Dry Rasgulla

“Dry Rasgulla” is a modern, shop-style variation of the classic Bengali/Odia rasgulla—soft chhena (fresh curd cheese) balls traditionally simmered in light sugar syrup. While the sweet’s origins are debated between West Bengal and Odisha (with legends tied to Kolkata confectioners like Nobin Chandra Das and temple traditions in Puri), its popularity spread nationwide. In Rajasthan—especially Bikaner—halwais adapted rasgulla into a drier, travel-friendly format with reduced syrup and longer keeping qualities, now sold widely in tins and boxes.

MithaiCana’s Dry Rasgulla keeps the signature rasgulla bite—soft, springy, and milk-fresh—but with a lighter syrup finish so each piece feels less drippy and more snackable. Expect a tender, airy crumb that gently springs back, mild sweetness with hints of cardamom, and a clean dairy finish. Depending on the maker, some dry styles are lightly sugar-crusted for a delicate sheen; the overall effect is festive, neat, and ideal for gifting trays.

Dry Rasgulla is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Chhena (fresh cow’s milk curds), sugar, water, cardamom. (Optional in some traditional recipes: a little semolina and/or rose water.)