#rasgulla

Rukmini: You promised me the last Rasgulla

Krishna: Technically, I never said who I promised it to

Rukmini: Oh, so now you’re playing word games?

Krishna: I’m literally the god of lila. You knew what you signed up for

Roshogollas are a type of east Indian dessert, which translates to syrup filled balls! It consists of fresh cheese or chhena, which is made by pouring some vinegar water into hot milk to separate the whey and milk curds. The curds are drained in a cheese cloth and the resulting cheese or chhena is used as a base to make various kinds of desserts. If you've had Indian paneer, this chhena is what paneer essentially is. For roshogollas, the chhena is kneaded with a pinch of flour into a smooth dough, shaped into small balls, and boiled in sugar syrup with cardamon pods till they double in size.

This is the Bengali version of roshogolla, but there are other varieties like a caramel version from the state of Odisha called Pahala Rasgulla, or where the syrup is infused with saffron, or where the balls are cooked in thickened milk, in which case it is called Rasmalai, malai meaning cream. Bengalis are known for their love for sweets and while they have hundreds of other dessert recipes, the roshogolla continues to be the quintessential Bengali dessert.