Fig. 4

The array of ingredients and their sequential forms for rasgulla processing. a Boiled milk (15 min of boiling). b Coagulated milk (citric acid or calcium lactate as coagulating agent). c Strain: chhana poured in white muslin cloth (muslin is an ethnic textile product being produced in Bengal from ancient time) which is used generally and twisted to expel out the whey. Some weight is applied on it also for better removal of water. d Chhana. e Kneading: generally barkosh or chhenapata (wooden plate) is used, as both of the provinces have their heritage in wooden work. f Ball formation by hand. g Boiling in sugar syrup. h Traditional rasgulla. i Texture of traditional rasgulla. j Sponge rasgulla. k Texture of sponge rasgulla of Kolkata respectively