How to pronounce Rasgulla

Rasgulla is written রসগোল্লা where it comes from. In the International Phonetic Alphabet it is /ɾɔʃoɡolːa/. In plain English letters that is rosh-oh-GOL-lah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Rasgulla?

Rasgulla is a dessert of India. Where it comes from: West Bengal. People usually eat it on festive days. Its main ingredients are dairy & cheese. It tastes sweet.

Where Rasgulla comes from

Rasgulla is one of 63 signature dishes of India on this map. See all dishes from West Bengal.

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• Darjeeling tea দার্জিলিং চা · Drink · West Bengal

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• Hyderabadi biryani हैदराबादी बिरयानी · Rice dish · Hyderabad

  Biryani reached India with Persian and Mughal cooks, and Hyderabad, ruled for two centuries by the Nizams, made its own version the city's signature.

• Masala dosa ಮಸಾಲೆ ದೋಸೆ · Main dish · Udupi, Karnataka

  A dosa is a thin, crisp pancake of fermented rice and black-gram batter, and dosas have been eaten in south India for centuries.

Food of India

Dishes like Rasgulla in other countries

Same type of dish and similar main ingredients as Rasgulla:

• Natore kacha golla নাটোরের কাঁচাগোল্লা · Dessert · Rajshahi, Bangladesh

  Kacha golla, or Natorer kacha golla, is a milk sweet from Natore District in Bangladesh.

• Juju dhau जुजु धौ · Dessert · Bagmati, Nepal

  Juju dhau, "king of yogurts" in Nepal Bhasa, is the sweet, thick yogurt of Bhaktapur, the most famous variety of dhau, the yogurt made by the Newars in clay pots.

• Pathein halawa ပုသိမ်ဟလဝါ · Dessert · Ayeyarwady, Myanmar

  Pathein halawa is a traditional Burmese pudding of glutinous rice flour, rice flour, coconut, sugar, poppy seeds, butter and milk, sticky and rich, made in two main forms, wet and dry.

• Sohan halwa سوہن حلوہ · Dessert · Punjab, Pakistan

  Sohan halwa is a dense, brittle sweetmeat made by boiling water, sugar, milk and cornflour until the mixture sets solid, flavoured with saffron and studded with almonds, pistachios and cardamom; ghee keeps it from sticking to the pan.