Rasgulla is prepared by a cheese (chenna) ball boiled in sugar syrup. It is a very famous Bengal Sweet. However sources places its origin from Orissa. Rasgulla is easy to prepare compared to Gulab Jamun. Rasgulla preparation is considered to be a precursor for preparing Rasmalai. Yes, Rasamalai can also be prepared from Rasgullas.
The recipe which I have mentioned here can make 10-15 rasagullas based on the size of cheese balls you make and also the type of milk. I made small balls to cope up with the vessel I have used. Also I have used crushed cardamom to give flavour instead of rose water.
