Call it Roshogolla or Rasgulla it will make you drool the same amount. The famed sweetmeat from Bengal is essentially a cottage cheese ball that is dipped in sugar syrup. Rosh means ‘ras’ in Bengali and ‘golla’ simply refers to something that is round. The soft and spongy roshogolla has now transcended regional boundaries and have become synonymous with almost all festive or auspicious occasions across India. Our extent of love for Roshogolla can be gauged by the number of variations we have of the sweet, here are some of our absolute favourites.
You have already envisioned this, but you werent too bold to try it out. Here's a delish recipe and your chance to give the gourmet treatment this dessert deserves.
Can you make soft rasgullas even ofter and delectable, with this rceipe you can. This melt-in-your mouth dessert replete with fragrant elements like saffron and cardamom is something truly special.
The tarty goodness of grapes give this Bengali a delish upgrade.
India's favourite moong takes centre-stage in this soft and delectable sweetmeat. We bet you won't be able to stop at one.
We love mangoes, we love rasgullas, and we have the instant formula to sheer bliss. Check out this recipe to know what we mean.