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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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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.
So that the feature name Rasgulla improperly accepted and established as final name, instead of this editor's endeavour to rename the desert's original name Rosogolla, the entire biased edits of the current feature content Rasgulla too has been accepted and upheld by those prejudiced administrators rejecting this editor's creation of new ...
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.
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.
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar.
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