Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

Abstract West Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one such kind Indian dessert made from milk casein attractive white colour having a spongy, porous structure spherical shape, popular all over the world for its taste, flavour unique texture. It mainly originated in through cascade ethnic gastronomic phenomena. cutting-edge practice rasgulla preparation has own impact on sensory attributes product. Researchers’ approach to improve textural, qualities this astonishing dairy product an appulse overall acceptability Different types coagulant tremendous effect final quality terms nutritional, textural palatability characteristics rasgulla. To make sweetmeat more nutritious, fortification enrichment functional features been studied. Anti-diabetic prepared conquer diabetes mellitus re-modulation extent sugar used process sweetmeat. Shelf-life based products main concerns researchers, due abundance ample amount nutrients optimum growth microorganisms, along warm humid condition subcontinent which accelerates microbial propagation. Though immense nutritional idiosyncrasy as well folk medicinal importance, it yet be explored coetaneous medical sciences.