By Tanisha Salwan
The 'Odisha Rasagola' was said to be invented in Odisha's Pahala in the 12th century.
Image credits: Instagram/cookingeith_sushree
Also known as Khaira Mohana, it was offered to Lakshmi by Lord Jagannath in order to pacify her for not taking her along in the Rath Yatra.
Some say that a priest taught people in Pahala to curdle milk and make rasagola after he saw villagers throwing excess milk.
Image credits: Instagram/payal._click_
The 'Bengali Rossogolla' was invented by Nobin Chandra Das in Kolkata in 19th century. It was Das who experimented to get the right consistency of the sweet.
Image credits: Instagram/abrarkhan.del
Unlike the 'Odisha' counterpart, this version is white in colour with a sweeter and spongier texture.
Nobin Das's son KC Das and grandson SC Das used vacuum sealing to can and distribute rossogollas in India and the world.
Image credits: Instagram/decor_rific
Canning was considered a marketing masterstroke and gained a huge popularity for this sweet.
In 2017, West Bengal bagged GI tag for 'Banglar Rasogolla' while Odisha received the GI tag for 'Odisha Rasagola' in 2019.
Image credits: Instagram/decor_rific