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Rashogolla (Bangla: রসগোল্লা Rôshogolla *; Hindi: Rasgulla; Oriya: Rasagolla) (pundor balls in sugar syrup) is one of the most widely available and popular sweetmeats in eastern India and Bangladesh.
History
Although originally from Puri, the Bengali version of rasgulla was first made by Haradhan Maira, a confectioner of Phulia district, during the time of Bengal renaissance. These white cottage cheese balls in sugar syrup not only created a revolution in the confectionary industry but also set the trend for the main sweets of today. Nobin Chandra Das of Bagbazar, Kolkata, was the first person to make 'sponge' Rossogolla in 1868, and is immortalised in the local limerick "Bagbazar's Nobin Das / Rossogolla's Columbus". K.C.Das of Kolkata and son of legendary Nobin Chandra Das, was the first to invent the canned version of this highly perishable sweet, which led to much wider availability. K.C.Das also invented another perennial favourite, "Rossomalai."(Visit: www.kcdas.co.in for details)
Method
Rasgulla is produced by mixing the sweetened cottage cheese with a small amount of semolina to lighten it, and then forming the mix into small balls, which are then boiled in a light sugar syrup until the syrup permeates the ball.
Varieties
Apart from the basic white plain Rasgullas there are several other popular flavoured and coloured varieties like Kamala bhog – a variety of Rasgulla produced by mixing orange extracts with the cottage cheese, and Rasomalai – where the syrup is replaced by sweetened milk.
See also
"Rasgulla"