My parents never had any faith in my academic results as they always said to me- “Do not get ‘Roshogolla’ in your exam scripts!” I always defined that I am not a magician to get the highest results. At the end of my exam, Roshogolla used to come, not with the exam script but for the happiness of my good results. Then it can be said that Rashogolla and exams are related to each other, whether it’s good or bad. But, in the culinary world, it is always good. My love for Roshogolla was out of the world from my childhood. My elder sister used to make this sugar syrup-dipped cottage cheese ball. I was so fond of her handmade Roshogolla! It can be assured with full confidence that no one can ever say ‘No’ to Roshogolla!
If there has been one dessert that is called a true game-changer in the world of sweets then it has to be Roshogolla. From ancient times, it has been the most famous sweetmeat in the world. There are many people who cannot think of any other desserts except Roshogolla. It is believed that Roshogolla was first introduced in West Bengal by a confectioner named Nabin Chandra Das. Since then it has been popularized around the world.
It is also said that there are many variants of Roshogolla that have been introduced but the combination of Chhena and Semolina with sugar syrup is the most popular one. In my childhood, I used to sneak out in the sweet shops and would see the manufacturing details of Roshogolla. The confectioner used to take out the spongy balls from big pipkins. Then squeeze out the extra syrups from them and put them into the plastic boxes. While opening the boxes the whole area would have been reminiscent of the aroma of cardamom-flavoured sugar syrup.
Much later, I realized that the love for Roshogolla among people especially Bengalis is more than three centuries old. No one would ignore a Roshogolla even if they have burgers or pizzas in front of them. People of variant regions have their own style to eat this Roshogolla. Some like to have it with the extra syrup, some in dipped thick milk, some like to have warmed and some in cold earthen pots.
As it is made with Chhena of milk, Sugar, and Semolina, it is enriched with calories. A 100gm serving of a Roshogolla contains 186 calories. It also contains 1.80gm of fats and 4 gm of proteins. As a dessert item, it is enriched with nutrients.
For many decades the popularity of Roshogolla has been consistent. While visiting houses or attending weddings or celebrating festivals, ‘Roshogolla’ comes first in our mind. To sum up the love for Roshogolla I would like to share a pot of Roshogolla and say- ‘Let’s have a Roshogolla, to celebrate the popularity of this sweetmeat!’
