An Overview of Rasogolla: Traditional Indian Dairy Product

Rasogolla is known as the king of the sweets and highly popular throughout India. Rasogolla contains high amount of protein, fat, minerals and vitamins. It is snow white in colour, possesses a spongy, chewy body and smooth texture having ping-pong ball size and shape. On all festive occasions it is widely accepted as most popular sweet and all ages of people like it. Its quality varies from place to place and depends on the method used to prepare chhana, quality of chhana and other process parameters. 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 objective of present review paper is finding different methods of rasogolla preparation and the effect of different parameters on quality of rasogolla and the research work done on rasogolla for better process development and mechanization of rasogolla. Effects of type of milk, type and amount of acid used for making chhana, initial moisture content of chhana, kneading 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.