We all know what is Rasgulla or “Rossogolla” as called in Bengali language. Most of us know and presume that it is a Bengali sweet dessert. But the history of Rossogolla says something else. If you think it’s a Bengali delicacy, you are in for a surprise. Rossogollas are famous because of their sweet taste and softness. It is a sweet dish prepared in sweet syrup and it is made of cheese. It is a ball like in shape and it looks more like a golf ball. It is the most preferred sweet dish in Northern and Easter India at all social events and occasions.
Rossogolla was invented in Orissa, West Bengal’s neighboring state in India. It was in Puri, a holy city in Orissa where the Rossogollas were originated. It has been a centuries old tradition that the Goddess Lakshmi is appeased in the temple of Jagannath in Puri. Lakshmi being the consort of Jagannath is offered Rossogolla to keep her calm and so that she does not feel avoided while the worshipers are worshiping Lord Jagannath.
The recipe of making Rossogollas entered West Bengal when cooks from Orissa started getting employed at richer Bengali households. These cooks were mostly Oriya Brahmins and traveled to Bengal for employment during the time when Bengal was flourishing. Rossogollas of Orissa were slightly off white or dull white in color unlike the present day Rossogollas which are pure white. Rossogollas have been parents to many other syrupy sweet delicacies like Rasmalai, chamcham, paantua, etc.
KC Dass’s canned Rossogollas have given a taste of the delicacy to sweet lovers all over the world. There are several derivatives of the Rossogolla like the Komola Bhog which is larger and is prepared by mixing orange flavor in the Rossogolla, and Raaj Bhog which is again larger than the Rossogolla and is made by inserting some dry fruits in the Rossogolla. These two derivatives have originated from Bengal.
Linus Orakles
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I am writing a book on the history of sweets (see my blog at a-sweetspot.blogspot.com) and much to my frustration, the story about Rasgulla and its origin in Puri ricochets across the internet like an out of control ping pong ball. The trouble is I just can't get any published documentation of it. It would at least help if I could get a first-hand account of "I went to the temple and indeed they serve rasgulla. The monks tell me they've doing it for centuries." Do you have any ideas, other than Wikipedia where the story originates? --Michael
ReplyDeleteYes, two Ph.D. theses, where they actually interviewed the priests, looked at temple records. One of them was by J. B. Padhy. The other one, I don't remember the name.
ReplyDeleteBesides, it is common knowledge that it is served in the temple for centuries. The newspapers report it all the time after the Rath Yatra:
http://www.orissadiary.com/Shownews.asp?id=7511
Inside the Puri temple, it is taboo to cook anything that is not typically Oriya. No potatoes, chillies, tomatoes, as they are not indigenous. But Rasgulla is cooked.
Also check out some other news sources:
ReplyDeletehttp://www.hindu.com/mp/2009/04/11/stories/2009041153080500.htm