Rasgulla

Introduction

Rasgulla (or Rosogolla) is Bengal’s most iconic sweet, made of soft chhena balls soaked in sugar syrup. It is light, spongy, and refreshing.

Historical Relevance

Invented in 19th-century Kolkata by Nobin Chandra Das, Rasgulla quickly became Bengal’s pride. Today, it has GI tags distinguishing Bengal Rasgulla and Odisha Rasagola.

1. Preparing Chhena Balls

Ingredients:

• 1 liter milk
• 2 tbsp lemon juice
• 1 tsp semolina

Instructions:

Make fresh chhena as above.

Knead with semolina till smooth.

Roll into small balls.

2. Cooking in Syrup

Ingredients:

2 cups sugar

4 cups water

Instructions:

Boil sugar water.

Drop chhena balls gently, cover, and cook until they double in size.

Pro Tips

Keep syrup boiling briskly for fluffy texture.

Balls must be kneaded smooth—no cracks.

Serving Suggestions

Serve chilled in syrup or paired with mishti doi.

Fun Fact

In 2017, Bengal and Odisha had a famous “Rasgulla war” over its GI origin!