# Rasgulla (sweet Bengali dumpling)

**URL:** <https://boards.straightdope.com/t/rasgulla-sweet-bengali-dumpling/947735>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [August 1, 2021, 12:32am UTC](https://boards.straightdope.com/t/rasgulla-sweet-bengali-dumpling/947735 "2021-08-01T00:32:23Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Melbourne](https://avatars.discourse-cdn.com/v4/letter/m/b5e925/32.png) [@Melbourne](https://boards.straightdope.com/u/Melbourne)\
**Post date:** [August 1, 2021, 12:32am UTC](https://boards.straightdope.com/t/rasgulla-sweet-bengali-dumpling/947735/1 "2021-08-01T00:32:23Z")

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What should be the texture of Rasgulla? It’s traditionally made from a course-ground flour, but how does it turn out in the dumpling?

(Or the Odisha version, if anyone knows enough to tell the difference)

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**Author:** ![Kimia](https://avatars.discourse-cdn.com/v4/letter/k/db5fbb/32.png) [@Kimia](https://boards.straightdope.com/u/Kimia)\
**Post date:** [August 1, 2021, 2:05pm UTC](https://boards.straightdope.com/t/rasgulla-sweet-bengali-dumpling/947735/2 "2021-08-01T14:05:25Z")

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It’s not made from flour but from curdled milk. The texture is best described as “spongy.” Here is one online recipe:

> **[Rasgulla recipe - Swasthi's Recipes](https://www.indianhealthyrecipes.com/rasgulla-recipe-bengali-rasgulla-recipe-easy-diwali-sweet-recipe/)**
>
> Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home. Recipe with step by step photos

You can get passable canned ones at an Indian grocery store.

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**Author:** ![Melbourne](https://avatars.discourse-cdn.com/v4/letter/m/b5e925/32.png) [@Melbourne](https://boards.straightdope.com/u/Melbourne)\
**Post date:** [August 2, 2021, 3:14am UTC](https://boards.straightdope.com/t/rasgulla-sweet-bengali-dumpling/947735/3 "2021-08-02T03:14:30Z")

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Spongy sounds believable. I got some which were kind of … rough textured, crumbly, rubbery … rather than spongy, and I was wondering if that was normal.

I note that different versions of Rasgulla include arrowroot or semolina, which may affect the texture.

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**Author:** ![am77494](https://avatars.discourse-cdn.com/v4/letter/a/d2c977/32.png) [@am77494](https://boards.straightdope.com/u/am77494)\
**Post date:** [August 2, 2021, 3:22am UTC](https://boards.straightdope.com/t/rasgulla-sweet-bengali-dumpling/947735/4 "2021-08-02T03:22:54Z")

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@Melbourne - spongy but melts in your mouth is the hallmark of good rosogolla (thats the way it is pronounced by Bengalis)

Arrowroot or Semolina additional is a hack to change the consistency.

In traditional recipes, the cheese is prepared at a certain temperature and pH (much like Mozarella), nothing else like semolina etc. are added.

For me, learning to make Rosogollas was similar to learning to make gnocchis. Both foods are equally fussy - and you have to make it just right.

Rosogolla is best eaten fresh - just like Mozarella cheese.