Haldiram’s Rasgulla Disappoints: #FirstImpressions

A classic Indian dessert, Rasgulla, is one of those few delicacies that are evergreen and still on high demand. Here is our first impression of the Haldiram's version of this cultural icon.

Originating from East India, Rasgulla is loved by people across India equally. Well, maybe not as much as by people from Orissa and West Bengal, but rasgulla is most definitely a much loved traditional mithais across the whole country. In our bid to find the best gifting options this Diwali – our search for sweets had us exploring mithais from Halidram’s, amongst other brands. While Halridam’s Gulab Jamun, a tinned product we recently reviewed and would recommend, was fabulous, the rasgulla had us feeling disappointed. But first, some facts about the product:

This year, at Mishrywe are looking at easy to gift, away from the usual, reasonable gifting options that you can even buy in bigger numbers, or add to customsed hampers to bring a festive appeal to you dining. Our recommendations are authentic; as always, we experience (try/fry/taste) the products ourselves, at our review lab, before making any recommendations to you.

Things To Consider While Consuming Haldiram’s Rasgulla

*As per info on product packaging.

  1. It contains milk solids, so people who are suffering from lactose intolerance must avoid it.
  2. The contents of the package must be consumed on the same day on which it is opened.
  3. If you want to reduce the sweetness, you can add an equivalent amount of lukewarm water.
  4. Each tin contains 14 pieces.

Haldiram’s Rasgulla(1KG)

Classic Indian dessert made from dumplings of chhena, cooked in light syrup made of sugar.

MRP: Rs 200*

*Price at the time of review

Also Read: #FirstImpressions: Haldiram’s Minute Khana Ajwain Paratha

#FirstImpressions Of Haldiram’s Rasgulla

Rasgulla is made using chhena, and these are then dipped into a sugar syrup, that may or may not have added flavors of elaichi, saffron, rose water, etc. The sugar syrup is the only thing that works for Haldiram’s Rasgulla. It’s mild, light, and tastes good. 

But the other crucial factor, apart from the syrup, that makes rasgulla the iconic dessert that it is – is the rasgulla, or the ‘dumpling’ itself. Now the rasgulla is meant to be soft, pillowy and not dry. You should not feel rasgulla breaking apart into dry, chewy pieces as you eat one. Unfortunately, that’s exactly how our experience of tasting Haldiram’s Rasgulla was. The rasgullas seemed hard and rubbery – the exact opposite of what they are supposed to be like. 

Flavor-wise they are fine, but the texture of the rasgullas brings the whole experience down. Haldiram’s Rasgulla wouldn’t be our pick for Diwali Gifting this year. 

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