Whose Rasogolla Is It Anyway? A Sweet Story Between Odisha and Bengal

Forget ancient rivalries and political squabbles – the real battle, the one that truly stirs the soul (and the sweet tooth!), is over a humble ball of cottage cheese ball. I’m a Bengali by roots, but my childhood was shaped by Bhubaneswar. Rasogolla for me, to be precise for my family was part of that weekly routine.

Whenever friends or neighbours hosted a birthday or anniversary celebration, Rasagola was almost always the dessert served at the end. Sometimes they would even send us a packet later, just to share the sweetness.

Currently, I live in Kolkata, but my connection to Kolkata is not new. As someone with roots in Bengal has to visit Bengal. We would board the train to Kolkata to visit my grandparents. As soon as we reach we were greeted with Bengal’s most famous sweet Rasogolla. My grandfather used to bring in Rasogolla in an earthen pot.

The Soft, spongy, and soaked in sweetness, the humble Rasogolla (or c) has stirred up more than just taste buds.

Over the years, it has become the centre of a tug-of-war between two proud states: West Bengal and Odisha.

But beyond the Geographical Indications (GI) tags and passionate debates, lies a deeper cultural story — of temples, traditions, kitchens, and identity.

All these years I have studied and tasted various Rasogollas, Rasagola and even few Rasgullas.

In this blog, I will take a light-hearted yet curious look at the origins of this iconic sweet, the legends that surround it, and the reasons why it continues to spark discussions. Because when it comes to Rasogolla, it’s not just about dessert it’s about pride on a plate.

For those who don’t know about this sweet, (seriously??), lets first understand about it.

What is Rasogolla or Rasagola?

Rasogolla or Rasagola is a well known sweet in India,its often called as Rasgulla (रसगुल्ला) in Hindi.

To understand the sweet lets first break it.

In Odia we say Rasagola (ରସଗୋଲା ), here the word Rasa (ରସ ) syrup or juice and Gola (ଗୋଲା) round or ball.

In Bengali, we say Rasogolla (রসগোল্লা), where the word Rôsho (রস) means syrup or juice, and Golla (গোল্লা) means round ball or dumpling.

So basically both of them mean the same.

So literally, Rasogolla means: “a syrupy ball”.

No matter how you spell it, Rasagola in Odisha or Rasogolla in Bengal—this humble sweet has travelled from temple kitchens to sweet shop counters, from earthen bowls to tin boxes.

And for many of us, especially those who’ve lived between both cultures, it’s not about who made it first.

It’s about who made it mean something.

Whose Rasogolla Is It Anyway? – Two States, One Sweet — But So Much More

I’m no food critic. If it’s edible, sweet, or salty, I’ll likely enjoy it. But over the years, I’ve tasted a wide range of sweets, from Rasagolla to Kheermohan and everything in between. Which brings me to the heart of the matter.

Lets first explore the story of India.

Story of Odia Rasagola : When Lord Jagannath offered Sweet to Pacify Goddess Laxmi.

The story of Odia Rasagola begins in Puri. Yes the same holy city which is known for its Khaja, my favourite and Chena Poda. Lets delve you to this beautiful origin of Odia Rasagola.

The Odia Rasagola dates back to at least the 12th century.

Rath Yatra: The link to Odia Rasagola

Every year, Lord Jagannath sets out on a journey to the Gundicha Temple, his aunt’s place, accompanied by his siblings, Lord Balabhadra and Devi Subhadra. But notably, Goddess Laxmi is left behind.

As the queen of Srimandir, she is not one to be overlooked. Days go by, and she realises that her consort has departed without her. Naturally, she is upset, and rightfully so.

According to Puri’s age-old legends, she does not sit quietly in her palace. She sends out her messengers, gathers information, and eventually takes matters into her own hands by stopping his return. Quite literally.

Niladri Bije: The Day of Apology

When the three siblings return back to the temple after 9 days vacation, Lord Balabhadra and Subadhra are let in but things are not so easy for Lord Jagannath, the lord of universe. He finds the gates of the temple locked. Lakshmi is not letting him in.

