The Secret to Spongy Rosogolla: Master Bengal’s Iconic Sweet at Home

Spongy, sugar-syrup oozing rosogolla (rasgulla) is everyone’s favourite delight and a weakness for people with a sweet tooth. If it is right in front of you, flirting with its glossy and cushiony looks, you won’t be able to hold off for more than 10 seconds before gulping down an entire ball. It’s like an addiction, but only a good kind, unless you are in West Bengal, then this addiction might result in high sugar spikes because you cannot get rosogollas like the ones sold in the bustling, rustic streets of the state.

While there is a tug of war between West Bengal and Odisha over which state should be credited for the invention of this treat, both have GI (Geographical Indication) Tags for different variants. According to the most popular tales of the rosogolla invention, Nobin Chandra Das made the white spongy spheres in 1868. Before colonisation, Indian sweets were prepared using khoya (made by reducing milk on a low flame), which is still considered sacrilege and emerges as a popular ingredient in festive desserts.

When the Portuguese had a huge influence on West Bengal, people learnt the technique of curdling milk to make chhena, and Nobin Chandra Das reportedly mastered the art and was able to convert the crumbles into a malleable dough, which is shaped into spheres and boiled in the sugary syrup until it almost doubles in size.

In 1930, his son, Krishna Chandra Das, started selling rosogollas in vacuum-sealed cans, resulting in their popularity across the country, and later, around the world. Today, you can spot all the commercial Indian sweet brands, beyond K.C. Das, selling chhena in canned boxes, making it easier to transport them without the risks of spilling.

From Durga Puja to weddings, these rosogollas stand as a symbol of joy and celebrations. The moment Nobin Chandra Das transformed chhena into sweet, spongy balls, it got etched in the history of culinary books and stands as a testament to artistry. Now you have Indian shops in the US, UK, and other parts of the world selling rosogollas and making people a little less homesick. Now you can also find them in an array of variants, like sugar-free rosogollas, chocolate rosogollas, baked rosogollas, and more.