Rasgulla is a syrupy dessert popular in the Indian subcontinent, especially in Odisha, West Bengal, and Mauritius. It traveled from Orissa to Bengal when the Brahmin cooks who belonged to Orissa were employed by the Bengali families. The dish originated in Odisha centuries ago, while a whitish spongy variant (called "Bengali Rasgulla" or "Sponge Rasgulla") became popular in Bengal in the 19th century. Nobin Das, who was a confectioner in Kolkata is considered as the Father of Rasgulla. He is famously known as “Rasa Gulla Columbus”.
A recipe which is synonymous to its culture and people, whenever you talk to a Bengali or talk about Kolkatta you can induce a Roshogulla anytime. This juicy-rubbery-tasteful wonder can easily be tagged as the king of Indian sweets. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar.
It’s a syrupy delight made by kneading chenna (a variety of Indian cottage cheese) and a small amount of semolina which are rolled out into beautiful small balls, and then boiled in a light sugar syrup until the goodness is all absorbed.