Rasgulla is full of intrigue. It is white, milk based,spongy, mouth watering cottage cheese dumpling in sugar syrup with a fascinating history and it will soon be part of future in space. It has been around for many centuries. The origin is controversial with some historical accounts saying that they were first offered to Indian Goddess of Wealth Lakshmi in Puri, Odisha, India and others claiming that they are purely from Bengal. Regardless they are delicious and gradually gaining global popularity.
They are round dumplings made from a blend of cottage cheese and semolina, dipped in sugar syrup and eaten cold. Some make them purely from cottage cheese. The size can vary from small to large round balls
Recently Indian Space Research Organization (ISRO) has been working with Mysore Defence Food Research Lab in India to make dehydrated Rasgullas so they can travel to space for a planned 2016 mission for Indian Astronauts.
I envision future of Rasgulla to be part of a regular menu in space. On Earth an exciting thought is to eat this exquisite Indian sweet made purely from organic milk and organic sugar (www.organicrasgullas.com).
Having tasted both prepackaged and home made rasgullas I am definitely partial to homemade ones. Recently I have had the opportunity to be part of an Organic Rasgulla movement and it is just so unbelievably tasty. As you take a bite- it hits your pleasure sense and from then on you have a delightful experience which is refreshing and energizing. A perfect pick me up snack for those lazy afternoons.