Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese), cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
The dish originated in East India; the present-day states of Odisha and West Bengal have variously claimed to be its birthplace.
It is also a popular sweet prepared during Navaratri festival for goddess Lakshmi.
The dessert is known as Rosogolla or Roshogolla in Bengali and Rasagola in Odia. Rasgulla is derived from the words ras (juice) and gulla (ball).
To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven.
While serving add a drop of rose water (only organic and edible type of rose water, not rose perfume or synthetic flavors) to enhance the flavor and taste.
To make sugar syrup