Rasgulla is an Indian sweet dish made from Indian cottage cheese and semolina dough, and cooked in sugar syrup. As a traditional Indian food, rasgulla has a long history which dates back hundreds of years ago.
In the coastal city of Puri in Orissa, rasgulla has been the traditional offering to the Hindu goddess, Lakshmi, to appease her when the deities return home. Indian people believe that after the goddess has savored rasgullas, the trinity of deities will re-enter the temple precincts. The rasgullas are distributed to devotees who throng to witness the event.
The practice of offering rasgullas to Lakshmi dates back at least 300 years, and has not changed with the times. Even today, rasgulla is the only sweet offered to Lakshmi in India.
In the nineteenth century, when Oriya cooks started migrating to West Bengal in search of jobs, they brought along the recipe. Eventually, rasgullas gained popularity all across India and the rest of South Asia, and was made known to the whole world.
There are hundreds of sweet dishes in India, and rasgulla is only one of them. Most of their sweets are made of milk and sugar, and other ingredients vary by region. Why do Indian people have so many sweet dishes and like them so much? Anil Pandey, an Indian working in Beijing, tells you the reason.