/skimmed milk, so try everything with this low fat milk. It never disappoints.

Let's come back to the recipe


Ingredients
250 grm Paneer (I have used cottage cheese made from low fat/skimmed/toned milk - you may use one with cow's milk/full-fat milk) - (HOW TO MAKE PANEER IN 5 mins)
Jaggery powder-1 cup (more if you want it sweeter-- I took 1/2 cup only )
Water- 3 cups
elaichi (cardamom)

Procedure
how to make rasgulla quickly









































Quick paneer. Here is how you can make 5-minute paneer with one pot one shot.
Strain paneer and allow it to cool down. I allowed the panner to sit in a tea strainer until all water was gone.





 Then add 1 tsp of water to the paneer and start kneading it.
Knead into a very smooth dough - it will need a lot of hard work. You may continue to press it with your palms again and again until it becomes smooth - silky smooth, that it. Keep kneading until oil oozes from paneer...that's the point where you should stop kneading.

This will ensure that the paneer balls remain intact while boiling in the jaggery syrup. You may use a processor to churn it quickly. Make sure it does not become loose though.

 Once done, make lime-sized balls without cracks.

 Add water, jaggery powder, and elaichi powder in a 2- or 3-liter pressure cooker.

 Drop all paneer balls into the cooker.
Cover with whistle/weight on.
 Pressure cook on a high flame for 7-8 whistles.
Turn off the flame.
Allow pressure to settle down.




Open, cool the balls down, refrigerate, and relish sponge rasgulla.
If you press the rasgulla with hands, you can easily squeeze it like a sponge, but it will retain its shape quickly. This is a sign that your pahala rasgulla from Odisha are done.
Enjoy this simple Odiya delicacy with family or friends this Diwali - surely makes a palatable Diwali treat for one and all.

Here's another way to make sponge rasgulla in cooker:

  1. Let the paneer balls simmer on medium flame in the sugar/jaggery syrup If you are using cooker, let the water boil once. Then drop the balls into it and cover with weight (whistle ). Turn off the flame after 4 whistles. Your sponge raogollahs are ready in a jiffy.
  2. If you are using an open vessel, follow these steps. Meanwhile, make lemon-sized balls with paneer.
  3. Drop the balls in the boiling water+sugar mixture.
  4. Let it bowl for 20-25 mts or until the sugar syrup is reduced to almost half.
  5. Let the rasgullahs cool down.
  6. You may refrigerate paneer rasgullahs if you can control your cravings.
Craving for more sweet recipes. Here is my top-rated sugarless besan ladoo recipe.

You can make gur rasmalai with these rasgullahs.

2 cups- milk
elaichi, pista, almonds, sugar or gur (I have used gur/ jaggery powder)
milk powder (optional) - 2 tbsp

Procedure: How to make rasmalai at home with jaggery
rasmalai

  1. Mix milk and milk powder +elaichi. If you do not have milk powder, simply mix milk and elaichi and keep it on high flame.
  2. Add Gur or sugar.
  3. After the milk boils once, throw in the rasogullah balls and let them simmer on low flame until the milk is reduced  to half. 
  4. Add almonds, pistachio to the milk. 
  5. Enjoy super special rasmalai.



Comments

  1. Hey,
    Thanks for amazing article on Rasgulla I heard and saw many rasgulla recipe but never saw like this its kind new thing for me HAHHA

    I will be trying this in upcoming weekend because I have invited some guests in my
    home so it will be better to serve them this amazing recipe

    but can you please clear my one question that is it possible to use
    persian saffron in it ? or not ? IF yes ! then how much , Yesterday I bought it in good saffron price then market

    please reply I will be waiting

    Thanks Debra

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body.  Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts  Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and textur

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Making Dahi Without Starter | बिना जामन के दही | How to Make Curd at Home Without Curd

Ever imagines how to make curd without curd (with almonds) बिना जामन के दही ? Well, I am sure such use of almonds as a curd starter is nowhere in your thoughts, right? Perhaps we are not used to thinking on these lines until it happens incidentally and you want to share your experiment with others. I am happy to say that I have experimented with making curd without starter and it gives me creamy and sweet curd. बिना जामन के दही | How to Make Curd at Home Without Curd A Little About my Curd Love Give me a bowl of rich, creamy curd and I do not need anything else on my dining table. Perhaps as a Punjabi, born and brought up into a Punjabi family, I have that special love and fondness for curd. My parents have inculcated in me good eating habits - home food is the best, they would day, preach and practice. This has become ingrained in my thoughts. I detest outside food, and yes, I dub it as market junk. One reason I love all homemade stuff - mommade food is the best. But w