Rasgolla
Both Bangladesh and the Indian state of West Bengal claim the original. The GI tag dispute ran for years.
Bengali cottage cheese balls in syrup — fresh chenna cheese kneaded smooth, rolled into balls and simmered in sugar syrup until they expand and become spongy. Disputed between Bangladesh and India.
Ingredients
Method
Bring milk to boil. Add lemon juice. Curdle. Strain through muslin.
Knead chenna until smooth. Roll into balls.
Boil sugar and water to make a syrup. Drop balls in. Simmer 15-20 minutes — they will double in size.
Cool in syrup. Add rose water.
Knead the chenna thoroughly — grainy chenna produces dense rasgolla that don't puff.
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