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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.
Ras malai consists of flattened balls of chhena soaked in malai. Milk is boiled and a small amount of lemon juice is added to curdle it. The whey is discarded and the chhena is drained, cooled and kneaded into a dough.
[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. His son, Sarada Charan Das , incorporated and established the family enterprise as K.C.Das Private Limited and was primarily responsible for driving the explosive growth in business.
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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 ]
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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.