Rasgulla is a very popular cheese based, syrupy sweet dish originally from the Indian state of Orissa.
It is popular throughout India and other parts of South Asia. The dish
is made from balls of chhena and semolina dough, cooked in sugar syrup.
History
The rasgulla originated in Orissa, where it is also known by its original name, Khira mÅhana. It has been a traditional Oriya dish for centuries. People throughout the state consider the rasgullas prepared by the Kar brothers, the descendants of a local confectioner, Bikalananda Kar, in the town of Salepur, near Cuttack to be the best.
Today this rasgulla famously named Bikali
Kar Rasgulla is sold all over Orissa Another variant of this dish that
is made in the town of Pahal, located between the cities of Bhubaneswar
and Cuttack, is also very popular locally.
In the middle of the nineteenth century, the popularity of rasgulla spread to neighboring West Bengal. This was during a period when Bengali cuisine borrowed heavily from Oriya culinary traditions.
Eventually the rasgulla gained popularity all across India and the rest of South Asia. Although traditionally sold inside clay pots called handis in Orissa and sometimes in Bengal, sponge rasgullas in cans have become popular nowadays.
Such canned rasgullas are available throughout India, Pakistan and Bangladesh, as well as in South Asian grocery stores in Britain and North America.
They are marketed not only by K. C. Das
and other confectioners, but also by several other Indian sweet makers
from places such as Bikaner and Delhi as well as manufacturers such as Haldiram’s. In Nepal, the rasgulla is popular under the name Rasbari.
Variations
Rasgullas are usually served at room
temperature or colder. Modern Indian households also tend to serve them
chilled.A popular variant in Orissa and Bengal is freshly prepared hot rasgullas.
In Orissa, it is not uncommon to embed a single raisin or cashew inside each rasgulla. Cardamom seeds may also be embedded to create a fragrant version.
In northern India, the dish comes flavored in saffron, rosewater, and sometimes garnished with chopped pistachios.