Now, this is where sweetness enters the scene. Jagannath knows he’s in trouble. He needs to calm his wife, and no divine spell is strong enough here. Only a sweet gesture would work. So, he offers her the one thing that’s soft, pure, and dipped in affection. Rasagola.

Yes, that iconic white ball of joy. Made from chhena, soaked in light syrup, gentle yet expressive.Much like a heartfelt apology wrapped in sugar.

And as the story goes, Goddess Laxmi melts. She accepts the offering. The gates open. Jagannath returns home. Peace is restored.

And thus, the tradition of Rasagola bhog on Niladri Bije continues till today. And this is the day Odisha celebrates Rasagola Diwas.

Reminding us that no matter how divine you are, you still have to say sorry with sweets if you mess up.

Beyond Taste: A Ritual Rooted in Emotion

But here’s what’s more fascinating. This isn’t just a tale. It’s a ritual. A living, breathing part of Odisha’s culture.

This sweet isn’t just food, it’s bhog, part of divine offerings and temple culture. In 2019, Odisha earned the GI tag for its Rasagola, affirming its unique identity.

Story of Bangla Rasogolla

Bengalis don’t just love sweets; they live them. From the syrupy symphony of mishti doi to the grainy delight of sandesh, every Bengali sweet tells a story. But there’s one that stands out: round, soft, white, and unapologetically sweet—the Bangla Rasogolla.

Be it birthdays, weddings, annaprasan, or Bijoya Dashami visits, Rasogolla is always part of the celebration. It’s not just a dessert; it’s an emotion passed around in syrup-filled bowls.

In 2017, Bengal’s version of Rasogolla was awarded the GI tag as Banglar Rasogolla, officially recognising its identity and legacy.

The Bengali Rasogolla wasn’t born in temples, but in a humble Kolkata kitchen.

The Man Behind the Magic: Nobin Chandra Das

Its around 1860s the streets of Kolkata were filled with the scent of horse carts and hand fans, and in one small sweet shop in Bagbazar, stood a young man with a dream — Nobin Chandra Das.

He wasn’t just a moira (sweetmaker), he was a visionary. While others made sweets the usual way, he wanted to experiment. Create something different. Something that hadn’t been tasted before.

After several failed experiments, he finally succeeded one day. He gently placed freshly prepared chhena balls into boiling sugar syrup… and waited. What emerged was soft, springy, and steeped in sweetness. Something truly extraordinary had taken shape.

The Birth of Sponge Rasogolla

This was no ordinary sweet. It was airy yet juicy. Soft but didn’t fall apart. It didn’t crumble like sandesh or harden like pera. This was something you could squeeze, and it would bounce back. It was playful, just like Bengal’s spirit.

He named it Rasogolla.

At first, not everyone was convinced.People questioned how chhena could be boiled in syrup. But slowly, as mouths melted and eyes closed in joy, the city began to fall in love.

Rasogolla started becoming popular and didn’t remain a shop item for long. It became part of Bengali identity. Birthdays, weddings, homecomings, Durga Puja, especially in Bijoya or just a lazy afternoon with adda — no moment was too small or too big for a Rasogolla.

It became a symbol of hospitality. If you visited a Bengali home and were not offered a Rasogolla, did you even visit?

A Son Carries the Legacy: K.C. Das

Nobin Chandra’s son, Krishna Chandra Das, didn’t just carry his father’s legacy forward — he transformed it. While Nobin Chandra had introduced Rasogolla to Kolkata’s sweet-loving public,

it was Krishna Chandra who gave it a longer life. He was the first to can Rasogolla, making it possible for the sweet to travel beyond Bengal, across India, and eventually around the world.

That’s right — the iconic white tin box with floating Rasogollas? That was his idea.

And with that, Bangla Rasogolla became not just a sweet, but an ambassador of Bengali culture.

