You know this dessert is delicious when 2 Indian states – West Bengal and Odisha- are locked in a fierce legal battle over the ownership of it. The beloved rasgulla, a spongy curd cheese ball dunked in rosy, cardamom-scented sugar syrupy, is debatably second only to gulab jamun in the list of India’s favorite sweets. While West Bengal won the title, Rasgulla’s prime status in almost every Indian festival remained unchanged. These pearl white globes are made of china, a type of cottage cheese made from milk of water buffalo or cow by adding food acids such as lemon juice, and semolina and are cooked in the sugar syrup till the syrup permeates the cheese. For years this dish has been recreated and perfected every season by the industry’s finest, leading to the birth of many other popular desserts such as cham, ras malai, and rajbhog. The rasgulla as we know it was was introduced to us by Nobin Chandra Das, the ‘Columbus of Rasagolla’, when he modified the traditional recipe to extend the life of the sweet. The rasgulla became spongier and softer. Today, rasgullas, especially canned rasgullas, are enjoyed for many joyous occasions around the world.
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