Increase the Shelf life of Rasogulla

March 13, 2009 | By sonzy In advice, buzzword, cooking-tips, question-answer |

How to increase the shelf life of rasogulla (Rasgulla, RosoGulla)

I would be very happy if rasogulla manages to escape the very first day of its preparation in my home. One of my Bengali friends, in fact, could eat more than 15 pcs of rasagulla at one go. I am not sure whether you want to tread his line and hope you enjoy this delectable sweet with every bite you take. While there are some common ways to extend the shelf life of sweets which I am listing below, but for canning you may have to resort to experts who would advice you to use preservatives for the same.

1) Make sure to add few slices of lime/ lemon while making the syrup. This help to bring the impurities to surface which you can remove using a ladle.

2) Try not to lift the rasagulla with bare fingers, instead use a dry spoon for the same.

3) Once the rasagulla is completely cool, store in a stainless steel container in the coolest part of the refrigerator. The continuous running of the refrigerator also helps while the power breakdown pushes up the temperature to danger zone.

4) If the syrup of the rasagulla has become thick, it is wiser to remove the rasagulla first form the syrup before thing it down with hot water. Make sure you boil the syrup again to eliminate the water based bacteria which may harm the rasagulla.

I hope when you follow the steps and correct procedure, it will help you preserve it a little longer.

- Kuntal