Bengal officially celebrates Rosogolla Day on November 14, which marks the date in 2017 when “Banglar Rosogolla” received its GI tag

Not Just a Dessert, But an Emotion

If you’re Bengali, you know the ritual. You press the Rasogolla lightly with your finger, let the syrup spill, then pop the whole thing into your mouth; no bite, no cutlery elegance. Just pure, sweet surrender.

Bengal played the biggest role in turning it into a nationwide obsession. Bengalis love Rasogolla so deeply that they even made a film about it — a tribute to the man behind the sweet and the emotion it carries in every bite.

Basic Difference Between Odia and Bengali Rasogolla

Now that we’ve dipped into the history, it’s time to talk about the Rasogolla or Rasagola itself. Although both of them has same name and prepared in a similar way, they are not exactly the same.

via GIPHY

Lets understand how it looks, how it feels, and how it melts in the mouth.

Odia Rasagola

Texture: Odia Rasagola is softer, juicier, and less chewy. It’s often described as melting in the mouth. You can easily cut through it using a spoon.

Color: It typically ranges from off-white to a light brownish or reddish hue, due to longer cooking in the sugar syrup, which leads to slight caramelization.

Preparation: The cottage cheese chhena used for Odia Rasagola is generally processed to yield a softer consistency, contributing to its distinct texture.

Bengali Rasogolla

Texture: Bengali Rasogolla is known for its spongy, springy, and slightly chewy texture.

Color: It is predominantly milky white, as it’s cooked for a shorter duration, preventing significant caramelization of the sugar syrup.

Preparation: The cottage cheese or chhana for Bengali Rasogolla is kneaded more thoroughly to achieve the characteristic spongy and elastic texture.

So Who Wins the Rasogolla Debate?

Honestly? Both do.

As someone who is connected to both states, my response is not diplomatic but realistic.

When tasting both rasogolla you can clearly feel the difference. Comparing both of them is a lot like comparing Lucknowi and Hyderabadi biryani. Both are biryani, both loved passionately, yet each has its own method, flavour, and fan base.

Why should one version of joy cancel out the other?

If you’re in Puri during Niladri Bije, a warm rasagola offered to the goddess feels sacred. When in Bhubaneswar, you can try the Pahal rasagola. It is warm, fresh, and served straight from the pot.

And when in Kolkata, head to KC Das or any iconic sweet shop for the classic spongy rasogolla packed in syrup-filled tins.

I don’t see a clash, I see a connection.

I see how two different cultures celebrated the same ingredients in their own unique ways — and ended up creating two legends.

Varieties of Rasogolla or Rasagola

Now that you know the history, emotions, and memories wrapped around Rasogolla, it’s time to explore its many forms.

Bengal’s Soft Spongy White Rasogolla

These are pure white, light, and bouncy. The syrup is clear and slightly thin, and the rasogolla soaks it up like a sponge. Often found packed in tins, this version is smooth, airy, and full of syrup in every bite.

Pahal Rasagola

Pahal rasagolas are served warm, straight from huge pots lined up along the roadside. They are soft, slightly grainy, and cooked in a mildly caramelised syrup. The light brown colour and melt-in-the-mouth texture make them truly comforting.

Salepur Rasagola

Salepur is known for its large, rich rasagolas with a firmer texture. These sweets are simmered longer, giving them a deep golden colour and a more intense flavour. They hold their shape well and feel hearty with every bite.

Nolen Gur Rasogolla

Made using date palm jaggery, this rasagola is a winter favourite. It has a golden hue and a warm, smoky sweetness. The jaggery adds depth and makes each bite feel special and seasonal.

Stuffed Rasogolla

This is a creative twist on the classic. These rasogollas are filled with khoya, dry fruits, or saffron. Rich and indulgent, they are often served during weddings, festivals, or when you want to impress guests.

Kamalabhog

Not all rasogollas are white. Kamalabhog breaks the mould with its bright orange and yellowish colour and subtle citrus flavour. Flavoured with orange essence and sometimes a hint of saffron, this version adds a refreshing twist to the traditional sweet. Often served during special occasions in Bengali households, Kamalabhog is not just eye-catching but also full of character.

