Rasagulla Recipe | How To make Soft Spongy Rasagulla | Delicious Dessert Rasagulla

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) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish. In 2016, a committee formed by the government of Odisha stated that the sweet has its roots in Odisha.[1] Officials of the West Bengal government stated that they only wished for a Geographical Indications (GI) tag only for the local variety of Rasgulla known as ‘Banglar Rasogolla’ (Bengal’s Rasagolla),[2] stating that “There is no conflict with Odisha. What we want is to protect the identity of our Rasogolla. Their product is different from ours both in colour, texture, taste, juice content and method of manufacturing.

Ingredients for Rsakulla

1.Milk ————- 2 liter
2.Sugar ——– 300 Grams
3.Lemon ———– 4 Nos
4.Cardamom powder- 1/4 t.spoon

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