The unbeatable Indian Sweet that is healthy, delicious and always high in demand

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I have once heard someone saying in a wedding – The sweet shops which makes good Rasgullas are adored by all people whereas the ones which do not make good Rasgullas , no matter how many complex sweets they make, might not have a huge fan following.

Although each and every piece of Indian sweet is a creative art in itself, no one can deny that Rasgulla is loved by a majority of Indian citizens and is an emotion for many. The sweet is included as a mandatory dessert menu in most of the weddings in the eastern region of India. West Bengal and Odisha both claims the Rasgulla as their original birthplaces. Apart from Rasgulla, the process of making any national sweet of India, be it  Barfi, Laddoo, Kalakand, Jalebi or any kind of the endless varieties of sweets, is quite interesting and the end product which is obtained, is quite delicious and gives great aesthetic pleasures too.

According to Odisha folklore , the village Pahala , which is located on the outskirts of the state capital Bhubaneswar, used to produce milk in excess quantities due to a large number of cows present there. When a priest of Jagannath Temple found out that the residents of Pahala used to throw out milk in large quantities after it became spoiled, he taught them the art of curdling milk and later sweetening it following which the village soon became the producer of a large number of chenna based sweets. Today, Pahala has a huge number of sweet shops selling Rasgullas that are quite popular among locals and tourists alike. According to historians, the Rasgulla originated in Puri’s  Jagannnath Temple ,which is considered as one of the richest temples in India. Some scripts say that the Rasgulla has been served as a traditional offering to the deities in the temple since the 12th century.

The people of West Bengal believe that the Rasgulla was created by a nineteenth century confectioner named Nabin Chandra Das. During the period of Bengali Renaissance- a period during the late nineteenth and early twentieth century when there was a massive rise of Bengali literature and the abolishment of evil social practices in West Bengal- Das created the Rasgulla out of his passion to create and sell totally new sweetmeats in his confectionery at that time.

Inspite of the number of fancy and colourful sweets that are put out on display in the sweet shops of India with an aim of making us drool at its sight and enhancing our desires of buying it, the Rasgulla ‘s special place in our hearts cannot be overtaken by any sweet. Here are the reasons why-

 Out Of The World Deliciousness

Source : Swasthi’s Recipes

The uber soft balls of sugar syrup that falls in the simple category of sweets have the capacity of delighting the taste buds of any person on Earth. Unlike Jalebis which are crunchy sweet snacks and requires a light force to bite into it, Rasgullas can be easily put into the mouth and can be gobbled up in no time at all without applying any kind of force either in biting or chewing. Due to the soft squashy texture of the Rasgulla, it can be eaten without applying much pressure on it. That is why this unbeatable Indian sweet, which is also a complete dessert in itself, can be enjoyed by person of any age group. Be it the cute babies whose eyes lit up with excitement when their mothers feed a small portion of Rasgulla into their mouths or the aged persons who had their teeth extracted from the dentist a while ago and prefers enjoying Rasgulla due to its soft texture, you will find that the foremost sweet of India which is always in demand is the Rasgulla. Moreover, Rasgulla also remains the safest Indian sweet of all times. With milk, sugar and lemon juice being the primary ingredients required for the preparation of Rasgulla, it is free of any toxic food colors that go into the making of most of the Indian sweets available in the market. Research shows that most of the colors that are used in sweets to give a sensory appeal to the customer are actually not good for human health as it contains harmful chemicals.

Easy Preparation

Source : The Spruce Eats

Most of the Indian sweets require dollops of ghee for its preparation followed by occasional amounts of stirring of its ingredients in order to get the perfect taste and texture. Moreover, the preparation of these sweets is also time consuming in addition to being laborious. Again, there are some sweets which require food colours which are not a common ingredient in our kitchens. Due to these factors, a large percentage of the Indian population consumes sweets brought from markets. However, when we look at the sweet which is most likely to be prepared at home, we will find Rasgulla on top of the list. This is because for preparing a basic Rasgulla, milk, sugar and lemons are the only ingredients that are required. The process of making Rasgulla is also quite simple. To sum up the whole process, Rasgulla is prepared by curdling boiled milk with lemon juice , draining the whey and kneading the milk solids to make balls. These balls are then cooked in hot sugar syrup until light and spongy.

Compatible with many dishes

Source : BookEventZ

Rasgullas are mostly commonly found as an item in the dessert menu in many ceremonies in India, be it weddings, rice feeding ceremonies (Annaprasan) , birthdays or pujas. Apart from being a safe sweet and also requiring less time for preparation, there are many interesting factors due to which Rasgulla is always considered an ideal dessert option by many die-hard lovers of sweets.. When the chappatis or pulao is mixed with a Rasgulla, its sweetness combines really well with the dry and salty texture of the latter and pleases our taste buds due to the perfect mixture of tastes. That is why Rasgullas can be eaten during the middle of a meal too. Moreover,  when we eat Rasgullas after consuming dishes from starter and main courses, we feel like our stomach is totally full and cannot consume a single morsel again. This is because of the high amount of phosphorus in chenna which helps in the process of digestion.

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