Rasgulla: National Sweet of India
Rasgulla Â is a dessert from Orissa,Bihar and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup.
Enjoy Rasgulla at: http://ifood.tv/recipe/rasagullaÂ
Rasagolla was created in the temple town of Puri in the eastern state of Orissa, where it has been eaten since medieval times. The best rasagollas in Orissa are made by Bikalananda Kar from the town of Salepur, near Cuttack. Another variety made at Pahala near Bhubaneswar is also much sought after.
The fine art of making rasagollas made its way from Orissa to neighbouring Kolkata, West Bengal. The Bengali version, rÃ´shogolla was first made by Haradhan Maira, a confectioner of Phulia district, during the time of Bengal renaissance.
Eventually, the popularity of rasgulla spread to all other parts of India and is now called the national sweet of India. Today, Rasgulla connoisseurs unanimously claim that the best rasgulla can be found in the city of Mumbai in western India. This is attributed to the large number of bengalis migrating to Mumbai in the last few decades for trade and employment purposes.
Varieties of rasgulla:
1. Roshomalai:RÃ´shomalai replaces the syrup with sweetened milk
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(b)Â Â Â Â Â Â http://ifood.tv/recipe/rasmalai_0Â
2. Komola bhog:KÃ´mola bhog mixes orange extract with the cottage cheese.
3.Rajbhog: Rasgulla in big size.
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4.Dry Rasgulla:Rasgulla inÂ dry nature.
5.Sponze Rasgulla: Rasgulla in sponzy nature. VeryÂ popular in Bihar.Â