Guda or Jaggery Rasagola (ଗୁଡ଼ ରସଗୋଲା) is a unique and delicious variation of the popular Indian sweet, Rasagola. It is a traditional sweet from the state of Odisha in India, and is made by combining the classic Rasagola recipe with jaggery, a type of unrefined cane sugar.
The traditional recipe for Rasagola involves making a dough from chenna, a type of curdled milk, and then shaping the dough into small balls. The balls are then boiled in sugar syrup, made from sugar and water. The jaggery variation of this sweet is made by replacing sugar with jaggery in the syrup.
Jaggery is made from the sap of the palm tree, it is a type of unrefined cane sugar and is a healthier alternative to refined sugar. It is rich in minerals like iron, potassium, magnesium, and zinc. It is also known to have a lower glycemic index than refined sugar, which means it is less likely to cause a spike in blood sugar levels.
Jaggery Rasagola has a unique and delicious taste, it has a caramel-like flavor, which is a result of the jaggery being used in the sweet. It also has a different texture than regular Rasagola. It is less spongy and denser and has a subtle smoky flavor.
This Gur Rasgulla is also considered to be a healthier alternative to regular Rasagola, because of the use of jaggery instead of sugar. It is also considered to be a traditional sweet from Odisha and is often enjoyed during festivals and special occasions in the state.
In conclusion, Jaggery Rasagola is a unique and delicious variation of the popular Indian sweet, Rasagola, it is a traditional sweet from the state of Odisha in India. It is made by combining the classic Rasagola recipe with jaggery, a type of unrefined cane sugar. It has a unique and delicious taste, with a caramel-like flavor and a subtle smoky flavor. It is also considered to be a healthier alternative to regular Rasagola, because of the use of jaggery instead of sugar. It is often enjoyed during festivals and special occasions in the state.
N.B.: All these photographs are taken by Swagatika Nayak, Loknath Palauri, and Dr. Akshaaya Kumar Gochhayat.
