Rasgulla, the famous sweet from Bengal has a close connection with Kolkata. Rasgulla was first made in the year 1868, in the city of Kolkata by Nobin Chandra Das. After its inception, this spongy and syrupy dessert has become tremendously popular in Bengal and also in India.West Bengal was given the tag for ‘Banglar Rosogolla’, the state’s varient of the sweet in November 17. Spongy Rassgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or Indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy. IT’S A rich source of protein and calcium. Tin Packed in automatic manufacturing plant to sever you fresh each time every time. TO REDUCE SWEETNESS & TO INCREASE SPONGINESS,REMOVE A PORTION OF SYRUP & ADD EQUIVALENT QUANTITY OF LUKE WARM WATER, SERVE AFTER 10 MINUTES
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