When you think of Indian sweets, Rasgulla (or Roshogolla) is one of the first that comes to mind. Spongy, syrupy, and soul-satisfying — it’s a dessert that unites India, but also sparks one of its sweetest rivalries.
The battle over where Rasgulla originated — Bengal or Odisha — is as rich as the sweet itself. In this blog, we dive into the history, cultural significance, preparation methods, and key differences between the two iconic versions.
Origins: A Tale of Two States
1. Origin and GI Tag Controversy
Odisha Rasgulla:
Claims older origin — dating back to the 12th century.
Believed to have been first offered as Bhog to Lord Jagannath at the Puri temple.
Got the Geographical Indication (GI) tag in 2019 for “Odisha Rasagola”.
Bengali Rasgulla:
Invented by Nobin Chandra Das in 1868 in Kolkata.
Known for its modern preparation and commercialization.
Got the GI tag in 2017 for “Banglar Rasogolla”.
2. Texture and Taste
Odisha Rasgulla:
Denser and more textured.
Brownish tint due to caramelization during longer boiling.
Less spongy, richer in flavor, not overly sweet.
Bengali Rasgulla:
Softer, spongy, and springy.
Milky white in color, floats in clear sugar syrup.
Sweeter in taste, melts in the mouth.
3. Preparation Differences
Odisha Version:
Cooked longer, often in a lightly caramelized syrup.
Sometimes uses cow milk with slight fermentation for richness.
Bengali Version:
Uses fresh chhena (curdled milk) kneaded into soft balls.
Cooked in boiling sugar syrup for a few minutes.
4. Cultural Significance
Odisha Rasgulla:
Deeply tied to Jagannath culture.
Part of “Niladri Bije” ritual (Lord Jagannath offers rasgulla to Goddess Lakshmi).
Bengali Rasgulla:
A symbol of Bengali culinary pride.
Widely consumed during festivals, celebrations, and as gifts.
Which is better?
It’s a matter of personal taste and cultural sentiment.
Prefer a light, sweet, spongy dessert? Go for Bengali Rasgulla.
Want something earthier, richer, with historic depth? Try the Odisha Rasgulla.
Fun Fact:
India Today once called the Rasgulla debate “a culinary war.” Despite the rivalry, both versions are delicious and continue to coexist — showing how diverse yet united Indian sweets can be.
ALSO WATCH OUR VIDEO ON ODISHA RASHGULLA
ALSO WATCH OUR VIDEO ON BENGALI RASGULLA
END OF ARTICLE…!!
