Rasgulla is a soft, spongy Indian sweet made from chhena, a fresh cheese from curdled milk, cooked in sugar syrup. Rasgulla comes from eastern India (Bengal and Odisha) and is popular at festivals such as Diwali.
How do you serve rasgulla?
Rasgulla is usually served chilled in a small bowl with some of the syrup. Tinned rasgulla is ready to eat: chill the tin for a few hours.
How do you store tinned rasgulla?
Keep an unopened tin in the pantry until its best-before date. Once opened, move the rest to a closed container in the fridge and follow the pack instructions.
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Frequently asked questions
- What is the difference between rasgulla and gulab jamun?
- Rasgulla is white and spongy and cooked in syrup. Gulab jamun is fried first and is brown and denser.
- Is rasgulla vegetarian?
- Rasgulla is made from milk and sugar and is usually vegetarian. Check the label for exact ingredients.