special food of kolkata

                                          special food of kolkata

                                                      kolkata rasogolla

History

The rasgulla originated in Odisha, where it is also known by its original name, Khira mōhana. It has been a traditional Oriya dish for a long time.Rasgulla has been in vogue in Orissa since centuries, but it gained popularity in Bengal and has now become one of the most sought after sweets. People throughout the state consider the rasgullas prepared by the Kar brothers, the descendants of a local confectioner, Bikalananda Kar, in the town of Salepur, near Cuttack to be the best. Today this rasgulla famously named Bikali Kar Rasgulla is sold all over Odisha Another variant of this dish that is made in the town of Pahal, located between the cities of Bhubaneswar and Cuttack, is also very popular locally.

Rasagōlās from Pahala, Odisha

Pahala, where only rasgulla and its derivatives, chhenapoda and chhenagaja are available, is reputed to be the largest market in the world for chhena sweets. In the middle of the nineteenth century, the popularity of rasgulla spread to neighboring West Bengal. A sweet seller named Haradhan Moira may have introduced the dish to Bengal.In the year 1868, Nobin Chandra Das, a local confectioner of Kolkata, modified the recipe of the rasgulla as he wanted to extend the life of the sweet which was originally highly perishable. His son, K.C.Das started canning the product leading to wider accessibility.
Eventually the rasgulla gained popularity all across India and the rest of South Asia. Although traditionally sold inside clay pots called handis in Odisha and in Bengal, sponge rasgullas in cans have become popular nowadays. Such canned rasgullas are available throughout India, Pakistan and Bangladesh, as well as in South Asian grocery stores in Britain and North America. They are marketed not only by K. C. Das and other confectioners, but also by several other Indian sweet makers from places such as Bikaner and Delhi as well as manufacturers such as Haldiram's. More recently, it has been marketed by the Kar brothers as well. In Nepal, the rasgulla is popular under the name Rasbari. The Indian space agency, ISRO is developing dehydrated rasgullas for Indian astronauts in its planned manned mission in 2016

                                            Nutrition 

 Typically, a 100 gram serving of rasgulla contains 186 calories, out of which about 153 calories are in the form of carbohydrates. It also contains about 1.85 grams of fat and 4 grams of protein.

                                                                   Rasgulla

Rasgulla (Sanskrit: रसगोलकम् rasagolakam; Oriya: ରସଗୋଲା rasagola; Bengali: রসগোল্লা rôshogolla; Urduرس گ Hindi: रसगुल्ला rasgullā, Nepali: रसबरी rasbari) is a cheese-based, syrupy dessert popular in the Indian subcontinent, particularly in the Indian states of Odisha and West Bengal. The dish originated in Odisha centuries ago.The dish is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar.This is done until the syrup permeates the dumplings

                                                            Mishti Doi

 

 Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well known desserts. Mishti Doi tastes great but is amazingly simple to make!

Mishti Doi

Ingredients:

• 1 liter full cream/ whole milk
• 3-4 tbsps yogurt

250 gms sugar  

Mitha Dahi or Mishti doi(Bengali: মিষ্টি দই, Hindi: मिठा दहि, Oriya: ମିଠା ଦହି) is a fermented sweet dahi or sweet yogurt. ^[1] This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh. It is made with milk and sugar, while also using yogurt and curd.
Mitha Dahi is a popular dessert in the states of West Bengal, Odisha and Bangladesh. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west.
As Dahi (Curd) is also considered auspicious in Hindu religion, it is also prepared on festive occasions and celebrations like Durga Puja and Diwali.