Rasgulla is a cheese-based, syrupy dessert popular in the
Indian subcontinent, particularly in the Indian states of Odisha and West
Bengal. The dish originated in Odisha centuries ago, while a whitish spongy
variant ("Bengali Rasgulla") became popular in Bengal in the 19th
century. Rasgulla is made from ball shaped dumplings of chhena (an Indian
cottage cheese) and semolina dough, cooked in light syrup made of sugar. This
is done until the syrup permeates the dumplings.
a popular sweet dish comprising of cheese (paneer) balls flavoured in a sugar
syrup with cardamom seeds. These delicious jamuns are perfect for any type of
gatherings. It is best to refrigerate and serve chilled.
Rasgulla is self-explanatory as "Ras” means juice or essence of, and "Gulla/
Golla” (from "Gol” for round) meaning "which is round or a ball”, describing
the soft juicy sugar soaked round dumplings made of milk cheese.
Rasgullas were sold in small clay pots (and probably still sold in smaller
towns) which is keeps them cooler and is supposed to be the best way to eat