Mohanta B, Das H and Shrivastava SL
Rasogolla is known as the king of the sweets and highly popular throughout India. Although manufacturing of rasogolla is confined to the cottage industry, its mechanized production is needed for higher production rate and better quality control on account of its increasing popularity. The present review discusses traditional method of rasogolla preparation and the effect of different parameters on quality of rasogolla. Effects of type of milk, type and amount of acid used for making chhana, initial moisture content of chhana, kneading of chhana, formation of chhana ball, concentration of sugar syrup during cooking as well as soaking and repeated use of same sugar syrup have been studied on rasogolla quality, cooking time of chhana ball, soaking time for cooked chhana ball and its microstructure. Literature available on pressure cooking method of rasogolla preparation and mechanization of rasogolla making has also been reported.
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