S Rasgulla,Indian Cuisine
indian cuisine
India States | India Religions | India Cricket | India Soccer | India Hockey | India Archery | India Tennis | Indian Monuments
Indian Festivals | India History Timeline | Indian Heroes | Indian Wild Life | Live TV Streaming | Bollywood Film Stars
Tamil Film Stars | Malayalam Film Stars | Who is who Kerala

Indian Cuisines

   Home

North Indian

 Punjabi Cuisine
  Makhani
  Gulab Jamun
  Rajma

 Uttarpradesi Cuisine
  Kachori
  Kheer
  Kofta
  Korma
  Kulfi
  Pasanda
  Samosa
  Kebab

 Rajasthani Cuisine
  Baati
  Khaddi

 Mughlai Cuisine
 Bhojpuri Cuisine
 Bihar Cuisine
 Kashmir Cuisine
  Rogan Josh

South Indian

 Kerala Cuisine
 Tamil Cuisine
  chutney
 Andhra Cuisine
 Karnataka Cuisine
  Akki Rotti
  Dosa
  Jolada Rotti
  Ragi Mudde
  Ragi Rotti
  upma
 Hyderabadi

East Indian

 Bengali Cuisine
 Oriya Cuisine
 Rasgulla

North-East Indian

 Sikkimese Cuisine
 Assam Cuisine
 Tripuri Cuisine

Rasgulla

Rasgulla (Oriya: Rasagolla; Bangla: Roshogolla; Hindi: Rasgulla) is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup.

History

The rasagolla was invented in the state of Orissa, where it has been a traditional sweet dish for centuries. Arguably, the best rasagollas in Orissa are made by Bikalananda Kar from the town of Salepur, near Cuttack[6] Another variety of this dish, that is made in the town of Pahala, located between the cities of Bhubaneswar and Cuttack, is also very popular. One theory pinpoints the origin of the rasagolla to the town of Puri in coastal Orissa, where it is a traditional offering to the local deities.

The recipe for making rasagollas eventually found its way from Orissa to neighbouring West Bengal. This was during the Bengal renaissance when brahmin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks). As a result, many Oriya delicacies got incorporated into the Bengali kitchen. It is widely believed that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, modified the original recipe to extend the shelf life of the highly perishable sweet and make it marketable. This modification made the rasagolla somewhat spongier and tougher and also, as some maintain, compromised on the dish's taste. Nevertheless, Das earned the sobriquet, "rasagolla's Columbus" within local circles. His son, K. C. Das started canning rasagollas leading to their even wider availability. Another Bengali claim credits a certain Haradhan Maira for the recipe's introduction in Bengal in place of Nobin Chandra Das.

Eventually, the popularity of rasagolla spread to all other parts of India and to the rest of the world .

Preparation

Sweetened chenna is lightened with a small amount of semolina and then rolled into small balls, which are then boiled in a light sugar syrup until the syrup permeates the ball.

Variations

Kheer Mohan is a bigger version of Rasgulla. Rasmalai replaces the syrup with sweetened milk. Kamala bhog mixes orange extract with the cottage cheese. Embedding a single cardamom seed into the cottage cheese ball gives a fragrant variant.

Deepthi.com, 2003-2005. All Rights Reserved.
Contact webmaster@deepthi.com for comments and suggestions.
Sania Mirza Tennis Bollywood actors and actresses All about Cartoons & Comics Buy & Sell Stockphotographs from around the World fifa world cup 2006

India India Cricket India Bollywood