Rasgulla, is an Indian traditional sweet dish made from cheese and sugar solution which is soft spongy in texture. Preparing the perfect Rasgulla involves getting the right consistency after catalyzing the milk, kneading the dough right, and boiling in syrup to attain perfection. Our knowledge always guarantees that your Rasgullas are as scrumptious and fitting the consumer’s taste buds as expected.

At FFCE we provide complete consulting solutions like Rasgulla Production Process, Indian Sweets Manufacturing, and Traditional Rasgulla Recipe development, legal advisory and plant setup. Our services like Process Optimization focus on major steps such as curdling milk, kneading chhena and boiling balls in sugar syrup. Our servicesenable us to optimize such processes in order to achieve consistent softness and sponginess in your production. Also in the Technological Support, the right equipment is chosen for more production with improved taste but yet maintaining the originality of a Rasgulla. We also provide third party manufacturing service for a business to expand. 

What is Rasgulla?

Rasgulla is a soft and spongy cheese sweet ball or otherwise soft cheesecake prepared from the mixture of chhena and semolina with sugar syrup. Rasgulla preparation involves coagulation of milk and obtaining chhena, kneading the chhena for some time, shaping it into balls and then boiling it in sugar syrup and making it spongy. The preparation of rasgulla involves boiling milk with subsequent coagulation using an acid such as lemon juice or vinegar. After the milk has been allowed to curdle, the watery part is squeezed and separated leaving behind chhena which is then folded with a hand until it is a smooth lump-free mass. This kneading process is important as it defines the texture of the Rasgulla whether it has to be soft or spongy in texture.

The soft chhena is then formed into small round shapes and then the round shapes are boiled in a solution of boiling sugar syrup. The balls have to be cooked at the best temperature to allow them to soak syrup and for them to attain a spongy nature. One has to be rather precise about the time one spends cooking, as well as the temperature because overcooking leads to making the Rasgullas hard or rubbery.

The moment they are cooked, the Rasgullams are placed in the syrup to absorb more of this syrup which also gives it a sweet taste and a spongelike texture. They are then cooled and packaged, to be served to the ready consumer markets The fruit juice processing begins with the source of supply which delivers dry fruits to the company. Through proper handling and packaging these are looked after so that Rasgullas are fresh and soft by the time they reach the consumer.

The production process of rasgulla.

Ingredient Selection

  • Chenna (Cottage Cheese): In particular, good quality milk is required while preparing the rasgulla sweet. Always, fresh full fat cow’s milk or preferably buffalo milk is used to get the desired fat content of the chenna.
  • Acidulants: White vinegar is then added to cause coagulation to the milk by adding an acid such as citric acid or the freshly squeezed lemon juice. Different types of acidulants used have an influence on the texture and taste of the chenna.
  • Sugar: For making the syrup, granulated sugar is used. White besan and crystal clear sugar is preferred because the purity and granulation of the sugar can affect the sweetness and texture of the syrup.
  • Water: FDA approved fresh, drinking water for Chenna making and for preparation of sugar syrup is utilized.

Preparation

  • Milk: The milk is boiled, then it is pasteurized and the temperature can reach 85-90 ° C (185-194°F) and the milk is also acidified with citric acid or with lemon juice. Instead, this process causes the milk to clot resulting in chenna. They stir the milk mildly in order be sure that it has curdled uniformly.
  • Chenna: The augmented milk will then be filtered off the whey through a muslin cloth or a fine sieved for the processing of curd. The chenna is then rinsed in cold water to get rid of any remaining acid content.

Kneading and Shaping

  • Kneading
  • Objective: It should be a uniform colour and texture and be creamy to the touch with no sticky lumps.
  • Process: The chenna is rubbed for quite sometime until they are smooth and all the ingredients are blended homogeneously. This process assists in development of the gluten structure, which is one of the greatest characteristics of rasgulla, being spongy. The rigorificating phase usually takes 10-15 minutes.
  • Shaping
  • Objective: Fomat the chenna dough into round and equal proportions.
  • Process: Mention small portions of the kneaded dough are formed by rolling them using hand into round balls or walnut sized masses. They should be of the same size so that they are cooked at the same level with regard to the other balls.

Cooking in Sugar Syrup

  • Preparation of Sugar Syrup
  • Objective: Make the required syrup for boiling rasgullas as thick, heavily impregnated, and uniformly colored.
  • Process: Cane sugar and water are combined in the proportion 1: 2, that is one part sugar to two parts water. The syrup should remain boiling until the sugar is fully dissolved and a Brix has been reached of between 50-60. The syrup temperature during cooking remains around 90-95 ° C(194-203°F).

Cooking Process

  • Objective: To soak the syrup well and also get the right texture and softness; steam the rasgulla balls.
  • Process: The shaped rasgullas are then added carefully to the boil as sugar syrup. The preparing time ranges from 30-45 minutes. At this time the rasgullas increase in size and become soft and spongy were they absorb the syrup. Attention is paid to the degree of hotness of the syrup, that is, it cannot boil over, and, therefore, burn.

Filling and Processing

  • Filling
  • Objective: After, cook the rasgullas pack them into containers to be used for packing.
  • Process: The prepared rasgullas are then transferred to bowls carefully without any an loss of formation and as a result are submerged in the syrup completely.

Processing

  • Hot Bath: After the filled containers are filled they are put in a water bath at about 85°C (185°F) for about 10–15 minutes. This step is useful to get a primary sterilization and also keep the rasgullas in the same stage for sometime.
  • Capping: After the hot bath, the containers are covered with screwed lids for instance tray lids. A vital stage as far as the capping process is concerned is in order to avoid corrosion and deterioration of the substance.
  • Cold Bath: The sealed containers are then placed to cold water bath in order to decrease temperature rapidly. It assist in setting the rasgullas and in setting up their texture.

Cooling and Packaging

  • Cooling
  • Objective: Slowly cool the rasgullas, so that the product is stable.
  • Process: These containers are allowed to cool at the ambient temperature for certain length of time before they are stocked in cold rooms. Temperature regulation is normally a lengthy process: it takes a few hours.

Packaging

  • Objective: Protect the rasgullas during storage and distribution while ensuring product integrity.
  • Materials:
  • Plastic Containers: Commonly used due to their lightweight and shatter-resistant properties. They must be food-grade and designed to prevent leakage.
  • Cans: TIn cans are the most common packaging used in th eIndian marketing. It is a convenient packaging that also prolongs the shelf life of the product.
  • Glass Jars: Preferred for premium products due to their inert nature and aesthetic appeal. They provide excellent protection against air and light.
  • Design Considerations: Packaging must be airtight to maintain the freshness and flavor of the rasgullas. Labels should include product information such as ingredients, nutritional facts, expiration dates, and storage instructions.

Different Types of Rasgulla

  • Traditional Rasgulla
  • Classic Flavor: Made with fresh chhena, sugar, and water, offering a pure, traditional taste.
  • Variation in Syrup Concentration: Some variations include adjustments in sugar syrup concentration to alter sweetness and texture.

Flavored Rasgulla

  • Variations: Includes additional flavors such as saffron, rose, or cardamom, requiring specific flavoring agents and processing adjustments.