Rasgulla or Roshogolla is an Indian syrupy sweet. The product is perishable. However, we can store canned rasgulla for a longer period. Here in this article, we intend to explore how to start a canned rasgulla making business.
Any individual can start a canned rasgulla making business with moderate capital investment. Additionally, revenue-wise the business is lucrative and highly profitable. However, you must ensure a regular supply of fresh milk to your factory. In India, K. C. Das first started preparing canned rasgulla. And the product got the immediate popularity even in abroad. Nowadays, you can find several brands of this item. This sweet item is popular throughout the country.
Market Potential Of Rasgulla
Rasgulla is very popular especially in West Bengal, Bihar, Odisha and North India.
Its popularity is also growing up in South India. Canned rosogolla has more demand because it is more hygienically prepared and have a longer shelf life.
A major number of sweets shops do not produce the item of their own. Generally, they outsource the item from reliable manufacturers. So you can sell fresh rasgulla to them. However, you must concentrate on the canned form. And this value-added item has more revenue potential compared to a fresh one. Especially canned form makes transportation easier. And the product has good export potential. The major importing countries are Bangladesh, Nepal, Australia, Canada, USA, Hong Kong, New Zealand, Malaysia, Singapore, etc.
Rasgulla Making Business Registration & Licenses
In starting this business, you will need to apply for business registration and different licenses. Here we put some of the basic considerations. However, it is advisable to check your local state law.
- First of all, decide a form of organization and register your business with ROC
- Secondly, you must obtain a Trade License from the Municipal Authority
- Compliance with the PFA Act is mandatory. Apply for FSSAI license as the business comes under the packaged food industry.
- Apply for BIS Certification. Maintain quality standard specification IS 4079:1967
- Check whether it demands VAT or not
- If you want to export the item, you must obtain IEC license
- Additionally, you can protect your brand name by Trademark registration
- This business doesn’t attract pollution issues. However, check with your local PCB office
Rasgulla Making Business Plant & Machinery
Securing space in the right location is most important. A 1000 Sq Ft space is sufficient for small scale operation. However, as your business grows it may demand extra space. Additionally, you will need to provide electricity and water. Check the transportation facility before finalizing the space.
The required machine list includes
- Stainless Steel steam jacketed tank
- Stainless Steel tank
- Plate Heat Exchanger
- Milk weighing balance
- Water Treatment Plant
- Canning retorts with dial thermometer, pressure gauge safety valve
- Crates for canning retorts
- Can reformer fo=0 r reforming flattened can body
- Flanger with one change plate
- Flanger rectifier
- Semi-automatic can sealer
- Can embossing machine
- Concrete tank
- Testing equipment
Rasgulla Manufacturing Process & Raw Materials
Production technology includes the following steps.
Preparation of Chhanna.
First of all, heat the milk in a frying pan on a medium fire and bring it to the boil. Stir continuously so that scum does not form. Then remove the pan from the fire and slowly add citric acid solution or the lime juice stirring the milk all the time. Stop the addition of citric acid solution/lime juice as soon as the milk starts curdling.
Then drain as quickly as possible the watery portion of whey on a piece of muslin cloth by suitably manipulating the filtering cloth. After that, tie the four ends of the filtering cloth in the form of a bag. Then immerse the bag in cold water for about 10-15 minutes to cool the contents.
Remove the cloth bag and drain all the whey by gently squeezing and pressing the bag. The residual material inside the bag is called “CHHANNA”.
Mixing & Kneading
Mix the chhanna well and knead it thoroughly so that it becomes soft and smooth. Then you will need to prepare small round balls of about 1/2 to 3/4″ diameter from this chhanna.
Preparation of sugar syrup
In the next step, you will need to prepare the sugar syrups. The density of syrups hugely matters in rasgulla preparation. Additionally, you have to prepare two different types of syrups. These are 60° Brix and 50° Brix
The cooking of Raw Rasgulla
Firstly, boil the 60° Brix syrup with the raw rasgulla into it for about 15 to 20 minutes. Slowly turn with a perforated ladle till the syrup is sufficiently thick.
Preparation of final product
Remove the cooked rosogolla, drain and immerse in the 50° Brix syrup. Then add flavors like rose or any other essence with the final product.
Canning of Rasgulla
Fill the prepared rosogolla in sterilized can (22 to 25 rosogolla in A-2½ can size). Then, fill the inner space with 50º Brix syrup. In the next step, seal the cans immediately with a can sealer. The sealed
cans are processed in a pressure cooker at 15 lbs pressure for 15 minutes. Cool, the cans in cold water.
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Raw Materials For Rasgulla
Fresh milk is the major raw material for this business. However, you must ensure a regular supply of milk for the smooth production operation. Because milk is a perishable item and you can’t store it for a long period.
Other important raw materials are sugar, citric acid, and essence. Additionally, you must procure the packaging materials like cans, labels, cartons, etc. for the rasgulla making business.