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India is a land of sweets, on every occasion, people use to wish their near and dear ones with the sweets. Among all the sweets Rasgulla is considered to be the most popular dessert in eastern India, especially, in West Bengal and Orissa. In terms of definition, it is defined as a syrupy dessert prepared from chhena (cottage cheese), semolina and sugar. It is a perishable product.
In today’s era, people are giving more preference to Canned Rasgulla Making during the time of festival season ’s. After preservation, it can be used at any time. People can store it for a long time. Canned Rasgulla Making are available throughout India, Bangladesh, and Pakistan.
In 1860, Nabin Chandra Das came up with a new recipe that had small balls of pure cow-milk casein boiled in sugar syrup[1]. The sweet came to be called ‘rasgulla’ or ‘rossogolla’. After 8 years, his son Keshab Chandra Das has introduced the Canned Rasgulla Making and gave a new identity to this Bengali sweet.
While selecting cans, it is to be considered that cans should not be rusted, bulging or dented. There should not be any foul odor. Syrup inside the can should be thin and not too sticky.
Transfer the can content into a plastic container or glass along with the syrup and store it in a refrigerator. The leftover should be consumed within 2-3 days. Sugar acts as a preservative.
Read Also: How to Start Exercise Book Making Business in India.
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