Industry Overview
Rasgulla is a popular Bengali and Odia syrupy sweet traditionally prepared from chhena, with a small quantity of semolina, shaped into balls and cooked in light sugar syrup until the syrup penetrates the product. It is widely consumed in India and is also popular in other South Asian markets. India is one of the world's largest milk producers, and the report states that nearly 18.6% of global milk production is accounted for by India. It also notes that approximately 50–55% of milk production is converted into indigenous milk products, including products such as yogurt and rasgulla.
Rasgulla is manufactured primarily from chhena, produced through heat and acid coagulation of milk. The product contains fat, protein, minerals such as calcium and phosphorus, and fat-soluble vitamins including vitamins A and D. The report identifies rasgulla as a traditional Indian milk-based sweet with distinctive soft, juicy and spongy textural characteristics. Commercial production can include chhena preparation, kneading, sugar-syrup preparation, cooking, final preparation and canning. The report also covers product quality, canned rasgulla specifications, packaging and storage, food licensing requirements, plant and machinery, wastewater treatment, raw materials, suppliers and project economics.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 5000 Kg/Day |
| Land & Building (300 sq.mt.) | US$ 56 Th. |
| Plant & Machinery | US$ 43 Th. |
| Working Capital for 1 Month | US$ 6 Lac |
| Total Capital Investment | US$ 8 Lac |
| Rate of Return | 150% |
| Break Even Point | 20% |
Content Index
- INTRODUCTION
- HISTORY OF RASGULLA
- MILK AND SWEETS ARE PART OF PUJAS IN INDIA
- RASAGULLA IS A TRADITIONAL SWEET OF BENGAL
- FAMOUS INDIAN SWEET IS MAINLY MADE OF PANEER
- GENERAL FLOW FOR PROCESSING
- THE GENERAL FLOW DIAGRAM OF MANUFACTURING RASGULLA
- CHHANA PREPARATION
- TEXTURE OF RASGULLA
- CHEMICAL COMPOSITION OF RASGULLA
- SPECIFICATION FOR CANNED RASOGOLLA
- REQUIREMENTS
- PACKING, MARKING AND STORAGE
- BANGLADESH: SOCIAL GAINS FROM DAIRY DEVELOPMENT
- TYPES & DERIVATIVES
- TYPES OF RASAGULLA
- DERIVATIVES OF RASAGULLA
- VARIATIONS OF THE RASGULLA
- CHENNA PODA
- CHENNA GAJA
- RAJBHOG
- KAMALA BHOG
- NOLEN GURER RASGULLA
- RASMALAI
- MINI RASGULLAS
- BAKED RASGULLAS
- RASGULLA ICE-CREAM
- RASGULLA PUDDING
- IMPORTANT FACTORS AFFECTING THE QUALITY
- IMPORTANCE OF CHHANA
- IMPORTANT FACTORS AFFECTING THE QUALITY OF RASGULLA
- QUALITY OF RASGULLA IS MUCH SOFTER WHEN THE KNEADING TIME IS INCREASED
- HEALTH BENEFITS
- MARKET POTENTIAL OF RASGULLA
- THE TRADITIONAL IMPORTANCE OF RASGULLA
- REGISTRATION & LICENSES
- LICENSE AND PERMIT REQUIRED FOR CANNED RASGULLA BUSINESS
- FSSAI LICENSE PROCEDURE
- BASIC DOCUMENTS REQUIRED –
- IMPORTANCE OF FSSAI LICENSE
- 1. CONSUMER AWARENESS:
- 2. LEGAL ADVANTAGE:
- 3. USING THE FSSAI LOGO:
- 4. BUSINESS EXPANSION:
- THE DOCUMENTS MANDATORY FOR OBTAINING THE CENTRAL LICENSE –
- THE DOCUMENTS MANDATORY FOR OBTAINING THE STATE LICENSE –
- COMMON DOCUMENTS REQUIRED FOR OBTAINING FSSAI REGISTRATION –
- IMPORTANCE OF CANNED SWEETS
- FROM MILK TO CANNED SWEETS- NO STONE IS LEFT UNTURNED
- WHY CHOOSE THE CANNED SWEETS?
- REASONS TO CHOOSE RED COW DAIRY AS CANNED SWEETS SUPPLIER
- PLANT & MACHINERY
- THE REQUIRED MACHINE LIST INCLUDES
- MANUFACTURING PROCESS
- RASGULLA MANUFACTURING PROCESS & RAW MATERIALS
- PREPARATION OF CHHANNA.
