Rasgulla is a syrupy dessert popular in the Indian subcontinent, especially in West Bengal,Odisha and Mauritius. The dish originated in Odisha centuries ago, while a whitish spongy variant (called “Bengali Rasgulla” or “Sponge Rasgulla”) became popular in Bengal in the 19th century. Rasgulla is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
