Rasgulla or Rosogolla or Rasagola is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
How To Make Sugar free Rosogolla
Prep time: 10 minutes
Cooking time: 15 minutes
250 gms Paneer
½ cup Stevia (sugar substitute)
2 tsp Dry fruits, chopped
Few Rose petals
- Mash the paneer using your palm until it becomes smooth and achieves a chena like consistency.
- Boil water in a pressure cooker.
- Make small balls out of the prepared chena.
- Drop it in the boiling water.
- Add stevia and cover with the lid.
- Cook for 10- 12 minutes.
- Remove the hot rasgullas in a bowl along with its syrup.
- Garnish with chopped dry fruits and rose petals and serve.
Some Type Of Rosogolla
Made with fresh cottage cheese and Saffron (Kesar). This orange color Rasgullas are amazing in taste.Decorated with sprinkled saffron & green cardamom. Two different sizes are available. One small and another one is big.
These Rose flavours Rosgullas are very unique in taste. Small Rose petals and faluda are used to decorate it. They used natural colour and natural sugar. These pinkish Rasgullas look gorgeous.
Black Current Rosgulla
Previously I heard about Black current Ice Cream but not Rosgulls. If you love Black Current flavour then this Rasgullas you don’t want to miss. The look and the taste both are unique. Too good.
Didn’t see that coming. I have a weakness for phuchka but Phuchka Rasgulla!! The syrup was made of pudina leaves, coriander leaves, tamarind water and chat masala. Just try it. It taste just like the imli (Tamarin) water we used to have with Phuchkas.
Fusion Sweets are quite common now days and chocolate sandesh is the result of fusion sweets but never heard about chocolate Rasgullas until Swati introduce this with us. The chocolate flavours Rasgulla have a unique taste. Good for chocolate lovers. Decorated with small chocolate chips.
This orange flavour Rasgullas with lots of oranges pulps put into the syrup mixture, really delicious. It was soft and very flavourful.
History Of Rosogolla
In 2015, a committee formed by the government of Odisha asserted that the sweet had originated in Odisha,where it is offered at the Puri Jagannath Temple.
However in 2016, the West Bengal government applied for a Geographical Indications (GI) tag for the variant called “Banglar Rosogolla” (Bengali Rasgulla) clarifying that the Bengal and Odisha variants were different in “both in colour, texture, taste, juice content and method of manufacturing.
In 2017, when West Bengal got its Rosogolla’s Geographical indication status, the Registry office of India clarified that West Bengal was given GI status for Banglar Rosogolla and Odisha can claim it too if they cite the place of origin of their variant along with colour, texture, taste, juice content and method of manufacturing.
In 2018, Odisha government applied for GI status for “Odisha Rasagola” (Odia Rasagola) was declared different from Bengali Rasgulla, which got approved by GI Registry of India and subsequently Odisha got its own Rasagola’s GI status on 29 July 2019.
Some Bangladeshi confectioners and food historians believe Rasgulla originated in Bangladesh and later on got popularized by Nabin Chandra Das in Kolkata, but others dispute this claim.