Rasgulla

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Rasgulla - Kolkata 2011-08-02 4547.JPG
Red color rasagola from Pahala, Khurda district, Odisha, India.jpg
Rasgulla
Alternative namesRoshogolla, Rasagola
TypeConfectionery
CourseDessert
Place of originIndia
Region or stateWest Bengal, Odisha
Main ingredientsChhena, sugar syrup


Rasgulla (also known as Roshogolla or Rasagola) is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light sugar syrup made of sugar. This dessert is known for its spongy texture and sweet flavor.

History[edit | edit source]

The origin of Rasgulla is a subject of debate between the Indian states of West Bengal and Odisha. Both states have claimed the dessert as their own, with historical evidence supporting both claims. In 2017, West Bengal received the Geographical Indication (GI) tag for "Banglar Rasogolla," while Odisha received the GI tag for "Odisha Rasagola" in 2019.

Preparation[edit | edit source]

Rasgulla is traditionally prepared by boiling small balls of chhena and semolina dough in sugar syrup until they become spongy. The syrup is flavored with cardamom or rose water to enhance the taste. The key to making perfect Rasgulla lies in the consistency of the chhena and the cooking technique.

Ingredients[edit | edit source]

Variations[edit | edit source]

There are several variations of Rasgulla, including:

Cultural Significance[edit | edit source]

Rasgulla holds a special place in the cuisine of West Bengal and Odisha. It is often served during festivals, weddings, and other celebrations. The dessert is also offered as prasad in many temples.

See also[edit | edit source]

References[edit | edit source]

External links[edit | edit source]

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Contributors: Prab R. Tumpati, MD