Rasgulla 15 from Haldirams Features:
Rasagolla was the first of the syrupy Indian cheese desserts. It became the precursor for many other Bengali and Oriya delicacies, such as rasmalai, raskadam, chamcham, pantua, malai chop, and kheersagar. Rasagolla, along with chhena gaja and chhena poda, forms the classic Oriya trinity of chhena desserts. In Bengal, rasagolla and a variety of other chhena sweets such as sondesh, are collectively referred to as Bengali sweets.
Kamalabhog, which mixes orange extract with the chhena, is commonly sold in Bengal. In the dish kheersagar, thick, sweetened milk called rabidi is used instead of sugar syrup. While this dish is largely confined to Orissa, a similar dish rasmalai has become very popular throughout India, mainly due to the efforts of the Kolkata based confectioners K. C. Das, Ganguram and Bhim Nag. In that, the syrup is replaced with sweetened milk of a thinner consistency. Malai chop, a Kolkata invention, consists of prepared chhena that is sandwiched with a layer of sweet, creamy substance also made of milk. In the Bengali pantua, the chhena balls are deep fried in oil before being soaked in syrup.
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