Rassgulla (Bangla: Rôshogolla; Hindi: Rasgulla; Oriya: Rasagolla) is a dessert from Orissa and Bengal consisting of cottage cheese balls in sugar syrup.

History
Rasgulla was created in the temple town of Puri in the eastern state of Orissa, where it has been eaten since medieval times. The best rasagollas in Orissa is from the town of Salepur, near Cuttack. Another brand at Pahala near Bhubaneswar is also much sought after. The

fine art of making rasagollas  was  eventually  transferred  to Kolkata, West Bengal. The Bengali version, rôshogolla was first made by Haradhan Maira, a confectioner of Phulia district, during the time of Bengal renaissance. Nobin Chandra Das of Bagbazar, Kolkata, was the first person to make 'sponge' rôshogolla in 1868,and is immortalised in the local limerick "Bagbazar's Nobin Das / Rossogolla's Columbus". K.C.Das of Kolkata and son of legendary Nobin Chandra Das, was the first to invent the canned version of this highly perishable sweet, which led to much wider availability. K.C. Das popularized another perennial favourite, Rasmalai.

Preparation
Sweetened cottage cheese is lightened with a small amount of semolina and then formed into small balls, which are then boiled in a light sugar syrup until the syrup permeates the ball.

Variations
Rôshomalai replaces the syrup with sweetened milk.

Kômola bhog mixes orange extract with the cottage cheese.