Rasogulla to Rasgulla: The Rajasthani Twist to India’s Iconic Sweet
While Rasgulla is often associated with Bengal and Odisha, Rajasthan — particularly Bikaner — has carved its own unique space in the world of Indian sweets. The Bikaneri version of rasgulla is richer, slightly denser, and soaked in syrup that carries the unmistakable aroma of cardamom and saffron. Unlike the spongy Bengali variant, Bikaneri rasgullas have a grainier texture, thanks to traditional methods using fresh chhena and slow cooking in desi ghee-fired stoves. This sweet isn't just dessert — it’s part of family celebrations, religious offerings, and festive gift boxes across Rajasthan. It’s a perfect example of how regional heritage breathes new life into India’s shared culinary treasures.
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