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Bengali Famous Dessert Rosogolla

Rasgulla or ''syrup filled ball'' is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena (a style of cheese, originating from the Indian subcontinent) dough, cooked in light sugar syrup made of sugar. This is done until the syrup permeates the dumplings. In 2016, the West Bengal government applied for a geographical indication (GI) tag for the variant called ''Banglar rosogolla'' (Bengali rasgulla) clarifying that the Bengal and Odisha variants were different in ''both in colour, texture, taste, juice content and method of manufacturing.'' 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. Rasgullas is within a container at Tehatta, West Bengal, India on 12/09/2023. (Photo by Soumyabrata Roy/NurPhoto)

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