History and method of Bengali Rosogolla

 The history of Bengali rosogolla, a beloved Indian sweet, is both fascinating and contentious, as its origin has been the subject of a long-standing debate between West Bengal and the state of Odisha. Here is a summary of the history:

**Origins and Controversy:**

1. **Historical Roots:** The concept of making sweets from chenna (Indian cottage cheese) and sugar syrup has been a part of Indian culinary traditions for centuries. However, the specific creation of rosogolla as we know it today is attributed to the region of Bengal, which includes present-day West Bengal in India and Bangladesh.

2. **Nomenclature Debate:** The name "rosogolla" is derived from the Bengali words "rosh," meaning juice, and "golla," meaning ball or dumpling. It suggests that the sweet has its origins in Bengal.

3. **Early References:** The earliest documented references to rosogolla can be traced back to 19th-century Bengali literature and cookbooks. The sweet was already a popular treat in Bengal during this period.

4. **Nabin Chandra Das:** A pivotal figure in the history of rosogolla is Nabin Chandra Das, a confectioner from Kolkata (Calcutta), West Bengal. In the late 19th century, Nabin Chandra Das is credited with refining the recipe and commercializing the production of rosogolla. He is often referred to as the "Father of Rosogolla."

**The Odisha Claim:**

1. **Alternative Claims:** The state of Odisha, neighboring West Bengal, also asserts that rosogolla has been a part of its culinary heritage for centuries. They call their version "Pahala Rasagola." Odisha claims that rosogolla originated in the Jagannath Temple in Puri and has historical and cultural significance in the state.

2. **Geographical Indication (GI) Tag:** The debate over the origin of rosogolla led to a legal battle for a Geographical Indication (GI) tag, which would officially recognize the sweet's place of origin. In 2019, both West Bengal and Odisha received separate GI tags for their versions of rosogolla, effectively acknowledging its historical roots in both regions.

In conclusion, the history of Bengali rosogolla is a tale of culinary evolution and cultural significance, with roots in the region of Bengal. While the debate over its exact origin continues, it's clear that rosogolla holds a cherished place in the hearts and taste buds of people from both West Bengal and Odisha, and it remains one of India's most iconic and delectable sweets.

Making Bengali rosogolla involves several steps. Here's a simplified version of the cooking process:

Ingredients:

- 1 liter of milk

- 1/4 cup of lemon juice or vinegar

- 1 cup of sugar

- 4-5 cups of water

- A pinch of cardamom powder (optional)

- A few saffron strands (optional)

Instructions:

1. Boil the Milk:

   - Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.

2. Curdle the Milk:

   - Once the milk is boiling, add lemon juice or vinegar gradually while stirring.

   - Continue to stir until the milk curdles, and the whey (greenish liquid) separates from the cheese solids (chenna).

3. Strain and Rinse:

   - Pour the curdled milk through a muslin cloth or a fine sieve to strain the chenna.

   - Rinse the chenna under cold running water to remove any residual lemon juice or vinegar taste.

4. Knead the Chenna:

   - Gather the cloth containing the chenna and squeeze out excess water.

   - Place the chenna on a clean, flat surface and knead it vigorously for about 10-15 minutes until it becomes smooth and pliable.

5. Shape the Rosogolla:

   - Divide the kneaded chenna into small portions and shape them into smooth, crack-free balls. They should be about the size of large marbles.

6. Prepare the Sugar Syrup:

   - In a wide, deep pan, add water and sugar.

   - Bring this mixture to a boil, stirring to dissolve the sugar.

   - You can add a pinch of cardamom powder and saffron strands for flavor, if desired.

7. Cook the Rosogolla:

   - Gently place the chenna balls into the simmering sugar syrup.

   - Cover the pan and let them cook on medium heat for about 15-20 minutes. They will puff up and double in size.

8. Cool and Serve:

   - Turn off the heat and let the rosogolla cool in the syrup.

   - Once they reach room temperature, transfer them to the refrigerator for a few hours to chill.

   - Serve chilled rosogolla as a delightful Bengali dessert.

Remember that making perfect rosogolla can be a bit tricky and may require practice to get the right texture and consistency. Enjoy your homemade rosogolla!