Rasogolla is called as the “King of Sweets” and is extremely famous in India. Rasogolla has a high protein, lipid, mineral, and vitamin content. It is snow white in colour, has a spongy, chewy body, and a silky texture, and is the size and shape of a ping-pong ball. It is widely acknowledged as the most popular sweet on all festive occasions, and people of all ages like it. Its quality varies by location and is determined by the method used to prepare chhana, as well as other process characteristics. Despite the fact that rasogolla production is limited to the cottage industry, its increasing popularity necessitates automated production in order to increase production rates and improve quality control. The goal of this review paper is to find alternative techniques of rasogolla preparation and the effect of various parameters on rasogolla quality, as well as research work done on rasogolla for better process development and mechanisation. The effects of milk type, acid type and amount, initial moisture content of chhana, kneading of chhana ball, sugar syrup concentration during cooking, soaking and repeated use of same sugar syrup on rasogolla quality, cooking time of chhana ball, soaking time for cooked chhana ball, and its microstructure have been studied. There has also been a review of the literature on the pressure cooking method of rasogolla preparation and the mechanisation of rasogolla production.

Author(S) Details

B. Mohanta
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal-721302, India.

S. L. Shrivastava
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal-721302, India.

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