Rasgulla
Rasgulla (literally "syrup filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the dumplings.
Pahala rasagolas from Odisha (left) and Bengali roshogollas from West Bengal (right) | |
| Alternative names | Rasagola, rosgola, roshogolla, rossogolla, rasbhari or rasbari (Nepali) |
|---|---|
| Type | Soft sweet soaked in syrup |
| Course | Dessert |
| Place of origin | India |
| Region or state | West Bengal Odisha |
| Associated cuisine | India, Bangladesh, Pakistan, Nepal |
| Serving temperature | Hot, cold, or room temperature |
| Main ingredients | Chhena, sugar |
| Variations | Bengali rosogolla, Odia rasagola |
| Similar dishes | Ras malai, khiramohana, Khondoler misti |
While it is near-universally agreed upon that the dessert originated in the eastern Indian subcontinent, the exact locus of origin is disputed between locations such as West Bengal,and Odisha, where it is offered at the Puri Jagannath Temple.
In 2017, when West Bengal got its rosogolla's geographical indication (GI) 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 2019, the government of Odisha was granted the GI status for "Odisha rasagola" (Odia rasagola).