- MIXING & KNEADING
- PREPARATION OF SUGAR SYRUP
- COOKING OF RAW RASGULLA
- PREPARATION OF FINAL PRODUCT
- CANNING OF RASGULLA
- RAW MATERIALS FOR RASGULLA
- WASTE WATER TREATMENT
- WASTE WATER TREATMENT TECHNOLOGIES
- SUSPENDED GROWTH PROCESSES
- ATTACHED GROWTH PROCESSES:
- THE MAJOR METHODS FOR WASTEWATER TREATMENT ARE LISTED BELOW
- CLASSIFICATION OF WASTEWER TREATMENT TECHNOLOGIES
- THE RATIONALE FOR ANAEROBIC TREATMENT
- ADVANTAGES:
- DISADVANTAGES:
- AEROBIC TREATMENT PROCESSES
- ACTIVATED SLUDGE PROCESS (ASP)
- IN THE FIGURE ABOVE, FOLLOWING ARE THE TERMS:
- MACHINERY MANUFACTURER
- RAW MATERIAL SUPPLIERS
- RAW MATERIAL PHOTOGRAPHS
- FRESH MILK
- SUGAR
- CITRIC ACID & ESSENCE.
- PACKAGING MATERIALS I.E. CANS
- CARDEMONS
- PRODUCT PHOTOGRAPHS
- MACHINE PHOTOGRAPHS
- AUTOMATIC ROSOULLA MAKING MACHINE
- STAINLESS STEEL STEAM JACKETED TANK
- MILK WEIGHING BALANCE
- KNEADER
- CANNING RETORTS WITH DIAL THERMOMETER, PRESSURE GAUGE SAFETY VALVE
- AUTOMATIC CAN -MACHINE
- CAN EMBOSSING MACHINE
Appendix
- APPENDIX – A:
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
Rasgulla is primarily made from chhena, milk-derived ingredients and sugar syrup. Chhena is prepared through the heat and acid coagulation of milk and is kneaded before being shaped into small balls. Depending on the formulation, a small quantity of semolina and flavouring ingredients may also be used. The shaped chhena balls are cooked in sugar syrup so that they develop their characteristic soft, spongy and juicy texture.
The basic rasgulla manufacturing process includes chhena preparation, mixing and kneading, preparation of sugar syrup, cooking of the raw rasgulla, preparation of the final product and, where applicable, canning. Consistent control of the chhena characteristics, kneading, ball formation, cooking conditions and syrup concentration is important for achieving the desired softness, sponginess and syrup absorption. Commercial production also requires suitable food-processing equipment, hygienic handling and appropriate packaging practices.
Rasgulla quality is affected by the properties of chhena, kneading conditions, formulation, cooking and sugar-syrup conditions. The report specifically discusses the importance of chhena and notes that increased kneading time can produce a softer product. Other important considerations include uniform shaping, adequate cooking, syrup absorption, hygiene and storage. Maintaining consistent raw-material quality and process conditions is therefore important for obtaining a soft, spongy texture and a uniform finished product.
The principal raw materials identified in the report are fresh milk and sugar, along with citric acid and essence and packaging materials such as cans. Cardamom is also listed among the raw-material-related items. Fresh milk is processed to obtain chhena, while sugar is used for preparing the syrup. Depending on the product formulation, flavouring ingredients can contribute to the final sensory characteristics. Raw materials should be suitable for food processing and handled under appropriate hygienic conditions.
Rasgulla production can use equipment for milk handling, chhena preparation, kneading, cooking and canning. The report lists an automatic rasgulla making machine, stainless steel steam jacketed tank, milk weighing balance, kneader, canning retorts with dial thermometer, pressure gauge and safety valve, automatic can-machine and can embossing machine. The precise equipment configuration depends on the manufacturing process, degree of automation, product range and packaging requirements.
A food business producing canned rasgulla requires appropriate food-business registration and licensing in accordance with applicable regulations. The report includes a dedicated section on registration and licenses, including the FSSAI license procedure, required documents, central and state license documentation, and common documents for FSSAI registration. The exact licensing requirements depend on the nature and scale of the food business and the applicable regulatory framework at the time of establishment.
Wastewater from dairy and sweet-processing operations can be managed through suitable wastewater treatment systems selected according to the wastewater characteristics and applicable discharge requirements. The report covers suspended growth processes, attached growth processes, anaerobic treatment, aerobic treatment and the activated sludge process. Treatment selection generally considers organic load, solids, flow characteristics, available space and regulatory requirements. Proper wastewater treatment helps a processing facility manage liquid effluent and support compliance with environmental requirements.
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