Add the cashews and raisins and cook till lightly brown. I was really surprised to read that rasgulla actually originated from Odisha, I always thought it was from Bengal
Some say that the Rasgulla originated in Orissa and was made popular by the Bengali cuisine. Roast the vermicelli over low-medium heat turning over, once lightly browned and fragrant
You have to visit these places in Orissa to experience the magic of making sweets. If yes, add the remaining balls into the wok and fry them to a brown color on medium heat
