Rasmalai

Method of preparation

Cow milk is boiled and curdled by adding organic acid (vinegar, or lime juice), or calcium lactate. The curdled mass is separated to obtain the channa (casein protein), and compressed well to remove the whey as far as possible. The resultant dough is kneaded well (Figure 1.8.2). The dough is then divided into small balls that are boiled in sugar syrup to obtain small rasogolla balls. The product possesses a soft porous structure. Small rasogolla balls of diameters between 10 and 15 mm are common, while flattened small rasogolla (15-30 mm in diameter, and between 10 and 20 mm in thickness) are also used to prepare rasmalai. The rasogolla balls or flattened rasogolla pieces are manually compressed to remove the sugar solution from the inner portion of the samples, and then dipped in hot concentrated sweetened milk so that they can absorb enough hot concentrated milk. Gentle stirring is done for mixing. Flavouring and colouring items, if added, are to be incorporated only at the end of the preparation stage and the sample is cooled enough. The finished product may contain thin or moderately thick concentrated milk. The level of sugar added can be as high as 20% of the total mass of the product.

Machinery
Kneading, heating and mixing units for channa, shaping unit, pouring of shaped item into the hot concentrated sugar syrup and packaging facility are required.