Pahala Rasagolla

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Preparation time
90 mins
Cooking time
30 mins
4 people
Meal course
Sweets & Desserts
Posted by
Posted on
500 ml
1 Tbsp
Cardamom Powder
150 gm
Powdered Jaggery
1500 ml
Full Cream Milk
2 Tbsp
Lemon Juice
Pahala Rasagolla

About Pahala Rasagolla:

Recently the ‪ tweeted “Banglar Rosogolla from West Bengal gets Geographical Indication (GI) tag. It is a pure white, spongy ball of “Chhana” dipped in light sugar syrup. Banglar Rosogolla is a syrupy dessert popular all over India and abroad”. But unfortunately, this sweet message confused the Rosogolla lovers because of media manipulation with the bold headlines.

Many don’t know that Rasagollas have been a vital part of the Ratha-Yatra celebrations at Puri Jagannath temple for centuries. As per ritual, Lord Jagannath, upon his return from the 9-day festival, is allowed to enter the temple only after he offers rasagollas to his wife goddess Laxmi. These Rasagollas are usually cooked in jaggery syrup.

They are called Odishara or Pahala Rasagollas. They origin from the city Pahal, Odisha where the Largest Rasagolla market is located. It’s made by cooking the chhana balls in jaggery syrup and served warm.



  1. The rasagollas must be consumed within 24 hrs.
  2. Don’t add more jaggery while making the jaggery syrup. It will thicken the consistency of the syrup.
  1. On a medium flame boil the milk in a vessel. Add 2 tablespoons of lemon juice to it and mix it until the milk curdles.
  2. Once the curdling is over turn off the flame and strain it immediately with the help of a cloth piece. Wash the paneer in cold water to get rid of the sourness.
  3. Squeeze the paneer and hang it aside till water drains.
  4. After 30 mins remove the paneer from the cloth and start kneading the paneer until it forms a smooth dough.
  5. Shape the paneer into small balls using the palm. Make sure that there is no crack in the balls.
  6. In a pan add the water, jaggery and cardamom powder and let the mix boil and form the jaggery syrup.
  7. Add the paneer balls to the syrup and close the pan with the lid.
  8. Let the rasagollas boil for 15 to 20 mins.
  9. Once the rasagollas become double in size, turn off the flame and let it cool. Serve warm.

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