Learn how to make Pahala Rasgulla Recipe or Caramel Rasgulla Recipe or Syrup-filled Roll Recipe or Odisha Rasgulla Recipe and Rasgulla Recipe by Sagar’s Kitchen. Using caramel in this famous recipe from Odisha (India) adds a unique twist. Try it and experience a different feel compared to the traditional white rasgulla recipe.
Pahala Rasgulla Recipe | Caramel Rasgulla | Syrup filled Roll | Odisha Rasgulla | Rasgulla
Course: DessertCuisine: IndianServings
15
balls/rasgullasPrep time
20
minutesCooking time
25
minutesCalories
122
kcalTotal time
45
minutesAiyo, have you ever tried the Caramel Rasgulla Recipe or Syrup filled Roll Recipe or Pahala Rasgulla Recipe or Odisha Rasgulla Recipe or Rasgulla Recipe? Give it a try! It’s incredibly soft and juicy, a famous dessert from Odisha, India. Now, there’s no need to travel there; we’ve brought this recipe to your home. Let’s make it!
Ingredients
2 liters of milk
4 tbsp of vinegar mixed with 4 tbsp of water
2 cups sugar
4 cups of water
Instructions
- First, boil 2 liters of full-fat milk and add a mixture of 4 tbsp of vinegar and 4 tbsp of water to curdle the milk. Strain the curdled milk (chena) using a thin cloth.
- Knead it for at least 10-12 minutes until it becomes completely soft, then shape the kneaded curdled milk into small round balls.
- Now, the important step – melt 3-4 tbsp of sugar slowly in a pan to make caramel. Be cautious not to let the caramel burn. Immediately add 4 cups of water and 2 cups of sugar to it. Let it boil.
- Once the sugar syrup is boiling, add the small curdled milk balls to it. Cover and boil for 20-25 minutes.
- Uncover and continue boiling for an additional 15 minutes.
- Your Pahala Rasgulla or Caramel Rasgulla or Orissa Rasgulla or Syrup-filled Roll or Rasgulla is ready to be enjoyed!
Tips
- When making caramel, ensure you melt the sugar slowly and consistently. Be cautious not to let it burn by maintaining a low to medium heat. Adding water gradually to the caramel can help control its temperature and prevent burning.
- When straining the curdled milk (chena), use a thin cloth to ensure effective separation of the whey from the curdled solids. Squeezing and kneading the chena thoroughly for 10-12 minutes will help achieve a soft and smooth texture for your rasgulla balls.
