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         If we heard the name mitha anywhere, first thing comes to our mind is Rasagula/Rasgulla , It is close to every odia’s heart (But the origin is still debatable, whether it is from odisha or Bengal). The odia rasagula is further differentiated into Salepur and Pahala varieties. The rasgulla originated in Odisha, where it is also known by its original name, Khira mōhana.It has been a traditional Odia dish for centuries. People throughout the state consider the rasgullas prepared by the Kar brothers, the descendants of a local confectioner, Bikalananda Kar, in the town of Salepur, near Cuttack to be the best. Today this rasgulla famously named Bikali Kar Rasgulla is sold all over Odisha Another variant of this dish that is made in the town of Pahal, located between the cities of Bhubaneswar and Cuttack, is also very popular locally. Nutrition:- Typically, a 100 gram serving of rasgulla contains 186 calories, out of which about 153 calories are in the form of carbohydrates. It also contains about 1.85 grams of fat and 4 grams of protein.

Ingrediant :-

  • 4 cups milk
  • 1/4 cup lemon juice
  • 1 1/2 cups sugar
  • 4 1/2 cups water

Procedure :-

  • Boil milk in a pan over medium heat, stirring occasionally, making sure not to burn milk.
  • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The paneer will start separating. Then turn off the heat.
  • Once the paneer has separated, drain the extra water using a cloth.
  • Wrap the paneer in a cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
  • To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  • Once the paneer is drained, place on a dry, clean surface and knead the paneer for 15-20 minutes until the paneer is almost rolls into smooth soft dough.
  • Divide the paneer dough into 10 equal parts and roll them into smooth balls.
  • To make the balls apply some pressure at the first and then release when forming the balls.
  • Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
  • Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about five minutes.
  • Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
  • Rasagulas should be little spongy. After rasagulas are refrigerated the sponginess will reduce and will be soft in texture.
  • Serve the rasagulas chilled.



  • Kneading should be proper, or else it won’t come out in proper shape.
  • Make sure the pressure cooker is large enough to accommodate the finished rasagulas, as they will expand to about double in the volume while cooking in the sugar syrup.