What is Rasgulla called in English?

Rasgulla in English: Rasgulla in English simply means “Syrup-Filled Cottage Cheese Ball”. It is prepared by boiling fresh chhena balls in sugar syrup until they become light, juicy, and spongy. The result is a melt-in-mouth sweet with a delicate balance of sweetness and softness.

History and Origin of Rasgulla

Both Odisha and West Bengal claim the invention of rasgulla. This has made it one of the most famous sweets in India. Odisha’s Pahala Rasgulla and Bengal’s Banglar Rasogolla both hold GI (Geographical Indication) tags, proving its deep cultural value.

Rasgulla Recipe

Rasgulla, also called spongy syrup-soaked cottage cheese balls, is made by preparing fresh chhena (Indian cottage cheese), shaping it into smooth balls, and cooking them in sugar syrup until soft and juicy.

Step 1: Preparing Chhena for Rasgulla

To start the rasgulla recipe, boil full-cream milk and add lemon juice or vinegar to curdle it. Strain the milk solids in a muslin cloth and rinse with water to remove sourness. Hang it for about 30 minutes to get soft chhena. This is the base for making perfect rasgullas.

Step 2: Kneading Rasgulla Dough

Take the chhena and knead it with your palm until smooth and soft. A little semolina may be added to bind the mixture. Shape the dough into small round balls without cracks. Smooth balls give you soft and spongy rasgullas.

Step 3: Making Sugar Syrup

Boil sugar with plenty of water in a deep pan. The rasgulla sugar syrup should be light and not too thick. This helps the balls expand and soak up sweetness while cooking.

Step 4: Cooking the Rasgullas

Drop the prepared balls into boiling syrup. Cover and cook for 15–20 minutes. The balls will double in size and turn soft, juicy, and spongy. This step is key to the authentic rasgulla recipe.

Step 5: Cooling and Serving Rasgulla

Let the rasgullas cool in the syrup before serving. This helps them absorb more sweetness. They taste best when served chilled, making them one of the most loved Indian sweets for festivals and celebrations.

Interesting Facts about Rasgulla

1.Origin Dispute – Rasgulla is claimed by both Bengal and Odisha. This makes it not just a sweet but also a matter of pride and heritage for both states.

2.GI Tag Status – Both Odisha and Bengal have Geographical Indication recognition for their versions. This ensures authenticity and protects the cultural identity of the dessert.

3.Unique Texture – Rasgulla is known for being soft, spongy, and juicy. Its texture comes from boiling fresh cheese balls in sugar syrup for the right amount of time.

4.Different Varieties – There are many versions like Rajbhog, Kamala Bhog, and Rasmalai. Each variety has a slightly different taste, texture, or stuffing.

5.Global Popularity – Rasgulla is now served in Indian restaurants worldwide. It is often described in English menus as Indian cottage cheese dumplings in syrup.

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