Saturday, May 30, 2009


It is prepared by kneading chhena (fresh curd cheese) often lightened with a small amount of semolina, and rolling them into small balls. These are then boiled in a light sugar syrup until the syrup permeates the balls.

The rasagolla is a very popular cheese based, syrupy sweet dish that originated in Orissa. It is supposed to have been a traditional Oriya dish for centuries.

The recipe for making rasagollas eventually made its way from Orissa to neighboring West Bengal. This was during the Bengal renaissance when brahmin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks). As a result, many Oriya delicacies got incorporated into the Bengali kitchen.


    For chenna(fresh curd cheese)
  • 1 lt milk
  • Juice of 1 medium sized lemon.
    For rasgullas
  • 1 tsp refined flour
  • 2 cups water
  • 1 cup sugar
  • 1 tsp rose essence


  1. Boil the milk and let it cool in room temperature. Skim the milk of the cream.
  2. Again boil the milk and when it begins to boil add the lime juice and continue boiling until the whey separates out.
  3. Cover the vessel for 15 mins.
  4. Take a muslin cloth and strain the curdled milk. Lightly press to strain of the water.
  5. Hang this for 1/2 hour and then place a heavy weight of say 5 kgs for about 1 hour.
  6. The end product is the chenna.
  7. Take the chenna on a dry surface and knead with hand for about 3 mins.
  8. Then add refined flour and continue to knead for about 5 mins.
  9. Meanwhile ,in a pressure cooker boiled sugar, essence and water to form a thin syrup.
  10. Make small balls of the chenna mixture and place then in the cooker.
  11. Cover and cook for 7 mins or until 2 whistles in medium flame.


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