Shortly after defeating Odisha in the Geographical Indication (GI) battle for the Banglar Rosogolla, West Bengal has created a rosogolla weighing 9 kg! Made by two self-help groups based in the Nadia district, this record-breaking spongy dessert is touted to be the largest ever in the world.
The recipe required 150 kg of sugar, five-and-a-half kg of cottage cheese and 400 grams of flour to make a single piece of Rasogolla. The syrupy sweet was made to commemorate the victory and a tribute to the legendary sweet maker Haradhan Mondal, who is believed by the locals to be the actual inventor of this iconic sweet dish. The preparation of the enormous sweet required five professional dessert chefs and a few helpers. The iconic sweet dish was later served to 400 people in the locality to observe the occasion.
Kolkata-based confectioner Nobin Chandra Das is officially considered as the originator of the Bengali dessert. However, the organisers claim that the Banglar Rosogolla was first created in Fulia, much before Haradhan Mondal, who later moved to Kolkata and came in touch with Nobin Chandra Das.
According to certain theories, Das modified the traditional Odisha variant recipe to produce this less perishable Rosogolla. The spongy white rosogolla is believed to have been introduced in present-day West Bengal by Das in 1868. He was the one who first started making rosogolla by processing the mixture of chhena and semolina in boiling sugar syrup in comparison to only using semolina traditionally.
While West Bengal does all it can to claim to own the sweet’s invention, the rest of the country is just happy having it in their bowl after their meal.