Fig. 3From: Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary researchFlow chart of traditional processing of the rasgulla. ‘Chhana’ obtained from coagulation of milk along with sugar and water are the main ingredients for rasgulla preparation. Coagulating agent, kneading of chhana and concentration (°B) of sugar syrup are the critical controlling parameters for smooth surfaced, honeycomb network textured and distinguish flavour of the final product. During boiling of chhana balls addition of small amount of milk impart the milky white colour to the rasgulla through retardation of sugar caramelization and inhibit the foam formation during boilingBack to article page