Pahala Rasgulla


by: authenticoriyafood

Tender cheese balls dipped in a sugary syrup. This magical recipe originated from Pahala, a small village in India.


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serves: 2-3

1/2 liter whole milk ( Cow milk specifically, I used the Nandini Brand available in Bengaluru )

1/2 tsp suji/semolina/bombay rawa ( use it raw, DO NOT roast )

pinch a of powdered caramelized sugar

pinch a of cardamom powder

1/4 tsp citric acid crystals

1/2 cup sugar

2 1/2 cups water

Nutrition Facts
Pahala Rasgulla

Servings Per Recipe: 2

Amount per Serving

Calories: 360

  • Total Fat: 8.4 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.8 mg
  • Sodium: 117.7 mg
  • Total Carbs: 64.4 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 64 g
  • Protein: 8.3 g

how is this calculated?

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1.  Bring the milk to boil on a medium flame in a thick bottomed vessel. Once it gets to a rolling boil, keep on the flame for another 2-3 minute.

2.  Dissolve the citric acid crystals in 1 cup of HOT water.

3.  Remove from flame and keep aside for 4-5 minutes. Add the citric acid in one corner of the vessel till the milk shows signs of curdling. Using a spatula, mix the contents of the vessel thoroughly till the greenish water (whey) and milk solids (chenna) get completely separated. ( You might not need to add the entire cup of citric acid but use sufficient amount needed to split the milk )

4.  Place a thin cloth on a metal strainer ( Do not use plastic as the mixture is still very hot at this point ). Pour the contents of the vessel over it. Wash the chenna under running water for 2 minutes to remove all traces of citric acid. Bundle/gather the corners of the cloth and squeeze out all the water but do not squeeze too hard.

5.  Hang it for 1 hour.

6.  Remove the cloth and place the chenna on your sanitised kitchen counter / chopping board. Start kneading it with the heel of your palms. Then gather the chenna into a ball and start kneading again. Do this for 10 minutes.

7.  Sprinkle the suji and powdered caramelized sugar over the kitchen sugary stuff can cause if consumed regularly ) and there will be quite a lot of oiliness/greasiness on your handscounter. Work them into the dough. Knead till you can no longer feel the graininess of the suji. The dough will start looking like an orange peel by this time with a dimpled appearance ( reminded me of cellulite which such (and also on the kneading surface). Cover dough with moist cloth and keep aside.

8.  Take the 2 1/2 cups of water in a pressure cooker and place it on a medium flame. Add sugar and cardamom powder, and dissolve it with a ladle. Allow it to come to a boil.

9.  Back to the dough. Remove the cloth and knead it again for 3-4 minutes. Pinch small balls out of it and roll them into smooth looking balls between your palms. There should be no cracks as the water can seep in and disintegrate the balls. (The trick is to apply a little pressure at first when shaping into a ball, them roll it very gently. I got only 5 balls from the 1/2 liter milk that I used.)

10.  Place the balls gently in the boiling water. Close the lid (but remove the weight/whistle first) and cook for 30 minutes ( first 5 minutes on a HIGH flame ). Remove from flame and keep the pressure cooker aside for 5 minutes.

11.  In the meantime boil about 2 cups of water in a saucepan. Remove the balls from the pressure cooker and put into the hot water for 5 minutes ( on medium flame ). Switch off flame.

12.  Transfer the balls back into the sugar syrup and allow to stand for 15 minutes.

13.  Serve immediately. (Pahala rasgullas are best enjoyed hot/warm)

Cooks' note:
The cheese needs to be kneaded till it is very smooth. Do not disturb the balls when hot as they are delicate and tend to break. Also consume within a day.

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