Banglar Rasogolla, a sugary treat from West Bengal, showcases the region’s vibrant culinary legacy. Confectioner Nobin Chandra Das refined the recipe in Kolkata during the 19th century. These soft, spongy spheres are made from chhena (curdled milk) and soaked in sugar syrup. These are famous for their melt-in-the-mouth texture and sweetness. Its careful cooking methods achieve the airy texture and subtle taste that set Rasogolla apart. Bengali festivals and celebrations often feature this sweet as a dessert or treat for special occasions. Banglar Rasogolla has received the prestigious Geographical Indication (GI) tag. It preserves the authenticity and heritage due to its unique flavor and cultural significance.