The iconic, Rossogulla. It is the supreme commander of the sweets. The most sold item at any sweet shop. According to historians of Odisha, the rasgulla originated in Puri, as khira mohana, which later evolved into the Pahala rasgulla.It has been traditionally offered as bhog to goddess Lakshmi at Jagannath Temple, Puri.

It is made from chena, commonly known as cottage cheese. These are formed into balls and poached in sugar syrup. Sizes range from tiny to huge. Rasgulla रसगुल्ला combination of two words Ras and gulla . Gulla is gol means round . Ras रस is sugar syrup . It’s a very famous in North India and रशोगुल्ला in Bengal . Made up with khoya and paneer . round balls dipped in sugar syrup ..In English also it’s rasgulla.

The spongy white rasgulla is believed to have been introduced in present-day West Bengal in 1868 by a Kolkata-based confectioner named Nobin Chandra Das. But according to another theory, he modified the traditional Odisha rasgulla recipe to produce this less perishable variant.

 

 

The traditional Odisha rasgullas are softer and creamish in colour than Bengali rasgullas. The Bengali rasgullas are whitish and rubbery.It is usually prepared during the Pongal and Holi festival in India. Essentially a Bengali mishti, is now a favourite across many households in the country.