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Rasgulla, originally a Bengali dessert, is also enjoyed in South India, where it retains its traditional characteristics with slight regional variations. This sweet delicacy is made from chenna (Indian cottage cheese) and semolina dough, rolled into balls, and cooked in light sugar syrup until spongy and soft. The South Indian version might feature subtle differences in flavor, sweetness, and texture, catering to local tastes while preserving the essence of this beloved treat.

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