Bonus Rosgullas on Boobies. Rasgulla (Bengali: ą¦°ą¦øą¦ą§ą¦²ą§ą¦²ą¦¾ rĆ“shogolla [ĖrÉŹoĖgolĖa]; Hindi: ą¤°ą¤øą¤ą„ą¤²ą„ą¤²ą¤¾ rasgullÄ; Oriya: ą¬°ą¬øą¬ąą¬³ą¬¾ rĆ“sĆ“gola; ) is a syrupy dessert of India, most popular in Bengal and Orissa. It is made from chhana/chhena and sugar. Sometimes semolina is also added. It is prepared by kneading chhana/chhena (fresh curd cheese) often lightened with a small amount of semolina, and rolling them into small balls. These are then boiled in a light sugar syrup until the syrup permeates the balls.
There are basically two theories about the Origin of Rosogolla or Rasgulla . One says that the Bengali Nobin Das was the original creator . His sweet shop at the center of Calcutta proves how well he had managed to spread this idea , putting him at the center of the rasgulla trade and making a whole lot of money out of it .
Rasagollas are usually served at room temperature or colder. However modern Indian households also tend to serve them chilled. The Pahala variant of Orissa is perhaps unusual in being one that is served piping hot.
In Bengal, kheermohan refers to a bigger version of rasagolla, whereas in Orissa, where rasagollas are generally larger in size, the words kheermohan and rasagolla are used more interchangeably. In Orissa, it is not uncommon to embed a single raisin or cashew inside each rasagolla. Elsewhere, a single cardamom seed is embedded to give a fragrant variant. In northern India, the dish also comes flavored in saffron, rosewater, and sometimes garnished with chopped pistachios.
There are basically two theories about the Origin of Rosogolla or Rasgulla . One says that the Bengali Nobin Das was the original creator . His sweet shop at the center of Calcutta proves how well he had managed to spread this idea , putting him at the center of the rasgulla trade and making a whole lot of money out of it .
However , another theory about the origin of Rasgulla comes from the southern state of Orissa . Here it had been invented a little before Das started to market it . It was already a traditional item in Orissa – standard fare in the cities of Bhubaneswar and Cuttack, and of course in Puri, the medieval town that also gave the world the Kheeri (Kheer or Payasam)!
Which ever may be the origin of the lovely little delicacies , they are arguably the favorite sweets in eastern India and you wont be a sweets and confectionery store not selling one .
Rasagollas are usually served at room temperature or colder. However modern Indian households also tend to serve them chilled. The Pahala variant of Orissa is perhaps unusual in being one that is served piping hot.In Bengal, kheermohan refers to a bigger version of rasagolla, whereas in Orissa, where rasagollas are generally larger in size, the words kheermohan and rasagolla are used more interchangeably. In Orissa, it is not uncommon to embed a single raisin or cashew inside each rasagolla. Elsewhere, a single cardamom seed is embedded to give a fragrant variant. In northern India, the dish also comes flavored in saffron, rosewater, and sometimes garnished with chopped pistachios.
In Orissa and Bengal, a variation of this dish that is made of jaggery is prepared during festive occasions.
Triglav Apothecary š§š¼ššµ 
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