Baked Rasogolla

This one is for those who love fusion desserts. Baked rasogolla is a delicious innovation where rasogollas are baked in a thick layer of sweetened condensed milk, often topped with dry fruits. The syrupy texture turns rich and pudding-like, offering a warm, indulgent treat. It’s modern, festive, and perfect for celebrations.

Kalahandi Rasagola

Kalahandi, a region known for its unique food traditions, has its own version of rasagola. These sweets are usually slightly firmer and less soaked in syrup, giving a more textured bite. While not as widely known outside the region, Kalahandi rasagolas reflect the diversity of local tastes and the creativity found even in the simplest sweets.

Where to Taste Rosagollas?

So, I have shared information, where to actually taste it.

Whether you’re a sweet tooth pilgrim or a curious foodie, tasting Rasagolla at its source is a must. Not from a tin, not from a fridge — but fresh, warm, and dripping with history.

Let’s take you through the two heartlands of Rasagolla — Odisha and West Bengal — where every bite tells a different story.

In Odisha:

Pahala (On the Bhubaneswar–Cuttack Highway):

This unassuming village is a Rasagolla haven. Every shop here offers a slightly different version — soft, lightly caramelised, and always fresh.

Stop by early in the morning, and you’ll find pots of Rasagolla still warm from the fire. The vendors? Usually third or fourth-generation sweet makers.

This is where people living in Bhubaneswar used to get the Rasogolla when ever there is some occasion like Birthday parties.

Salepur

Salepu has special type of Rasogola, its a small town near Cuttuck. Bikalananda Kar in Salepur has turned Rasagolla into a legend.

Their version is richer, slightly firmer than Pahala’s, and has that beautiful reddish hue. You’ll find both fresh sweets and their iconic tin packs, available across Odisha and beyond. But nothing beats having one fresh at the original shop — it’s a must-do detour from Cuttack.

Bikalananda Kar in Bhubaneswar

You don’t need to travel all the way to Salepur to taste the famous Bikalananda Kar Rasagola. Thankfully, they have multiple outlets right here in Bhubaneswar, making it easier for city folks and travellers to enjoy the rich, caramel-tinted flavour of authentic Odia Rasagola.

From freshly prepared warm rasagolas to their signature tin-packed version that travels well and lasts longer, they have kept the tradition alive in a modern format. It is perfect for gifting, taking on long journeys, or simply stocking in your kitchen for sweet cravings.

Puri:

On Niladri Bije, the final day of Ratha Yatra, Lord Jagannath offers Rasagola to appease Goddess Laxmi. The Rasagola here is divine in every sense. It is not just a sweet, it is bhog. That subtle reddish tint, gentle sweetness, and the spiritual aura around it stay in your memory long after the last bite.

On other days, if you are in Puri, you can still experience its essence. Just walk down the lanes near Sri Jagannath Temple, and you will find local sweet shops offering their own versions of Rasagola. Warm, fresh, and deeply connected to the temple’s tradition.

In West Bengal:

Kolkata – Bagbazar & Shyambazar:
This is where the iconic spongy Rasogolla was born. Visit Nabin Chandra Das’s original shop or K.C. Das, his son’s legacy. Then there is Chittaranjan Sweets in Shyambazar who is renowned for their Rasogolla.

These aren’t just sweet shops — they are living museums of Bengal’s dessert revolution. One bite and you’re back in colonial Calcutta.

Balaram Mullick & Radharaman Mullick (Across Kolkata):
If you’re after both heritage and innovation, this is your stop. While the classic Rasogolla is always on point, don’t miss their twists — like nolen gur Rasogolla or aam Rasogolla. A little modern mishti magic.

Every Bengali Town’s Sweet Shop:
From Chandannagar to Krishnanagar, from Bardhaman to Durgapur — every mishtir dokan serves up Rasogolla that locals swear by. Ask for one straight from the syrup pot, still warm. It may not have a brand name, but it will have soul.