There was a tug of war between West Bengal and the state Orissa over a sweetmeat named RASOGOLLA.
Rasogolla is a type of white juicy sweet made of curd( Chena or Chana in Bengali) and sugar juice.
The tug of war was on who first made this sweet. Rosogolla was an entirely Bengali dish as far as its make and history is concerned. The Odias claim that they have first made the sweet with Kheer (densed milk by boiling) which was named KHEER MOHAN though Rasogolla was not even named in Chappan Bhop (56 offerings) to Lord Jagannath of Puri, and Rasogolla was never made of Kheer and it was never a dry sweet. The hostory says " In 1868, a Kolkata-based confectioner named Nobin Chandra Das modified and perfected the traditional rasgulla recipe to produce this less perishable variant. Das invented a novel method of processing the chhena in boiling sugar syrup in his sweet shop located at Sutanuti (present-day Baghbazar)." Not even that Caitanya Mahaprabhu himself first offered Bengali Rasogolla to Lord Jagannath.
Rasogolla is a type of white juicy sweet made of curd( Chena or Chana in Bengali) and sugar juice.
The tug of war was on who first made this sweet. Rosogolla was an entirely Bengali dish as far as its make and history is concerned. The Odias claim that they have first made the sweet with Kheer (densed milk by boiling) which was named KHEER MOHAN though Rasogolla was not even named in Chappan Bhop (56 offerings) to Lord Jagannath of Puri, and Rasogolla was never made of Kheer and it was never a dry sweet. The hostory says " In 1868, a Kolkata-based confectioner named Nobin Chandra Das modified and perfected the traditional rasgulla recipe to produce this less perishable variant. Das invented a novel method of processing the chhena in boiling sugar syrup in his sweet shop located at Sutanuti (present-day Baghbazar)." Not even that Caitanya Mahaprabhu himself first offered Bengali Rasogolla to Lord Jagannath.
