This is what makes Odisha’s Pahala rasagola different from the widely popular Bengali roshogolla

Key differences in the preparation and ingredients between Odisha’s Pahala rasagola and Bengali rasgulla

Head chef and restaurant consultant Tarveen Kaur tells indianexpress.com, “The Pahala rasagola, originating from the village of Pahala in Odisha, is distinguished by its light brown hue and mildly sweet flavour. The process of making it involves boiling the chhena (cottage cheese) balls in a sugar syrup that has been caramelised to achieve the desired colour and flavour. The texture of Pahala rasagolas is slightly denser and chewier compared to their Bengali counterparts. Additionally, semolina is sometimes added to the chhena mixture to enhance the texture.”

Kanikka Malhotra, consultant dietician and certified diabetes educator says, “Pahala rasagola has a soft, spongy texture and a milder, thinner syrup, whereas Bengali rasagola is harder, with a chewier bite and a thicker, sweeter syrup.” 

The Bengali roshogolla, Chef Tarveen notes, attributed to confectioner Nobin Chandra Das in the 19th century, is renowned for its pristine white colour and spongy, soft texture. “The chhena balls are meticulously kneaded until smooth and then boiled in a clear, light sugar syrup. The absence of caramelisation ensures the signature white appearance of the Bengali roshogolla.”

Pahala rasagolas provide a different sensory experience than their Bengali cousins (Source: Freepik)

Cultural or historical significance of the Pahala rasagola in Odisha

Chef Tarveen informs that Pahala rasagola holds deep cultural and religious significance in Odisha. “It is traditionally associated with the centuries-old ritual of ‘Niladri Bije,’ marking the return of Lord Jagannath and his siblings to the Jagannath Temple in Puri after the annual Rath Yatra. According to local legend, to appease his consort Goddess Lakshmi, who is displeased for not being taken along during the procession, Lord Jagannath offers her rasagolas. This ritual underscores the dessert’s integral role in Odia religious practices.”

Malhotra notes, “This link with the temple and its rituals raises the Pahala rasagola above the level of a mere dessert, making it an essential element of Odisha’s cultural identity. The sweet’s history, which is strongly connected with the state’s religious customs, distinguishes it from the Bengali counterpart and gives it a distinct cultural identity.”

How has the popularity of Pahala rasagolas evolved?

Pahala rasagola have grown in popularity, Malhotra says, particularly in recent years, yet they continue to compete with their Bengali cousins. The fierce rivalry between Odisha and West Bengal over the origin of the rasagola has also unintentionally brought Pahala rasagola to the forefront. While Bengali roshogolla have long been recognised on a national and worldwide scale, the Pahala rasagola is gaining popularity as a result of initiatives to showcase Odisha’s culinary heritage. 

The annual celebration of ‘Rasagola Dibasa’ (Rasagola Day) on the day of Niladri Bije has further spotlighted the dessert, leading to increased recognition and appreciation both nationally and internationally. “The strategic location of Pahala on a major highway has also contributed to its fame, as travellers frequently stop to savour the authentic taste of these caramel-hued rasagolas,” states Chef Tarveen.