rasgulla

Rasgulla is a popular dairy-based sweet from the Indian subcontinent. It consists of soft, white, spherical dumplings made from chhena, a fresh Indian cottage cheese, or paneer, which are simmered in a light sugar syrup until spongy and tender.

Name and origin: The dessert is known as rosogolla in Bengali and rasagola in Odia. Its exact origins are disputed between West Bengal and Odisha, with both regions asserting historical primacy. Today rasgullas are produced widely across India and in neighboring countries.

Ingredients and method: The chhena is formed by curdling milk with an acid such as lemon juice or vinegar, draining the whey, and kneading until smooth. A small amount of flour or semolina may be added to assist binding. The dough is rolled into balls and gently boiled in a sugar syrup until they expand and become spongy.

Texture and flavor: Rasgullas are light, porous, and syrup-soaked, with subtle sweetness and optional flavorings such as cardamom, saffron, or rose water.

Variants and cultural context: Variations differ by region in size and flavor. The dessert is traditionally associated with festivals and special occasions in parts of Bengal and Odisha, but is enjoyed throughout the Indian subcontinent and in diaspora communities.