Introduction to Rasogolla – The Iconic Indian Sweet
Rasogolla (also spelled Rasgulla) is a world-renowned Indian sweet, famously dubbed the King of Bengal Sweets. First crafted by Nobin Chandra Das in 1868, rasogolla production has evolved from cottage industries to large-scale food processing units operated by brands like K.C. Das, Bikanervala, and Haldiram Foods.
Today, food processing consultants and food manufacturing consultants support its export to countries like the USA, UAE, and across Europe. Thanks to canning technology, this traditional delicacy now enjoys widespread distribution through food consultancy services that ensure shelf stability and international compliance.
Product Description of Rasogolla
Rasogolla is a snow-white, spongy ball resembling a ping-pong ball. It is made from soft chhana (curdled cow milk solids) and soaked in aromatic sugar syrup. The sweet is cherished for its:
- Juicy texture
- Silky mouthfeel
- Fragrances like kewra, rose, and cardamom
- Occasional pistachio or cardamom center fillings
How Rasogolla is Made – Traditional Method
Step-by-Step Rasogolla Preparation:
Chhana Kneading: Fresh, soft cow milk chhana is kneaded into a smooth dough by hand or in a planetary mixer.
Ball Formation: Dough is divided into 8–10g portions (~15mm diameter) and rolled into smooth balls without cracks.
Cooking in Sugar Syrup:
- Balls are boiled in 50° Brix syrup for 14–15 minutes.
- Water is added during cooking to maintain sugar concentration.
- 10% of syrup is replaced between batches to maintain quality.
Post-Cooking Treatment:
- Balls are transferred to diluted syrup at 60°C for 30 minutes.
- Then placed in 60° Brix syrup for 1–2 hours.
- Finally dipped in 50° Brix syrup for final stabilization.
Preparation of Cooking Medium (Sugar Syrup)
Sugar syrup is made by boiling sugar in water until the desired Brix level is reached.
- To remove surface scum, a pinch of milk is added during boiling.
- This process ensures clean syrup in compliance with food safety consulting standards.
- Refer to BIS (Bureau of Indian Standards) specifications for exact quality benchmarks.
Mechanized Rasogolla Production – Modern Techniques
Modern food technology consulting has enabled the development of mechanized rasogolla processing:
- Disc grinders and screw conveyors are used for chhana kneading and lump formation.
- Rotating discs and stationary mounts shape rasogolla balls.
- Mechanized cookers ensure:
- Consistent weight and texture
- High output volume
- Improved hygiene and uniformity
Automation aids food business consultants in maintaining GMP-compliant operations for mass production and exports.
Rasogolla Packaging for Shelf Life Extension
Rasogolla is packed hot at 90°C in 1kg lacquered tin cans:
- Cans are disinfected with hot air.
- Rasogolla balls and hot sugar syrup (with permitted preservatives) are filled into cans.
- Preservatives include:
- Sorbic acid (max 1000 ppm)
- Benzoic acid (max 300 ppm)
- Cans are sealed and rapidly cooled in water to create a vacuum seal, ensuring long shelf life.
Shelf Life of Rasogolla
- Without packaging: 2–3 days at room temperature.
- In tin cans: Up to 6 months, making it ideal for domestic and export markets.
Conclusion
Rasogolla, once a local delicacy, is now a globally recognized product thanks to food processing consultants, modern mechanization, and smart packaging solutions. Food industry consultants play a vital role in maintaining quality, safety, and compliance across the supply chain—from traditional kitchens to international markets.
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