Rasogolla And The Myth of Bengali Sweet

I love food. I love sweets. I love ‘Rasogolla’.you ask for mitha(sweet-meat) in a restaurant in Orissa and they will provide rasogolla, although they sell a variety of sweets; such is the popularity of this sweet. Rasogolla is available almost all over India. But regarding the origin one myth is associated with rasogolla. Many people believe that rasogolla is originated in Bengal; though the truth is that it is an indigenous Oriya sweet. Though the exact time period of its origin is not known it is believed that rasogolla is being consumed in Orissa from medieval period.
People who believe that rasogolla is of Bengal origin claim that one sweetmeat maker from Bengal invented it in 1868 when he tried to make something ‘different’. To discard others claim regarding rasogolla’s origin some even say that Indians did not know the use of milk derivatives as rasogolla is prepared from chhena- a milk derivative. They learnt it from Portugese and this knowledge came through Bengal. Such a pity! These researchers forgot that in Mahabharat we get the description of various milk products being prepared in Goppura.
Let us know the actual fact about rasogolla. Among many other variety of indigenous sweets rasogolla is offered as prasad in Jagannath temple. Particularly after Ratha yatra Lord Jagannath offers rasogolla to Maa Laxmi to please Her(as Lord Jagannath is accompanied by His brother and sister to Gundicha temple and Maa Laxmi is left). This ritual is followed every year. So one can get an idea of how old rasogolla is; definitely its origin is not in 1868. Another important fact about Jagannath temple is that; nothing is used as Prasad in Puri which is not indigenous including vegetables like potato tomato cabbage etc.(though these are being used in other Jagannath temples). This proves the point that rasogolla is originated in Orissa.
One might become curious as to how rasogolla is so much popular in Bengal. During nineteenth century many Oriya Brahmins were employed in Bengal as cook who were called thakurs. These people introduced rasogolla in Bengal which became popular for its taste. Oriyas were never interested in publicity. When people in Bengal wanted to store rasogolla for more days they mixed some impurities in the ingredients to increase its shelf life. Then only it could be easily exported. Lack of publicity and marketing by Oriya people led to the wrong notion regarding rasogolla’s origin. To get the exact taste one should try fresh rasogolla if available instead of canned one. Though canned rasogollas are also exported from Orissa it decreases the taste like any other packed food item. Salepur and Pahal are famous for rasogolla in Orissa. Next time you visit Orissa don’t forget to taste the authentic rasogolla.