rosogolla
Sign in to saveAlso known as rasgullah, rasgulla, Rasagola
Rasgulla (literally "syrup-filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough cooked in light sugar syrup until the syrup permeates the dumplings.
Key facts
- Food.name
- Rasgulla
- Food.region
- West Bengal, Odisha
- Food.course
- Dessert
- Food.type
- Soft sweet soaked in syrup
- Food.served
- Hot, cold, or room temperature
- Food.main_ingredient
- Chhena, sugar
- Food.variations
- Bengali roshogolla, Odia pahala rasa gola, Bengali Nolen Gurer roshogolla, Bengali baked rosogolla
- Food.similar_dish
- Ras malai, khiramohana, Khondoler misti
- Food.associated_cuisine
- Indian
- Food.place_of_origin
- India
- Food.cookbook
- Rosogulla
via Wikipedia infobox
Wikidata facts
- Instance of
- confection
- Subclass of
- dessert
- Part of
- cuisine of Odisha
- Country of origin
- India
- Material used
- chhena
- Image
- Rasgullas from Odisha and Bengal.jpg
Show 2 more facts
- Commons category
- Rasgulla
- course
- dessert
Sources (3)
via Wikidata · CC0
~12 min read
Encyclopedic overview
15 sectionsContents
- Names
- History
- Claims of invention in Bengal
- Claims of invention in West Bengal
- Modern popularity
- Alternative claims of Puri temple tradition of Odisha
- Niladri Bije
- Rosogolla Utsob
- Preparation
- Variations
- Nutrition
- Geographical indication (GI) tag
- See also
- Notes
- References
Rasgulla (literally "syrup-filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough cooked in light sugar syrup until the syrup permeates the dumplings.
While it is nearly universally agreed that the dessert originated in the eastern Indian subcontinent, the exact locus of origin is disputed between locations such as West Bengal and Odisha, where it is offered at the Puri Jagannath Temple.
Excerpted from Wikipedia’s “rosogolla” article, available under the CC BY-SA 4.0 licence.