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Rasgulla (literally "syrup filled ball") [a] 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.
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For details see Birth of Rossogolla. During 1868, Nobin Chandra Das, who belonged to Kolkata, experimentally developed the first Rossogolla. [5] [6] [2] Subsequently, K.C. Das, who was Nobin Das's son began to can the rasgulla which resulted in the widespread availability of the sweets.
Rasgulla is a popular sweet in the Indian subcontinent. It comes in many forms, such as Kamalabhog (orange rasgulla), Rajbhog (stuffed with dry fruits and khoya inside), Kadamba (often served with kheer), and Rasamundi, Raskadamba. [42] Some are white in color while others are cream, brown, gold or orange. They are called Rasbari in Nepal.
Rasgulla → Rosogolla – Editor Snthakur has requested that this page be moved to Rosogolla stating, 'Rosogolla is the formal, original, familiar and most common name of this dessert.' Regards Snthakur ( সৌমেন্দ্র নাথ ঠাকুর ) ( talk ) 12:55, 14 November 2017 (UTC) [ reply ]
Sample of Bikalkar's "Salepur Rasagola" Bikalananda Kar (Odia: ବିକଳାନନ୍ଦ କର) was an Indian confectioner from Salepur, Odisha and founder of "Kar & Brother" which is known for popularising the rasagola, an Indian desert.
Nobin Chandra was born in 1845. [3] In 1864, driven by poverty and with little provision to complete his education, he initially started working for the Indra family, confectioners from Shantipur in the Nadia district of Bengal.
[6] [7] The word "gulab" is derived from the Persian words gul (flower) and āb (water), referring to the rose water-scented syrup, and "Jamun" or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum. [8] Jamun is also defined as a fried delicacy in sugar syrup. [9]