Ghasitaram Rosogulla

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  • Legacy of 100 years
  • ISO 2200:2005 certified
  • Shelf life of 12 months
  • Milk-based popular sweet of India
  • Famous as a Bengali sweet
  • Curd-cheese ball cooked in sugar syrup
  • White, soft, and juicy
  • Packaged in an attractive tin
  • Originated in Odisha as khirmohana
  • Shelf life of 12 months
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Rs. 415.00
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Spreading sweetness since 1916

 

Founded in 1916 by Ghasitaram Bajaj in Karachi, Pakistan, Punjabi Ghasitaram Halwai began with the motive of offering total customer satisfaction with superior-quality sweets and namkeen made with the purest ingredients. High standards and services helped it survive and flourish in pre-Independence era. In the 1947 Partition...

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About Punjabi Ghasitaram Halwai, Mumbai

Spreading sweetness since 1916

 

Founded in 1916 by Ghasitaram Bajaj in Karachi, Pakistan, Punjabi Ghasitaram Halwai began with the motive of offering total customer satisfaction with superior-quality sweets and namkeen made with the purest ingredients. High standards and services helped it survive and flourish in pre-Independence era. In the 1947 Partition, Bajaj’s son, Goverdhandas, left the sprawling store behind and relocated to the upcoming city of Bombay. He breathed new life into the business as it started afresh with a store in Kalbadevi that very year.

The family business, with over 12 retail outlets across the city and a flourishing export trade with various countries, was taken over by Vippan G Bajaj in 1978. Today it boasts a state-of-the-art micro-laboratory at its massive factory, where stringent checks on raw materials and finished goods are conducted to maintain outstanding quality. In-house food technologists and microbiologists assist in constant innovation and quality enhancement. As an ISO 2200:2005-certified company, it also ensures that employees receive training on Hazard Analysis and Critical Control Points to take timely and appropriate action when needed.

 

Specialities

 

The brand today specialises in a number of dry-fruit sweets such as pure kaju katli, dry-fruit anarkali, anjeer barfi, dry-fruit nutkhut, and mix kaju moons. It also offers special tinned sweets such as gulab jamun and rasgulla in addition to regional delicacies such as Mysore pak and mohanthal. While emphasising on premium, unique, and popular products along with constant upgrade and customer satisfaction, 100-year-old Ghasitaram continues to earn the trust of people.

Specifications of Ghasitaram Rosogulla

PRODUCT DESCRIPTION

Rosogulla is a popular spongy dessert,originating in Odisha. Made with chhena or curd cheese and cooked in sugar syrup, this soft, white ball goes back around 600 years ago when it was called khirmohana. A traditional offering to goddess Lakshmi a day after the famous RathaYatra at Jagannath Temple in Puri, it became popular in West Bengal only in the 19th century. Ghasitaram Rosogulla comes to you tinned, allowing you to savour this Odialegacy in all its richness.

FEATURES
  • Milk-based popular sweet of India
  • Famous as a Bengali sweet
  • Curd-cheese ball cooked in sugar syrup
  • White, soft, and juicy
  • Packaged in an attractive tin
  • Originated in Odisha as khirmohana
SHELF LIFE & STORAGE
  • Shelf life of 12 months
  • Store at normal room temperature or refrigerate
INGREDIENTS
  • Curd cheese
  • Sugar
  • Ghee
Priyanka's Serving Ideas

Drama in black and white

If you think there is nothing more satisfying than the juicy goodness of a succulent rasgulla, you are in for a confectionery surprise! Imagine the soft ball oozing with a heady shot of creamy dark chocolate. Ready in minutes, chocolate rasgulla is a perfect symphony of sweetness with a trace of bitterness that lingers and leaves you craving for more. This is bittersweetness.  

Ingredients:-

  • Rasgulla – 10 pieces
  • Dark chocolate – 250 g
  • Coarsely crushed almonds –10 or 12  

Preparation:-

  • Partially squeeze the rasgulla to drain most of the sugar syrup
  • Melt the dark chocolate slab in a microwave
  • Add crushed almonds to the chocolate and stir
  • Dip each partially-dry rasgulla in the chocolate mixture and place it on butter paper
  • Refrigerate and serve chilled
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