Rasgulla: The Sweet Battle Between Odisha and Bengal – Who Really Invented It?
Few desserts in India stir up as much passion and pride as the humble yet heavenly rasgulla. This soft, spongy, syrup-soaked ball of chhena (curdled milk) is more than just a sweet — it’s a symbol of regional identity and culinary heritage.
But one question has divided the eastern states of India for decades:
Who really invented rasgulla — Odisha or West Bengal?
Let’s dive into the history, evidence, and cultural significance behind this iconic dessert and explore why both states lay claim to its origin.
The Origin Dispute: A Matter of Pride
Odisha’s Claim – The Sacred Sweet of Jagannath
Odisha asserts that rasgulla originated in the Jagannath Temple in Puri, where a similar sweet called "Khira Mohana" has been offered to Lord Jagannath for centuries.
Key Points Supporting Odisha’s Claim:
- Historical reference dates back to the 12th century.
- "Niladri Bije" ritual involves offering rasgulla-like sweets to the deity.
- The sweet was part of temple traditions and known as Khira Mohana or Pahala Rasgulla in the region.
- In July 2019, Odisha received a Geographical Indication (GI) tag for "Odisha Rasagola" — recognizing its distinct identity.
“Our rasagola is more than a sweet — it’s an offering, a tradition, a divine ritual.”
West Bengal’s Claim – The Sweet Innovation of Kolkata
West Bengal credits Nobin Chandra Das, a renowned confectioner from Kolkata, with inventing the modern-day spongy rasgulla in 1868.
Key Points Supporting Bengal’s Claim:
- Nobin Chandra Das is known as the "Father of Rasgulla".
- He created a new method of boiling chhena balls in sugar syrup, resulting in a spongier, lighter version.
- His son, K.C. Das, later commercialized it and began canning rasgullas — helping spread the sweet globally.
- In November 2017, Bengal received the GI tag for "Banglar Rasogolla", officially recognizing its regional version.
“We didn’t just invent rasgulla — we gave it to the world.”
GI Tags: A Sweet Compromise
In a surprising but respectful outcome, both states were awarded separate GI tags:
- “Banglar Rasogolla” – West Bengal (2017)
- “Odisha Rasagola” – Odisha (2019)
This acknowledges that both versions are unique, with different preparation methods, taste, texture, and cultural importance.
Taste, Texture, and Technique: How Do They Differ?
| Feature | Odisha Rasagola | Bengali Rasgulla |
|---|---|---|
| Texture | Softer, more porous | Spongier, chewy, and bouncy |
| Sweetness | Mild and balanced | Very sweet, soaked in sugar syrup |
| Color | Light brown or off-white | Bright white |
| Occasion | Ritual offering in temples | Daily dessert, festive treat |
| Origin Story | 12th-century religious tradition | 18th-century culinary innovation |
Which Rasgulla Is More Popular Today?
Across India and the world, the Bengali-style rasgulla is the version most people recognize and consume. Here's why:
- Mass production by brands like K.C. Das, Haldiram’s, Bikanervala.
- Exportable and shelf-stable in tin cans.
- Available in Indian restaurants and stores worldwide.
- Featured in Indian Railways, weddings, and celebrations.
On the other hand, Odisha's rasgulla is more traditional and localized, often enjoyed in temples and households, but not yet as widely commercialized or exported.
So, Who Really Invented Rasgulla?
The answer depends on how you define “invention.”
- If it’s about religious origin and earliest existence, Odisha holds the claim.
- If it’s about the modern recipe and global popularity, Bengal takes the credit.
In short: Odisha gave rasgulla its spiritual roots, Bengal gave it its global form.
Final Thoughts
The rasgulla debate is not just about food — it’s a story of culture, history, and regional pride. While the sweet continues to unite palates, it also showcases the diversity of Indian culinary traditions.
So the next time you enjoy a rasgulla — whether it’s the temple-born Odisha Rasagola or the shop-shelf Bengali Rosogolla — remember, you're tasting a piece of India’s living history.