Roshogolla: Difference between revisions

| variations      = Baked Rosogolla</br>Nolen Gurer Rosogolla</br>Orange Rosogolla

In 2016, the [[West Bengal]] government applied for a [[Geographical indication |GI]] tag for the variant called ''Banglar Rosogolla'' (Bengali Rasgulla) clarifying that the Bengal and Odisha variants were different in "both in colour, texture, taste, juice content and method of manufacturing."<ref>{{cite news |title=Our Claim Only On A Variety Of Rasogolla, No Dispute With Odisha: West Bengal |url=http://www.ndtv.com/india-news/our-claim-only-on-a-variety-of-rasogolla-no-dispute-with-odisha-bengal-1436883 |access-date=28 July 2023|agency=Press Trust Of India |publisher= NDTV |date=27 July 2016 }}</ref>''Banglar Rosgolla'' was awarded the GI tag in 1976. <ref>{{cite web| url = https://indianexpress.com/article/india/bengal-celebrates-rosogolla-day-to-mark-gi-tag-granting-nobin-chandra-das-6120007/ | title= Bengal celebrates ‘Rosogolla Day’ to mark GI tag granting | work= PTI |publisher= The Indian Express, 14 November 2019| access-date = 28 July 2023}}</ref>

Bengal had a long tradition of preparing sweet delicacies from ancient times utilizing various ingredients; particularly, various types of ''[[Pitha|pithes]]'' during '' Poush Parbon''. According to Hindu tradition, the deliberate curdling of milk, with an acidic substance, to make Chhanna was prohibited by Hindu traditions. Therefore, it had been assumed by many that the process was brought in by foreigners, probably by the Portuguese. While there is a wide range of sweet delicacies that is prepared with rice flour, coconuts, and sugar, chhana-based sweet delicacies prepared by professionals, many of whom were Muslims, who did not have any links with Hindu practices. <ref>{{cite web| url = https://scroll.in/magazine/858633/the-universe-of-bengali-sweets-was-vast-even-before-the-roshogolla-arrived-with-the-portuguese | title= The universe of Bengali sweets was vast even before the roshogolla arrived with the Portuguese | work= Priyadarshini Chatterjee, 24 November 2017 |publisher= Scroll,in| access-date = 28 July 2023}}</ref>

Roshogolla is believed to be a traditional Bengali sweet. What was available earlier was highly perishable. In 1868. Nabin Chandra Das modified the recipe and made it spongy with a longer shelf life. His son, K.C.Das, started canning it, which made it available in distant places. The canned roshogollas are available in the UK and USA.<ref>{{cite web| url = https://lifestyle.iloveindia.com/lounge/history-of-rasgulla-2327.html | title= History of Rasgulla  | publisher= Life Style Lounge | access-date = 28 July 2023}}</ref>Over the years sweet-makers have experimented with the Roshogolla and produced a variety of them, such as Baked Roshogolla, Chocolate-flavored Roshogolla, Nolen Gur (date palm jaggery) Roshogolla, Mango-flavored Roshogolla and so on. <ref>{{cite web| url = https://www.msn.com/en-in/news/India/baked-rosogolla-to-rose-rosogolla-7-types-rosogolla-for-misti-lovers/ar-AA1dENLw | title= Baked Rosogolla to Rose Rosogolla: 7 types Rosogolla for misti lovers | work= Amrita Ghosh |publisher= Microsoft /Asianet Newsable News| access-date = 28 July 2023}}</ref>

[[Sanjeev Kapoor]], the celebrity chef says, “The Bengalis are great food lovers and take pride in their cuisine… A very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  ... A meal, for the Bengali, is a ritual in itself.” <ref name= ‘misti’>{{cite web| url = https://www.sanjeevkapoor.com/Recipe/Rosogolla-.html | title= How to make Rosogolla - The pride of Bengal – now well loved all over the world | work= This is a Sanjeev Kapoor exclusive recipe |publisher=Sanjeev Kapoor recipes | access-date = 28 July 2023}}</ref>

For making Roshogollas, the preparation time is two and half to three hours, and the cooking time is 41-50 minutes. The main ingreients are chhana, cow’s milk, white vinegar, refined flour (maida), corn flour, syrup and sugar. The level of cooking is difficult. Those who are particularly interested in cooking it at home, please see the details in the reference for this item. <ref name= ‘misti’/>

[[Mishti Hub]] has been set up by the Government of West Bengal to promote different types of sweets. New and traditional are available in 11 shops. It is open from 12 noon to 9pm near gate no. 3 in Eco Park, New Town. <ref>{{Cite news|url=https://timesofindia.indiatimes.com/city/kolkata/mishti-hub-to-open-doors-on-july-5/articleshow/64812416.cms|title=Mishti Hub to open doors on July 5|work=The Times of India|access-date=28 July 2023|language=en}}</ref><ref >{{Cite news|url=https://timesofindia.indiatimes.com/city/kolkata/new-town-mishti-hub-to-open-doors-soon/articleshow/63864023.cms|title=New Town ‘Mishti’ hub to open doors soon |work=The Times of India|access-date=28 July 2023|language=en}}</ref><ref>{{Cite news|url=http://www.millenniumpost.in/kolkata/firhad-hakim-to-inaugurate-mishti-hub-on-july-5-305859|title=Firhad Hakim to inaugurate Mishti Hub on July 5|work=Millenniumpost.in|access-date=28 July 2023|language=en}}</ref>

The normal sponge roshogollas are available in almost all sweet shops throughout West Bengal and beyond. However, sweet lovers often look for shops with taste and quality. The following are among the notable: K.C.Das, Chittaranjan Mistanna Bhandar, Nalin Chandra Das & Sons (all in Kolkata}, The Bombay Canteen (in Mumbai), Gopala (in New Delhi), and Chhotu Motu Joshi Sweet Shop (in Bikaner). <ref>{{cite web| url = https://www.tasteatlas.com/rasgulla#:~:text=%28Rosgulla%2C%20Rosogolla%2C%20Rasagolla%29%20Rasgulla%20is%20a%20traditional%20sweet,semolina%20dough%2C%20cooked%20together%20in%20a%20sugary%20syrup. | title= Where to eat the best Rosogollas in the world | work=  According to food experts|publisher= TasteAtlas| access-date = 28 July 2023}}</ref>