Unlike its whiter version, made famous by Bengal, this Odisha variety of rosogolla is softer, richer and carries a warm caramel hue that comes from slow-cooking it in light sugar syrup.

So, the rosogolla, which bagged a GI tag in 2017, rules hearts in Bengal & beyond. Bengal’s sweetmeat legacy The original sweets in the Bengal region, which included Bangladesh back then ...

The gift, which arrived today, comprises 400 kg of Harivanga mangoes, 50 kg of Hilsa fish, and 50 kg of Rosogolla, symbolising cultural affinity and mutual respect between the two neighbouring ...