Rasgulla: Fusion and Evolution

Rasgulla is something of a euphoric sweet that is a white, spongy, and succulent ball of joy. Its origin dates back to the 1860s and has always been quite inseparable from the Bengali personality and with Kolkata.

Did you know there was a bitter feud among Bengal and over the origin of the scrumptious "Rasgulla"? The discussion over the birthplace of the Rasgulla isn't simply just about Bengali and Odia sentiment. The gloating rights may convert into a great business for confectioners in the two states. In any case, this fight came to an end when Bengal got to keep the Geographical Indications (GI) status concurred to 'Banglar Rasgulla.' With changing tastes and evolving palates, we thought we'd give you this unassuming dish some pizazz with a hint of fusion – The Rasgulla Pudding!


For the Chenna:

  • 1-liter full-fat milk

  • 2-3 tbsp of fresh lime juice or vinegar

For the Rasgulla:

  • 1 tsp rose water

  • 1 tsp sugar

For the Sugar Syrup:

  • 1 cup sugar

  • 3 cups water

  • 1/4 tsp cardamom powder (optional)

For the Pudding:

  • Fresh pomegranate

  • Finely chopped alphonso mango

For the Pudding Base:

  • 2 cups mango ice cream/ Vanilla ice cream

  • 1 cup milk

  • 1/2 tsp rose water

  • A pinch of saffron